250 738 0480
Ravenstone Farm Charcuterie is an artisan charcuterie producing a wide range of hand crafted products using high quality, natural ingredients. We use the best available products; locally raised meats, superior seasonings and salts, herbs and produce. All of our fresh products are made in small batches to guarantee quality. In addition to the varieties listed below, we will be doing special runs of different types throughout the year. We will also have pates and our signature roast pork. available.

To order our products, or for more information contact Grant Smith at: 250-738-0480
1616 Rodgers Road,
Qualicum Beach BC V9K 2B2


Find our products at these locations...


Fresh Sausages

 

  • The Canadian

Canadian-style breakfast sausage

Made from locally raised pork, Maple syrup, sea salt and spices, this savory sage flavored sausage is perfect with pancakes, served with baked beans or used in a sausage stuffing.

  • Cognac

French-style sausage

Made from locally raised pork, sea salt, beer, cognac and spices, this sausage is great on a bun with browned onions or with a hot potato salad

  • Toulouse

French-style garlic sausage

Made from locally raised pork, garlic, wine, sea salt and spices, this mild garlic sausage is usually served as part of a cassoulet. It goes great with any kind of beans or lentils.

  • Andouille

Cajun style pork sausage

Made with locally raised pork, garlic, herbs, sea salt, spices, great in jambalaya or gumbo

  • Chorizo (Spanish)

Spanish-style sausage

Made from locally raised pork, garlic, sea salt, red wine and spices, chorizo is very popular scrambled with eggs or served with fried potatoes

  • Mild Italian

mild fennel sausage

Made from locally raised pork, garlic, herbs, white wine, sea salt and spices, this sausage is perfect served with polenta or as part of a pasta sauce

  • Spicy Sicilian

Spicy Italian sausage

Made from locally raised pork, garlic, herbs, red wine, sea salt and spices, the Sicilian is perfect on a crisp bun with onions and peppers

  • British Banger

Traditional English style sausage

Made from locally raised pork, herbs, sea salt and spices, our banger is pure pork and does not use bread crumbs. We love it braised in apple cider and served with mashed potatoes

  • Mediterranean

Pork sausage with feta cheese

Made with locally raised pork, feta cheese, herbs, spinach, bell peppers, garlic, spices, and sea salt, this is our most popular sausage. Great hot with pasta or cold sliced as part of an antipasto plate

  • Greek Garlic (Loukanika)

Greek style garlic sausage

Made with locally raised pork, orange zest, herbs, Metaxa, garlic, spices, and sea salt, this will make you think you are at a table overlooking the blue Aegean Sea

  • Apple Sage Chicken Sausage

Seasonal Chicken Sausage

Made from locally raised chicken, dried apple, sea salt and spices, this savory sage flavored sausage is perfect for breakfast , lunch and supper, or used in a stuffing.

All sausages are vacuum packed in packages of 4 sausages and frozen.

 

We do a weekly special sausage, These have included Cumberland, Boerewors, Parmesan, Apple Rosemary and many others.

 

Smoked Products



  • Whiskey Smoked Pulled Pork

Dry Cured Pork shoulder smoked over whiskey barrel chips

Made from locally raised pork, sea salt, spices

  • Whiskey Smoked Bacon

Cured Bacon smoked over whiskey barrel chips

Made from locally raised pork, sea salt, spices and curing salt

  • Whiskey Smoked Ham

Cured Ham smoked over whiskey barrel chips

Made from locally raised pork, sea salt, spices and curing salt

 

Pork, Lamb and Chicken Cuts

 

We cut pork and lamb to order. If you want pork or lamb for the freezer let us know your requirements. If you need some hard to find cuts such as double loins, whole legs, extra thick chops just let us know. We are also offering locally raised chickens, cut and vacuum packed .

 

 

How to cook our Sausage Fresh sausage should be cooked slowly and thoroughly until its internal temperature, as measured with an instant-read thermometer, reaches 160°F (71°C). A cooked sausage will be firm to the touch and hot all the way through. Simmer and Brown The simmering should be done in a flavorful poaching liquid that complements the flavor of the sausage. For example water or stock with beer, wine or vinegar. The liquid should be brought to a boil, sausages added and the heat reduced to low. The water should not be allowed to boil again. Simmer the sausages for 10-15 minutes remove from the poaching liquid. The sausages can then be browned with a little olive oil in a pan over medium heat, under the broiler or on a grill. Brown and Simmer A variation that many prefer is to brown the sausages in a little olive oil over a medium low heat turning often to brown them (about 10 minutes). To finish add some cooking liquid (wine, beer, stock or water) to the pan cover and gently cook for a further 5 minutes. The advantage with this method is you end up with a tasty pan gravy and clean-up is simple. Baking The simplest method is to bake the sausages in a preheated 350°F (177°C) oven for 10 minutes. Increase the heat to 425°F (218°C) and cook for 5 to 10 more minutes to brown. If you have a convection oven, use the fan to help with the browning. Gentle heat is the key to cooking sausages too high a temperature will cause them to burst and dry out. Do not prick sausage before cooking as this will also cause them to dry out.