Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Ontario (inc. Toronto) >
Jul 23, 2007 03:14 PM

Headcheese in North York area

As a kid, I had headcheese a lot for my lunches. Now I'm getting nostalgic for it. My mom says we used to get it from this European deli in Mississauga. Anyone know where I can get some in the North York area?


  1. Click to Upload a photo (10 MB limit)
  1. in ottawa my husband buys it at just about any deli. i think even some of the grocery stores have it. it is really easy to find. his favourite is the garlic head cheese. personally, i find it disgusting :)

    1 Reply
    1. re: hipfunkyfun

      The Honey Bear at 249 Sheppard Avenue East makes their own head cheese. You can usually get plain or with paprika.

    2. Headcheese is called coppa in Italian and S├╝lze/Presskopf in German. I really like it, but it's an acquired taste. I usually find it in places that cater to Central Europeans, Eastern Europeans and Italians.

      You probably originally got it from Brandts in Mississauga. . They make the some of the best in the city. I really like their headcheese. They also make the most varieties--all of which are available at their deli in Mississauga. Bona foods ( ) makes good headcheese too. After you try either brand you will learn to skip the blander Schneiders which is sold in a plastic tub rather than in the deli. It seems to be available almost everywhere.

      Both Brandt and Bona products are available in many places (Loblaws etc), but most don't order the headcheese. To find it in North York, your best bet is probably Lady York on Dufferin. Or maybe Commiso's. Call them first or just call the manufacturers.

      All that said, Brandts store is really worth a visit.

      1 Reply
      1. re: mikeb

        Agree that Brandt's makes a fine head cheese (Sulze). I get my fix when I can't get my Momma's homemade "coppa" at Highland Farms. They ususally have at leats 4 varieties along with an amazing selection of cured meats--6 kinds of prosciutto 12 to 15 salumi, real Westpahlian ham, bundnerfleisch etc. etc.

      2. The original comment has been removed
          1. Another vote for Brandt's.For my money, no one makes better mittel Europe-style wurst and cured meats.The place and brand have zero snob-appeal which removes it from many people's food radar.Good value and superb quality.They're only open Wed-Sat, though.