Contact Us

Are you looking to buy our products? Wish to place an order? Or would you like to try a small sample of our summer sausage and snack stix? Please contact us using one of the methods provided below.

Phone

519-356-8870

Fax

519-356-8871

Get In Touch

Use any of the contact methods above or our contact form to get in touch with Atwood Heritage.

Shop Hours

You can visit us at our shop, located in our plant in Atwood Ontario. Or find a retailer near you.

Monday to Friday 7:30am to 5:00pm
Saturday 9:00am to 5:00pm

Online Store Hours

Atwood Heritage Inc. honours the Sabbath day. Our online shop is closed on Sundays.

Closes 10:00 pm EST Saturday and opens 12:00 am EST Monday.

We look forward to serving you from Monday to Saturday.

FAQ

Didn’t find what you were looking for? Check out some of our frequently asked questions below.

Does the product need to be refrigerated?

No, our product is proven to be shelf-stable after the different procedures and requirements of the fermentation, smoking, and drying process have been met.

How do I store the product?

We recommend you store the product in a cool, dry area.

Is my summer sausage safe to eat if I find mold on the cotton casing?

Yes, the meat inside the cotton casing is safe to eat. We suggest removing the mold in the affected area with a damp cloth using a vinegar/water solution, as well as removing the affected meat area. We recommend allowing the product to dry for several hours before consumption.

If I supply meat, do I get my own meat back?

Yes, all meat that Atwood Heritage receives is tagged with the customers information from beginning of process to end for traceability purposes.

Is my product ready to eat when I pick it up

Yes, the product has been smoked and dried and is ready for human consumption.

How long is the product good for?

Our product is proven by laboratory tests to be good for up to 1 year, but for quality purposes we suggest a Best Before date of 6 months.

Why does the product contain a high amount of salt?

A minimum amount of salt and sugar is required for the fermentation process. The fermentation breaks down the salt and sugar to acidify the product to acceptable levels of quality and shelf stability.