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Jan 27, 2009 05:16 AM

Hungarian Salami at Highland Farms

Just thought I'd pass this along....I was at Highland Farms (ellesmere & kennedy) the other day. they've got a pretty good dry sausage section, by grocery store standards. hidden in the back of one shelf, I noticed some Hungarian salamis. They were priced between $15-$20. Haven't tried them, so can't vouch for their quality. However, it strikes me as one of those items people look for but can't find.

As an aside, if you're into making sausages, they had plastic containers of a variety of natural casing. Pork, in two sizes, and beef, no less. Quite impressive, considering many butchers won't even sell you the stuff. No lamb casing, though.

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  1. Highland Farms is a true treasure trove. At various times I have found duPuy lentils, Maldon salt, Bulgarian sheep's feta, wild origano stalks, veal sausage (Barese?), Readycure salt, sweetbreads, sweet butter at $3.50,Tasmanian honey, and buckets of cherries and tomatoes in season.

    The staff is friendly, and available.
    I prefer them to Longo's, but I can't compare to Fiesta as it is too far afield for me.

    5 Replies
    1. re: jayt90

      No kidding. Really glad I went. the produce section is pretty good. $2 for a bundle of frisee salad. i saw the barese sausage there last weekend.

      maybe I missed it, but i didn't notice any beef briskets.

      I'm a bit wary of that readycure salt, only because I don't know how much I should use in place of #2 curing agent. and off the top of my head, I didn't see ratios of each ingredient. i'm making pancetta.

      1. re: grandgourmand

        I get brisket from T&T or Soon Lee, but the double plate cut might have to come from Nortown, which is costlier.
        The Readycure directions include an easy dry cure, and I may try that with a Wiki guideline
        adding a selection of spices and herbs, dry rubbing a light application daily for 1 week, and drying in the basement, cool enough until mid April.

      2. re: jayt90

        Puy lentils! i have actually never looked for these in the GTA (how I loved them while in France). any idea if they are usually there, or at other supermarkets? there's a Highland Farms in Woodbridge I could go to, I suppose I will take a look. would it be in the section with the regular lentils?

        1. re: auberginegal

          I've recently gotten puy lentils from Rube's in the SLM and on the weekend saw them for sale at the St. Clair/Bathurst Loblaws. I imagine other locations carry them as well.

          1. re: auberginegal

            The lentils were in aisle 2-3 near the south end of the Ellesmere location. I found them after an extensive east end search, and they are good, firm, blue-green small beans and won't turn to mush, yet cook quickly. They are from Manitoba, but the correct du Puy varietal, and grown under similar conditions. Other sources are Rube's in SLM and Big Carrot, but I didn't have to go that far. I heard that Rube's also has French AOC duPuy, but the price is much higher than Canadian.

        2. Was it Pick, by any chance? (sounds like the price range)
          That is the true and authentic Hungarian salami!
          It is phenomenally delicious!!!!

          2 Replies
          1. re: sylvrgirl

            I didn't look. I was in a bit of a hurry and there were a lot of items that jumped out at me in the "hey, they've got this stuff" kind of way. i noticed the wrapper, with the colours of the hungarian flag, and looked that the price. seeing that it had a pretty steep price, I figured it was the real deal. next time I go, I'll check.

          2. For me, Brandt Hungarian from their Factory Store is peerless. Highland does carry interesting inventory but often doesn't stock it regularly, so today's "find" can likely be MIA on your next visit.

            1. Highland farms is great.

              If you want some awesome authentic hungarian salami, head to the Honey Bear shop on Sheppard between bayview and yonge...dont forget to try their amazing stuffed cabbage as well!

              1 Reply
              1. re: Sadistick

                Agreed. Pick is very, very fine, but if you are expecting a lactic acid bite, go with the larger, deli-sliced "Hungarian Salami" at Honey Bear or Blue Danube Sausage. Pick is closer to a Hungarian smoked sausage in my opinion - which is just fine by me.

                I don't know why, but I recently tried 200g of Pillers Hungarian Salami - blech!

                That's a decent price for Pick - I'm paying 12 to 13 dollars plus 2 hours travel!