Seed to Sausage
Some are fermented and aged. Some are smoked. Others are made fresh for the grill. We make them for people who notice the difference.
What we make
Dry-cured salami, fresh sausage and smoked meats, plus small-batch and custom runs when the production schedule allows.
Our craft
Across the range, different products take different paths—from dry curing and fermentation to smoking, cooking, and time.
See the craftFor food businesses
Chefs, restaurants, retailers, and other food businesses can apply for an account, buy through a distributor, or talk to us first.
See all ways to buyFor restaurants, retailers, and other food businesses ready to open an account.
Apply for a wholesale accountDistribution
Buy through Seed to Sausage or one of our distribution partners. Interested in distributing STS? There’s a separate form for that.
For buyers
See direct-service areas and the distributors that carry Seed to Sausage.
Find my distributorFor potential partners
Tell us about your company and the markets you serve.
Start a partner inquiryPeople · Place · Process
Seed to Sausage
Seed to Sausage was started by Mike McKenzie in 2011, after time learning alongside chefs and sausage makers in Europe. He returned to Canada and built the business.
Read about Seed to SausageHow to buy
Buying for a business or interested in distribution? Start here.
For restaurants, retailers, and other food businesses ready to open an account.
Apply for a wholesale accountFor distributors interested in carrying Seed to Sausage.
Start a partner inquiryFor qualified food businesses evaluating products for a menu, shelf, or distribution.
Request qualified samples
