Absolutely all beef, gluten free and still made to the family recipe of David Bernholtz, who learned his trade in Warsaw at twelve.
Toronto · Family recipe since 1923
Draft image. Needed: a real pile of grilled Chicago 58 salami on the table, late afternoon, no other brands in frame.
Four family classics. All beef, no understudies.
The big one. Slice it thick for the grill, thin for the oven.
Family photo. Needed: current high-res 600 g packshot.
The long one, built for the barbecue.
Family photo. Needed: Lanky Franky on the grill, overhanging the bun.
For a proper sandwich on rye.
Placeholder. Needed: pastrami on rye, cut in half.
Brisket for the deli counter and the kitchen table.
Placeholder. Needed: smoked meat sliced at the counter.
Look for Chicago 58 at delis and major retail chains across Canada. Ask at the counter if you can't spot it.
Placeholder. Retailers named in the CJN, October 2023. Needed: the family's store list.
Four family recipes. Standing at the open fridge also counts.Our salami recipe was featured on TSN's Off the Record.
Thick slices, a hot grate and a brush of sauce. Everyone wanders over.
To confirm. Slice size as written on the current site.
Chicago 58 family recipe
Slice it thin, bake it crisp and carry the tray down to the dock.
Chicago 58 family recipe
A whole salami in the oven, glazed while the cards go round.
Chicago 58 family recipe
The breakfast that brings everyone downstairs.
To confirm. Slice size as written on the current site.
Chicago 58 family recipe
David Bernholtz apprenticed as a Wurstmacher, a true sausage maker, in Warsaw. At twenty-three he left Poland, fully skilled, for a new start in Canada.
In 1923 he borrowed $500 and opened a kosher butcher shop in Kensington Market. The skills and the ingredient lists have been handed down ever since, and his family still runs the company.
As for the name? Harold Bernholtz told Michele Landsberg of the Toronto Star in 1994, on a promise of eternal secrecy. She kept it. So will we.
David and Bella Bernholtz build Union Kosher Sausage, the business that became Chicago 58.
Toronto City Council approves two smoke ovens behind 58 Lippincott Street.
Canada's Department of Agriculture assigns the plant Establishment 195.
After about eighty years on Lippincott Street, the company moves to a modern building.
Family, suppliers and customers mark the centennial, fittingly, at a barbecue.
“The vursht of choice in my family was (and is) Chicago 58.”
Michele Landsberg, Toronto Star, February 5, 1994
“Tubular love letters to a marginally achieved American Dream. … Buy the dog. Eat the dream.”
On Lanky Franky, from a Reddit r/toronto thread
CJN Daily podcast, on Chicago 58's hundredth year, 2023
Listen to the episode
Doo Doo the Clown also weighed in.
See it on the current sitePlaceholder. Needed: the source video.
Serving Chicago 58 at your counter? We'd love to put your name on this page.
Get in touchEverything we carry is on one order form: deli meats, poultry, bacon and ham, cheese, smoked salmon, pickles and prepared foods.
Download the order form (PDF)All our deli products are federally inspected and HACCP certified. Gluten free, calorie reduced and low sodium options are available.
Placeholder. Needed: a trade email address. None is published on the current site.