We might not be a restaurant, but we are proud to be a winner of the 2016 Best Places to Eat and Drink award from Kootenay Business magazine!
Reporter Virginia Rasch visited our shop, and from her article about us, its clear she particularly liked the prosciutto room. Our prosciutto room is where we allow our meats to dry and ferment naturally, like its always been done.
Thanks everyone for your support!
Check out the article here: Gwinner’s is a Winner (Butcher Shop)
We are pleased to show this aerial photo of our expanded facility. Since opening we have gradually increased our facility size. We now have a much larger capacity cooler among other features, and our store. A wide selection of our products are also available at the Kimberly Centex Gas Station year round.
This May 2015, Gwinner’s Country Butcher received authorization as a licensed Slaughter Establishment (#BC40). We are now licensed within the scope of Class A for Cows/Cattle, Sheep/Lambs, Goats and Swine.
See our details and pricing for more information: slaughtering services.
We are pleased to be offering all natural Bison Jerky. Prepared from Canadian Bison from Alberta and BC it is hot smoked and flavored with our special seasoning (which is M.S.G free).
Bison jerky has less fat and is firmer than beef jerky.
You might also hear Bison meat referred to as Buffalo meat here in North America. Interestingly, the animal we call the buffalo in North America is actually a bison. True “Buffalos” are from Africa and South Asia, while Bison are native to North and South America and parts of Europe.
We have a new branding iron for our specialty meats.
Here it is on our all natural Prosciutto – Look for GCB!
This spring we are happy to announce that we have started making South African Biltong and Droëwors.
A South African person living in the East Kootenay asked if we could make their favorite meats from home, as sadly our local biltong makers in Cranbrook have closed.
Droëwors is a thinner type of dried sausage that contains coriander spices and beef. It is a popular South African snack food and is similar to the traditional boerewors sausage, but using beef instead of pork and veal. It is a naturally cured sausage without curing agents.
Biltong is a South African style of jerky with Dutch origins. Beef is seasoned with spices including coriander, black pepper, brown sugar and salt.
We invite you to try our Biltong and Droëwors, and welcome your feedback!
Believe it or not, you can find real, European style, traditionally made Prosciutto, right here in the East Kootenays. At Gwinners Country Butcher, we make our our Prosciutto the old way, giving it plenty of time to cure naturally, without preservatives or chemicals.
Our bone in, Parma Style Italian Prosciutto is hung and dried for twelve months and our Tyrolean Prosciutto for six to nine months. Discover the difference between supermarket prosciutto that is mass produced and shipped across the world. Taste the best, at competitive prices! Thanks for supporting your local butcher and local food.