Ontario processors earn top honours for quality innovation and craftsmanship
Ontario’s meat processing industry celebrated its top performers at the 2026 Ontario’s Finest Meat Competition Awards Gala. Organized by Meat & Poultry Ontario (MPO), the event recognized outstanding products, skilled craftsmanship, and innovation across the province’s meat sector.
The competition provides meat processors with an opportunity to showcase their best products and compete for recognition among industry peers. It highlights the dedication, expertise, and commitment that Ontario meat processors bring to producing high-quality food products for consumers.
“Ontario’s Finest Meat Competition celebrates the best of our industry: recipes handed down through generations, products crafted with care, and new flavours that show where the industry is headed,” said Franco Naccarato, Executive Director of Meat & Poultry Ontario. “Every entry reflects the skill and pride of the people behind it. Together, they show the remarkable range of tradition, craftsmanship and innovation among Ontario’s meat processors.”
The 2026 competition included 12 categories covering a wide range of products. These categories featured fresh sausages, bacon, deli products, smoked specialties, dry and semi-dry meats, salumi and charcuterie products, as well as a newly introduced jerky category. The addition of the jerky category expanded the competition and provided members with another avenue to demonstrate product quality and creativity.
According to Meat & Poultry Ontario, the competition celebrates both traditional recipes and modern product innovation. The event showcases products passed down through generations while also highlighting new flavours and techniques that reflect changing consumer interests and industry trends.
A panel of experienced judges evaluated the entries. Participants were assessed on factors such as appearance, aroma, texture, flavour, and overall quality. These evaluations ensured that products were judged fairly and according to category-specific requirements.
Awards were presented across several levels of achievement, including Silver, Gold, Platinum, and Diamond honours. The highest distinction in the competition is the Diamond Award, which is presented to the single product receiving the highest overall score among all entries.
For 2026, the Diamond title of Ontario’s Finest Meat was awarded to Halenda’s Fine Foods Ltd. for its Stuffed Iberico Back Bacon. The product achieved the highest overall score in the competition, earning recognition as the province’s top meat product of the year.
After a demanding competition that highlighted the skills of some of Ontario’s best butchers, Marco Mazzarolo of Herrington’s Quality Butchers earned the title of Ontario’s Finest Butcher 2026. Following the elimination round, three competitors advanced to the championship final: Connor Stewart of J&G Quality Meats, Nick Projkovski of Metro, and Marco Mazzarolo of Herrington’s Quality Butchers. The finalists impressed judges with their precision, technical expertise and efficiency, securing their places among Ontario’s top butchery professionals before competing for the provincial title.
Another major honour presented during the event was the Ron Usborne Award of Excellence. Introduced in 2007, the award recognizes the company that achieves the highest cumulative score during the competition. Points are awarded based on product placements, rewarding consistent excellence across multiple categories. This year, VG Meats earned a prestigious award for its strong overall performance.
Special recognition was also given to top-scoring products in key livestock categories. J & G Quality Meats received the Best Pork Product Award for its Mexican Street Corn Sausage, which earned the highest score among all pork entries. Florence Meats won the Best Beef Product Award for its Beef Biltong, recognized as the highest-scoring beef product in the competition.
The Platinum Awards highlighted category champions from across Ontario’s meat processing industry.
The winners are:
The competition also highlighted the importance of innovation within Ontario’s food sector. The introduction of the jerky category reflects evolving consumer preferences and creates new opportunities for processors to showcase unique products. Organizers noted that the industry continues to balance traditional craftsmanship with new product development.
Judging for the competition took place at Fanshawe College in London, Ontario. Industry professionals from various food and meat-related backgrounds participated in the evaluation process, ensuring a broad range of expertise and perspectives.
The awards gala not only celebrated winning products but also recognized the contributions of processors, suppliers, and industry partners who help strengthen Ontario’s food system. The event demonstrated the important role local meat processors play in supporting agriculture, creating jobs, and providing consumers with high-quality food products.
The 2026 Ontario’s Finest Meat Competition was supported by several industry partners, including Fanshawe College, Erb Transport, Ontario Pork, and Ontario Beef. Their support helped make the event possible and reinforced the collaborative efforts that continue to drive growth and excellence within Ontario’s meat industry.
Photo Caption: Congratulations to Kostas Dikeos of D&D Poultry, recipient of the 2026 Joe Abate Community Hero Award!
Photo Credit: Meat & Poultry Ontario