Denniger's Factory Employee

Frank Kolvek (Sausage Maker) and Curtis Denninger Murray (Chairman, Master Sausage Maker, Third Generation)


OVER 65 YEARS OF EXCELLENCE

One of the best kept secrets behind the high quality of our food is our Hamilton manufacturing facility, still managed by third generation family member, Christopher Frank. Our 60,000 square foot facility is where all the meat processing, smoking, cooking, chilling, and packaging of our products takes place. We produce over 200 specialty cold cuts, sausages, and smoked meats, as well as over 100 prepared fine foods.

We have been making our own European-style sausages for over 65 years. With 30 years of experience, our expert sausage-maker Frank Kolvek still uses the original family recipes under the guidance of Curtis Denninger Murray (Chairman, Master Sausage Maker, Third Generation). Our sausages are made from the finest and freshest local ingredients with all-natural casings.

In our Gourmet Kitchen, chef Anthony Kniehl and his team prepare casseroles, pies, quiches, salads, and soups for all of our stores. These healthy, family-friendly foods are made in small batches with fresh, local ingredients, and delivered daily to our stores.

Denninger’s smoked and cured meats are all natural, with no preservatives or additives. In our traditional smokehouses, we use only natural hardwood chips, no liquid smoke, for a flavour that can’t be beat.

Our team of dedicated butchers cut beef from Canada AAA or higher and age for a minimum of 21 days. Denninger’s proudly supports local farmers who raise their herds humanely, without the use of antibiotics or added hormones.



Meat racks
Denniger's Factory Employees
Meat racks

Christopher Frank (left) and Anthony Kniehl (right)