WE SERVE THE BEST QUALITY CHEESE, DELI, PRIME CUTS AND GOURMET MEAL SOLUTIONS.
The vital components that define the quality of smoked meats are choice wood and good smoke.
Sweet smoke, like that produced using wood from a tree that bears sweet fruit – such as apple, pecan or cherry is used for our ham and kielbasa. While maple and alder – and hardwoods like that – lend a bold deep flavor to our bacon and sausages.
We slow smoke in all our recipes giving the meat plenty of time to capture that intoxicating aroma and flavour.
Curing meat is one of the oldest forms of preservation.
We use sea salt that has been hand-harvested from the coastal waters off Vancouver Island to begin the process before air drying for weeks. With a fine balance between airflow and humidity excess moisture, is extracted to produce wonderfully fresh salami and charcuterie.
Finest quality cheeses sourced locally and abroad.
Our fresh meat counter is stocked daily with skillful cuts, mouth-watering marinades, and the best dressed roasts. From dry-aged, meltingly tender steaks to sweet and smoky sausages we have you covered.
In practicing whole animal butchery we strive to represent a broad selection of cuts from each animal but unfortunately sometimes sell out of the popular cuts. But don’t worry, our butchers will gladly help you find your perfect cut for your next meal.