Brandt Meats

New Sweet Habanero Kolbassa features a perfect balance of sweet mango, habanero peppers and our signature natural hardwood smoke. With each bite, you will get a kick of sweet smoky richness and the tantalizing heat of habanero 🔥❤️‍🔥

Avaiable at for Canada Day weekend 🇨🇦

From our family to yours, wishing you a Happy Mother’s Day ❤️

Great ready for Game Day with our new Kolbassa flavour added to the lineup - Queso Kolbassa!
A twist on a classic, made with a blend of peppers 🌶️ and cheese 🧀. Queso Kolbassa is the real MVP 🏈🏆

Celebrate the holidays with a Brandt festive charcuterie board! Made with Brandt Kolbassa, Hungarian Salami and Black Forest Ham - it’s sure to be a hit at your next party!

More recipes can be found on brandtmeats.com

We had an incredible evening celebrating the relaunch of Pick Salami in Canada! Thank you to the Hungarian Consulate for hosting us ❤️🇭🇺

Get ready - Pick Salami is returning to Canada 🇨🇦 The famous Pick salami will be available to purchase in December right in time for the Holiday Season!

This Thanksgiving why not try our fully cooked Festival Smoked Turkey. Naturally smoked, this juicy and flavourful turkey is sure to have your guests talking. All you have to do is reheat and serve with your favourite side dishes.

Celebrations continue with the Brandt family as we celebrate 65 amazing years of business!

To celebrate our 65th anniversary we wanted to commemorate the occasion so we launched a special limited edition Black Forest Ham✨

Thank you for supporting our family business and our commitment to crafting delicious deli meats that are enjoyed by families across the country.

Celebrate Monday Night Football with Brandt Mini Smoked Farmer Sausages! 🏈🏟️

Ready to eat or heated on the BBQ these Mini Sausages are a winning snack🏆

Our Turkey Kolbassa is one of our best sellers for a reason! Crafted using select lean Turkey, our time honoured spice blend and is naturally hardwood smoked. Great sliced for lunches, added to a charcuterie board or even grilled.

Celebrating National Salami Day with our famous German Salami. Crafted from the original recipe from 1958, dry cured and naturally hardwood smoked.

And just like that, we are celebrating our 65th anniversary. We have accomplished a lot these past 65 years, but we’re even more excited about what the future holds.

We can’t wait to continue serving our loyal customers for many more years to come!

This Canada Day weekend why not try our Mini Spicy Cheese Sausages on the grill. These fully cooked sausages are crafted with pork and boldly seasoned with cheese and a hint a jalapeño 🌶️🧀

Proudly made in Canada 🇨🇦

Have you tried our European Wieners yet? They are crafted with a blend of pork and beef, naturally hardwood smoked and mildly seasoned with our traditional blend of spices.

No Artificial Flavours or Colours
Gluten Free
Lactose Free
Soy Free

Available at and your local deli ❤️🌭

Happy Mother’s Day from our family to yours. This photo was taken in 1953, Mrs. Brandt is on the right and is with her mother and late sister Else ❤️

Have you tried our NEW Sliced Kolbassa yet? It’s now available sliced and ready to use for lunches, snacks and charcuterie boards. Available in Extra Lean, Spicy and Traditional style.

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Did you know we make Pepperoni? Our pepperoni has a robust Italian flavour with bright fennel notes. The perfect addition for homemade pizza ❤️🍕

For this recipe and more check the link in our bio ⬆️

Try these Mini Ham and Cheese Galettes for Easter brunch. Made using our award winning Black Forest Smoked Ham.

Ingredients

400g prepared refrigerated pie crusts
¼ cup fig preserves
2 tbsp whole-grain mustard
2 medium apples, sliced 1/8 inch thick
6 slices Brandt Black Forest Ham, cut each slice in half
½ cup Gruyère cheese, shredded
2 tsp fresh thyme, chopped
¼ tsp ground pepper
1 egg
1 tbsp water

Preparation

Preheat oven to 400°F. Prepare a baking sheet lined with parchment paper.
Unroll pie crust and cut into 6-inch rounds from edges. Gather dough scraps into a ball and roll out on a lightly floured surface to make remaining rounds, for a total of 6.
Combine fig preserves and mustard in a small bowl. Spread 1 tbsp on each crust, leaving a 1” border. Arrange apple slices and Brandt Black Forest Ham slices decoratively on top. Sprinkle each with Gruyère, thyme and pepper. Fold the sides of the dough up over the edge of the filling.
Transfer to the prepared baking sheet. Whisk egg and water in a small bowl and brush the edges of the galettes. Bake the galettes until the apples are tender and the crusts are a deep golden brown, about 20 minutes.

Looking for a quick weekend meal?Try our recipe for Grilled Pirogies and Brandt Kolbassa.

Ingredients

500g Brandt Kolbassa cut into slices,
2 tbsp whole grain mustard,
2 tbsp apple cidar vinegar,
1/4 cup extra vigin olive oil,
1 large white onion cut into wedges,
450g (1 lb) frozen potato and cheddar perogies,
1/4 cup of chopped parsley,
Salt and pepper to taste

Directions

Grill Brandt Kolbassa on medium heat for 5 minutes or until marked. Transfer to a platter. Whisk the mustard and vinegar in a large bowl, slowly whisk in 2 tbsp. olive oil until smooth. Toss the onion wedges and perogies with the remaining 2 tbsps. of olive oil and season with salt and pepper. Grill, covered, until perogies thaw and the onion begins to soften, about 5 minutes. Turn the perogies and onion and cook until perogies are cooked through and onion is tender. Assemble the grilled Brandt Kolbassa, perogies and onion on a platter and spoon over the vinaigrette. Top with parsley.
Serves 4

This Easter try one of our famous mini hams, Black Forest and Honey Maple. Naturally hardwood smoked, high in protein and gluten free these hams are sure to be a hit at the table ❤️

Did you know that our story began 65 years ago in a small storefront in the Junction. Since 1958, and three generations later we craft artisan quality deli meats that can be found coast to coast ❤️🇨🇦

Did you know that Brandt Meats is a Canadian, female run and family owned business. Today we celebrate all women and our Vice President, Brigitte Brandt-Welzel for breaking barriers, remarkable achievements and supporting women in business. Happy International Women’s Day!

Looking for a quick weeknight meal. Try our recipe for Hasselback Kolbassa made using our Heritage Natural Kolbassa Ring.

Ingredients
- 2 Brandt Heritage Natural Kolbassa Rings 450g
- 1 tbsp olive oil
- 1 red pepper, cut into large dice
- 1 yellow pepper, cut into large dice
- 1 Spanish onion, cut into thin wedges
- salt and pepper, to taste

Directions
1. Preheat oven to 400F. Remove Brandt Heritage Natural Kolbassa Rings from packaging and casing. Slice the Kolbassa every centimetre, making sure not to cut all the way to the bottom.
2. Using a sheet pan, add onions and peppers, drizzle with olive oil and season with salt and pepper.
3. Add the kolbassa rings and bake for 20-25 minutes until the kolbassa is golden brown.

If you haven’t tried our peeled peaches 🍑 yet… you are missing out! Great for kids, topped on yogurt or ice cream or just as is. They are not too sweet and are packed with flavour.

Looking to try something new? Try our Brandt Olive and Pimento Loaf. A classic European deli meat made using select hams and premium olives with pimento. This colourful combination will surely spice up your next sandwich or charcuterie board! 🥪🫒❤️

Making lunches have never been so easy using our new Sliced Extra Lean Kolbassa. Available at Loblaws