Hand cut, cured, and air-dried in our custom built facility, we create a range of truly local, whole muscle cured artisan meats, salamis, and pâtés. Perfect for your next event, gathering, or personal charcuterie plate. Contact us to find out more.
Our products are produced with local, ethically raised pork, from right here in the Okanagan Valley. We work directly with local farmers to ensure the highest quality product standards are met, creating the best tasting products.
Are you a restaurant, winery, or brewery? We are now taking orders for wholesale production.
Have an upcoming event where you’d like to serve some truly local charcuterie? Contact us for more information.
Whole Muscle Cured Meats
A cut above the rest, whole muscles are seamed out by hand, cured, seasoned, dried, and aged. These are our favourites including Okanagan infused varieties of classic cuts like coppa, lomo, and proscuitto.
We make both fermented and acidified salami using local wines, beers, and a range of seasonings for every palate. Are you a winery or brewery looking for an elevated pairing utilizing your own locally produced wine or beer? Get in touch!
Pork Liver Pâté
Our pâtés come in a range of textures. We produce a rustic, coarse liver pâté. A smooth, velvety liver pâté. And we have a liver mousse so creamy it belongs on every charcuterie board.
Now available in individual serving sizes.
Contact us about prepackaged charcuterie for resale or to stock your fridge. Delivery options available.
No GMOs and no animal by-products are fed to our pork. No added hormones and no anti-biotics are utilized in the rearing of our pork.
Raised ethically and pastured on free range farms, we source our pork from local farmers in the Okanagan Valley. No “outside” pork is brought into our farms or facility.
We take great pride in following a nose to tail methodology to butchering where nothing goes to waste. Sustainable and ethical pork simply creates a superior product.