Luke Hewitt is filling a void that was created when one of his favourite vendors left the Orillia Farmers’ Market.
Hewitt always looked forward to fresh, homemade sausage from Fred Lampl of North River Farm on Saturday mornings.
“I’ve been going there since I’ve been old enough to drive on my own,” said Hewitt. “I was always blown away by the quality of (Lampl’s) food.”
When the long-time vendor stopped selling at the market, Hewitt saw an opportunity to carry on a similar tradition.
“I’d been thinking about it for the past two years or so,” he said. “I wanted to do something that basically replicated what Fred was doing.”
So, the Orillia man started Swine and Dine. It is not an exact replica of Lampl’s business, but it is inspired by it.
“My biggest goal was to have a very simple, clean product — no fillers, no MSG, no nitrates,” Hewitt said.
He started selling sausage at the market in June, and it has taken off.
“Everyone seems to have a positive feel about everything. They love the product,” he said.
Part of the appeal is Hewitt’s local focus.
“I do my best to source everything as local as possible,” he said, noting he is working with local pork producers and he grows herbs and spices on his own property.
He is gradually expanding his offerings. He currently sells three kinds of sausage — roasted red pepper and cheddar, a hot version of roasted red pepper and cheddar, and cranberry, garlic and onion.
He recently started selling peameal on a bun, after nailing down his own brine recipe.
“I really hope this will grow tremendously,” Hewitt said.
For now, customers can catch him at the Orillia Farmers’ Market every Saturday from 7:30 a.m. to 12:30 p.m. and at the Wasaga Beach Farmers Market every Tuesday from 4 to 9 p.m.
Hewitt also offers personal orders outside of market hours.
Find out more at Swine and Dine’s Facebook and Instagram pages.
