Frequently Asked Questions

Where can I find your products?

You can find us in the chilled meat or deli section of your local grocery stores. We are in stores like Walmart, Sobeys, Metro, Loblaws, No Frills, and many more. If you are still unable to find us, please talk to your local store or section manager or drop us a line: 1-800-263-1378


46 Community Avenue
Stoney Creek,
ON L8E 2Y3


Are your products gluten free?

Meat and barbecue sauce are gluten free, so most are. Anything with gravy and some oriental sauces will not be. Check the ingredients on individual product packages if you’re unsure.

Can I eat your meat products without heating them?

Our meats are fully cooked and can be consumed cold direct from the refrigerator but we would recommend heating them up according to the package – they are way better that way.

Are Lou’s Kitchen branded products ever frozen?


How do you slow roast and how long does it take?

Anywhere from 3 hours to 10 hours depending on the recipe – who has time for that? We do. Because it’s better that way. Cooked slow, serves fast.

What certifications do you have?

We are BRC Certified, an international standard that all food production facilities in Canada will have to adhere to. We voluntarily adopted the standards program, one of the first facilities in Canada to do so. We’re also HACCP Certified and have a Canadian Food Inspection Agency inspector frequently on site.

Where do your recipes come from?

They’re old family recipes. Stolen from old families. (Kidding.) Our Culinary Team scours the world for inspiration.  We thoughtfully combine perfect cuts of meat with the right herbs, spices and marinades.  We taste, iterate and perfect before it is added to Lou’s Kitchen’s line-up.

What is sous vide cooking?

A cooking technique perfected in France, sous vide literally means ‘cooked under pressure.’ Foods are cooked at lower temperatures for a longer period of time. Sealed in bags, this process seals in all the goodness and nutrition lost in traditional cooking methods. As well, the Sous Vide technique doesn’t break down cell walls, resulting in firm, tender, flavourful products.