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WE MAKE ‘SAUSAGE THE OLD-FASHIONED WAY FROM OUR 60 YEAR OLD RECIPE. MADE FROM FRESH ONTARIO PORK SHOULDER. JUST SIMPLE, PURE INGREDIENTS. NO FILLERS. / 2 28 VARIETIES! Vo edits onjpreseualives All rest wedi : : Fortinos mini mild, Ib Fortinos fresh sausage Ow hot or honey garlic sausage selected varieties or mild Italian Bambino sausages 11.00/kg 14.31kg Fortinos Raised Fortinos pork or turkey Fortinos barese ees chicken Without Antibiotics breakfast sausage Ib or provolone b or turkey sausage Ib mild, hot or honey selected varieties cheese sausage selected varieties garlic pork sausage 350g 15.4 1/kg 15.4 1/kg 15.4 1/kg eS i ‘ : ie ; er Ti Pate y Cs on Sal > ae ; a = PC° Pacific es a” @ SY 4 oe) . 2, large white cooked <8 \~ * £ (ear ‘= es _- peeled shrimp» i? bot pimex ~ * K {31-40 per Ib, 400 g | Ch oe v Never Fea . or shrimp burger c a, ppi's: breaded, a ye Bas. ‘No Preservatives fe. Be 452g, frozen ; OE ‘ quid rings eee wild gulf tuna loin hi NF 500¥g or Toppits fresh shrine centre f ‘small or large 199s Icelandic 1991, ne 20 991 previously = a} 99 squid rings cod fillet frozen - 550 g, frozen 33.05/kg 39.66/kg 37.46/kg each each FORT 4 CI
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