CHEFS & RESTAURANTS

One of our main objectives is to bring local meats to our local chefs and restaurants.

Whether your request is for grass fed, grain fed, BBQ pig or Lamb, or a Suckling pig; if we don't have it we will it out for you.

Sprucedale Quality Meats is working towards obtaining the meat you require at our location.

Feel free to set a time to come to our plant and meet our team to discuss your unique personal butcher needs.

All animals are processed at our provincially inspected plant #159.

Please CONTACT US to make an order.

OUR PRODUCTS

If there is something not listed above that you require please let us know!

Pork
- Fresh Ham Bone-in, Fresh Ham Boneless (rind on or off)
- Full Loin
- French Loin
- Crown Roast
- Boneless Loin
- Tenderloin
- Groub Pork
- Pork Sausage
- Fresh Belly
- French Loin Ribs On
- Spareribs
- Backribs
- Fresh Shoulder Bone-in, Fresh Ham Boneless (rind on or off)
- Pork Cubs or Kabobs
- Jowls/Hocks/Tail/Feet/Liver/Tongue/Bones
SMOKED
- Smoked Ham Bone-In
- Back Bacon
- Double Smoked Bacon - Whole or Sliced
- Black Forest Ham - Whole or Sliced
- Smoked Loin
- Smoked Pork Hocks or Pig Tails
PICKLED
- Pickled Cottage Rolls
- Peameal - Whole or Sliced
WHOLE
- Suckling Pic 15-25 lbs
- BBQ Pig - any size
Beef
- Long Loin
- Short Loin
- Hip of Beef (Bone-in or Boneless)
- Prime Rib
- Rib Eye
- Tenderloin
- Oxtail
- Striploin
- Full Sirloin
- Top Rounds
- Back Ribs
- Braising Ribs / Short Ribs
- Stew Beef or Kabob
- Liver/Heart/Tounge/Kidneys
- Ground Beef or Patties
- Brisket
- Flank Steak
- Cub Steak
- Sausage (Breakfast or Farmers)
- Soup Bones
Poultry
- Fresh Free Range Chicken
- Fresh Free Range Turkeys
- Fresh Free Range Cornish Hens
Muskoka Lamb
- Whole Lamb
- Half Lamb
- Leg of Lamb (Bone-in or Boneless)
- Lamb Shoulder (Bone-in or Boneless)
- Rack of Lamb
- French Rack of Lamb
- Crown of Lamb
- Lamb Loin
- Ground Lam
- Lamb Stew
- Lamb Shanks
- Lamb Sausage