Tenderloin Meat & Sausage - Winnipeg

When Walter Klopick’s grandfather made kobassa almost 100 years ago he used the same recipe that is still the basis for the recipe used in the butcher shop today. It was Walter’s mother, Angela’s, idea to use this very recipe when Walter first started making kobassa.

She delighted in sharing her father’s recipe with her son and even translated it into imperial measurements. “The first batch was terrible,” laughs Walter. “I guess somehow I put in too much salt, he says”.
After first reducing the amount of salt, a “trial and error” system, was used and in this way the product was constantly refined.

The culmination is the kobassa that the shop is producing today, which uses only the best quality meat, spices and casings and a slow wood smoking process which combines to give it its distinctive “Tenderloin” taste.

Over the years the butcher shop has expanded its repertoire of “home-made” products to include some 37+ deli items, including headcheese, veal loaf, corned beef, old-fashioned ham and various kinds of salami.

Tenderloin Meat & Sausage was established in 1985 and has seen two expansions at the present location, 1515 Main Street, in the commercial district of Winnipeg’s historic “North End”.

We are often told that we have become a “must visit” site for tourists and a weekly shopping destination for Winnipeggers. We supply other retailers in the city who carry our products but our business does not stop at Winnipeg’s perimeter highway.

We also deliver our products to retail outlets around the province, for example, to Brandon, the Interlake region, Beausejour and Oakbank to name a few. We are pleased that our products are world travelers in their own right as customers have taken vacuum packed products, particularly our kobassa with them virtually around the globe.

To keep our customers abreast of weekly specials and amused by hard to find and sometimes off-beat recipes an e-flyer is mailed out weekly via the internet.