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Sanagan's Meat Locker

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Toronto, ON
Sanagan's Meat Locker

Quality meats and poultry from small Ontario farms.
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09/30/2026

On this National Day for Truth and Reconciliation, I wanted to continue to reflect on the tragedies this country has perpetrated against the Indigenous peoples, remember the lives that have been ruined, educate ourselves on what has happened, and learn about what is currently happening to the Indigenous peoples of this land.

Growing up, I attended a Catholic school. The institutions that raised me (the church and the school system) ignored the brutal part of our history, perhaps in an effort to not just conceal, but to distract from the ongoing systematic damage that continues to this day. I don't want that ignorance playing a part in how we raise the next generation.

There are many things about Canada that I think are great, but I also recognize they are great for me because of the skin I am in, and the accompanying privileges and possibilities. White supremacy needs to be fought every day. Our government and all of its systems, including policing, education, and health care, was founded and continues to operate in the best interest of Euro-centric white people. It's time we all understand this core guiding principle of Canadian success, and learn to dismantle the structures that are held up by pillars built by our racist forebears.

I believe Canada can be a better place for everybody. But that will not happen until justice applies to everyone who lives here. And right now it does not. This is what I choose to reflect upon today, and I hope many of you do as well. I have linked (in bio ⬆️) to articles and resources discussing histories and current affairs I was not taught in schools, including:

Phyllis Webstad's history of Orange Shirt Day

A Virtual Tour of the former Mohawk Institute Residential School

The Sixties Scoop

The Starlight Tours

The current lack of clean drinking water

The timeline that led to the Oka conflict

The disproportionate number of missing and murdered Indigenous women and girls

The Residential School timeline

The su***de rate among Indigenous peoples

The history of the Truth and Reconciliation Commission (NTRC)

The NRTC's 94 Calls to Action

09/18/2026

Recipe of the Week: Walnut-Crusted Pork Rack with Sage Pan Sauce and Apple Chutney

A bone-in pork rib roast is a wonderful Sunday roast. The loin is a very tender cut, and roasting it on the bone provides plenty of opportunity to eat the most delicious bits of meat around each rib. This recipe (adapted from Cooking Meat, my book about my favourite subject) calls for a delicious walnut crust, which gives this dish a very cool-weather feel.

Serves 4

Ingredients:

4-bone pork rib roast, skin-off
To taste: salt and pepper

Walnut Crust
1 cup walnuts, shelled
½ cup bread crumbs
Salt and pepper
2 Tbsp honey
2 Tbsp Dijon mustard

Chutney
½ cup apple c***r vinegar
½ cup packed brown sugar
4 tart apples, peeled and cut in small dice
2 Tbsp water
1 Tbsp lemon juice
1 Tbsp minced ginger
1 Tbsp minced garlic
1 tsp whole mustard seeds
1 tsp salt
½ tsp ground cinnamon

Pan Sauce
1 small onion, diced
2 garlic cloves, minced
6 sage sprigs
1 cup apple c***r or apple juice
1 cup Chicken Stock
2 Tbsp butter, cold, diced

See link in bio for the full recipe...

09/11/2026

Recipe of the Week: Lamb Shoulder Roulade

A “roulade” refers to a culinary technique of spreading a seasoned farce or filling on a flattened piece of food (in this case meat, and more specifically lamb), then rolling it into a cylinder before cooking. This technique can be applied to desserts such as sponge cake, but it works very well with meat to make a highly seasoned and interesting roast.

Serves 8-10

Ingredients:

2 cups breadcrumbs
4 anchovies, minced
4 garlic cloves, minced
2 shallots, minced
1 tbsp capers in vinegar, minced
2 tbsp grated Pecorino Romano
2 tbsp fresh rosemary, minced
2 tbsp fresh parsley, minced
1 lemon, zested and juiced
1 (4 lbs) boneless lamb shoulder, trimmed of fat
to taste salt and pepper
2 tbsp dijon mustard
2 tbsp olive oil

See link in bio for full recipe...

09/10/2026

September is here and that means we're starting up our butchery classes again!

The first one will be on Sunday, September 20th Dish Cooking Studio , where we'll spend the afternoon breaking down whole hogs!

There are still a couple of spots open for the class, see link in bio 👆🏼👆🏼👆🏼 for tickets before they're gone!

09/04/2026

Recipe of the Week: Stuffed Pork Back Ribs

I was inspired to create this recipe after seeing these beautiful stuffed side ribs Wild Hog Market, a butcher shop near Stratford that specializes in fantastic gourmet foods and local meats. I highly recommend checking them out if you're in the area.

Serves: 3-4

Ingredients:

2 tbsp butter
1 onion, diced
2 cloves garlic
1 granny smith apple, peeled and diced
6 sage leaves, chopped
1 tbsp fresh thyme, chopped
to taste salt and pepper
3 tbsp grated parmigiano reggiano
½ cup milk
2 cups day old bread, cut into 1” cubes
1 pork back rib rack, membrane removed
2 tbsp c***r vinegar
2 tbsp honey
2 tbsp dijon mustard

See link in bio for full recipe.

05/08/2026

If you haven’t decided what to make the mother in your life on Mother’s Day this Sunday, consider a quiche. This version originates from the Lorraine region in the east of France, and has been thoroughly enjoyed internationally since its rise in popularity in the mid 20th century.

Recipe for Quiche Lorraine in link in bio.

04/24/2026

Recipe of the Week: Beef Pot Roast

Sometimes, when there is a chill in the air, nothing warms your bones like a slow-cooked piece of beef. Adapted from Cooking Meat, this pot roast recipe is a braise, and it works well with any tough cut of beef.

Serves 6 to 8
(click link in bio for full recipe)

04/17/2026

I’ve cooked many foods on my charcoal barbecue, but one of my favorite ways to do so is hot smoked pork butt. I like to use plenty of wood chips to impart a strong smoky flavor. Don’t worry if you smell a bit like a campfire after making this: a quick t-shirt change and a hair wash will easily solve that problem.

Recipe abridged from Cooking Meat.

Hot-Smoked Pork Butt - recipe at link in bio.

04/10/2026

Recipe of the Week: Choucroute Garnie

This simple Alsatian dish, abridged from my book “Cooking Meat”, takes some time to make but it is rustic comfort food at its best, and truly celebrates many of the cuts the pig offers us. On the next cold night, invite some friends over and throw this popular French bistro dish in the middle of the table with a baguette, some good mustard, a jar of gherkins, and plenty of Riesling. You’ll be a star.

Serves 8 to 10

See the full recipe at the link in bio.

Address

176 Baldwin Street
Toronto, ON
M5T1L8

Opening Hours

Monday	10am - 7pm
Tuesday	10am - 7pm
Wednesday	10am - 7pm
Thursday	10am - 7pm
Friday	10am - 7pm
Saturday	9am - 6pm
Sunday	10am - 5pm

Website

http://www.sanagansmeatlocker.com/, http://twitter.com/sanagans

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