The Value of Processing Your Own Wild Game
For many hunters, bringing home wild game is about more than the hunt. Processing your own meat gives you greater control over … Read more
Protein Is Everywhere… But Canadians Have Been Doing It Right All Along
Walk into any grocery store and you’ll see it:protein in everything. Cereal, snacks, drinks—even dessert. About 7 in 10 Canadians say they want more … Read more
What Grocery Trends Will Shape 2026 — And What It Means for You
With food prices continuing to climb across Canada — and meat, in particular, showing some of the sharpest increases — how people … Read more
Crafting a Sustainable Future, One Cut at a Time
At High Caliber Products, sustainability isn’t just a buzzword—it’s a commitment to quality, community, and tradition. Reading Western Grocer’s recent article, we’re … Read more
Sausage Making with High Caliber
Recently, Amanda from our Edmonton office purchased a side of pig and of course, had some sausage making to do! We were … Read more
Homemade Vs Store Bought: What’s in your sausage?
Sausage Ingredients: Regular Smokies Pork Protein source Water Used primarily for texture. Sugar (Brown, Cane) Sweetener, used for flavor, as well as … Read more
How should I tie off sausage ends… Sausage Clips, Twine or Knots?
When to Use Clips to Tie Off Sausage Sausage clips are generally used when making salami. They only truly need to be used … Read more
Prepping Pork Cutlets with Francine from Cluck ‘n Cleaver
Using Deheated Mustard as a Binder in Sausage
What is the best binder to use when making sausage at home? Properly made sausage does not require a binder. Correctly mixed … Read more
I am my own supply chain! A High Caliber Guide to holiday gift-giving
In a year where “supply chain disruption”, “staying home” and “shortage” are the buzz words we challenge you to MAKE YOUR OWN … Read more
