About Us


What is the Whole Beast?

We are an artisan cured meat producer based in Victoria, BC, Canada.

When we opened, we wanted to address a need in the community for high quality hand crafted cured meats using traditional techniques and ethically raised heritage breed animals. There is a growing awareness and demand for products from this segment of the food industry and we felt that Victoria was ready for a business that specializes in nose to tail inspired meat products. The two operational partners are both chefs and we had been experimenting with different curing techniques in the restaurants we worked in for many years. We had developed a real passion for the craft and felt it was our calling.

sausage rackWhat do we produce?

We produce a wide variety of cured meat products made on premises utilizing whole animals sourced locally when possible. We also have a line of preserves including sauerkraut, kimchee, pickles and mustards.

We currently have over 50 products in rotation including 7 varieties of salami, chorizo, bacon, prosciutto, coppa, pepperoni and pates. Specialty hard to find nose to tail products include: blood sausage, liverwurst, head cheese, cotechino and corned lamb or pork tongue. We fill a need in the community for traditional old world cured meat products and some modern originals as well. These days more and more customers are demanding to know how their food is produced, specific ingredients and even how the animals are raised and dispatched. We are always on point at the counter to answer these questions and educate the consumer on how our product comes to be. We can even inform people the parts per million of nitrites in a given product if they request it. (and they do)

When customers shop at The Whole Beast they have direct access to the manufacturers of the products. We are always at the counter and able to answer any questions.

preservesWe offer products without unnecessary additives, preservatives or fillers while utilizing ethically raised hormone and antibiotic free meats locally sourced. This gives our customers a tangible connection to a growing sustainable food movement here on the island. Feedback from the community has been overwhelmingly positive, please come visit us.


We are open Tuesday thru Saturday 9am-6pm and Sunday 11am-4pm

We are located at:

2032 Oak Bay Avenue

Victoria, BC

call 250 590-PORK (7675) for more info

email: cured@thewholebeast.ca


14 Responses to About Us

  1. Carol Morgan says:

    On your website you say that the meat comes from locally ethically raised animals. Can you tell me the source of the meat and what counts as ‘ethically’ raised? Are they BCSPCA certified?

    • admin says:

      We source a great deal of our pork from Still Meadow Farm in Metchosin BC. By “ethical” we mean the animals have a chance to forage and roam, they are bred humanely, no antibiotics or hormones, they are fed well i.e no GM feed or un digestable filler and they are dispached in the most efficient manner available. No matter where our meat is sourced, this is our mandate.
      Not sure about the BCSPCA certification. I can look into that.

  2. Bob & Deb Milne says:

    We visited your store today (from Nanaimo) and purchased your duck pate. Just wanted to say it is lovely! Reminds us of pate de foie gras we had in France. Thank you.

  3. Elaine says:

    just had lunch today at Lido, they served a charcouterie plate with Whole Beast salami . . .I have to say, it’s the best tasting salami I’ve ever had . . .

  4. Jessica says:

    Amazing work at Rifflandia in the VIP section this year!!

  5. Matthew Hartwig says:

    Hi there, I was in your shop last weekend and pickup a variety of your cured meats. Everything was amazing. I live in Tofino and am wondering if you guys would be able to ship your products. And if it’s possible to get a current product list to order from?

    Thanks! And keep up the good work!!

  6. Chris Rogerson says:

    We LOVED the wild boar bacon! Please do that again…

  7. Chris says:

    Our Easter ham was fantastic! Heated it in white wine and chicken stock with shallots, glazed with apricot jam and dijon. Reduced the white wine and juice with more white wine and some cream and dijon. Thanks for the delicious ham!

  8. elain genser says:

    I have had the best of Winnipeg corned beef and Montreal smoked meat, and the smoked meat at the Whole Beast is as good, if not better than both. There is no question that it is smoked on the site, is untainted by chemicals, and is best when sliced paper thin, piled high in a sandwich of thinly sliced artisan rye bread with sweet/hot mustard. But make sure that there is some fat in the cut, otherwise it can be a bit dry.

  9. Claire Morgan says:

    As a recently-converted vegetarian, I am very pleased to have found your store! The unsavoury treatment of the animals was always my primary reason for not eating them. Now I am rediscovering so many tasty meat products (and some new-to-me) and enjoying them guilt-free! Thank you for playing a part in my “conversion.” I will be back once this amazing peperoni is eaten up!

  10. Mike says:

    Wandered in on a whim, and took a sample of several sausages.. pepperoni, lamb, duck, salami diablo.

    One word. WOW.
    Four words. Will be back soon!

    Thanks for sharing your passion.

  11. Evan Leeson says:

    Great to have you out for our event at London Chef. Your products are fantastic. I look forward to talking about meat, sustainability and the VanIsle food scene the next time we meet.

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