Two inspection regimes stand between the farm and your table — one at the abattoir, one in our kitchen. Here’s exactly what that means.
Where the pork comes from
All of our pork is Ontario pork, sourced from a provincially inspected abattoir operating under OMAFA (Ontario Ministry of Agriculture, Food and Agri-Food) oversight. Provincial inspection means every animal is examined before and after slaughter by an appointed inspector, and the facility itself is licensed and audited.
Every batch we receive is dated and traceable back to its source. We buy fresh — not frozen — and we buy in quantities matched to the week’s orders, so nothing sits.
Where it’s prepared
Cutting, marinating, breading, stuffing and packing all happen in our preparation kitchen in Kitchener, inspected by Region of Waterloo Public Health. That covers food handling practices, temperature control, sanitation, and storage — the same inspection program that applies to every food premises in the region.
Everything is prepared by hand, to order. We don’t run a production line or hold prepared inventory: your order is cut and packed for you, after you place it.
Cold chain, start to finish
- Fresh pork is received chilled and held refrigerated until preparation.
- Prepared cuts are tray-packed in breathable trays and returned to refrigeration immediately.
- Orders travel to your door in insulated, chilled transport.
That’s why we ask that someone is home for delivery — the cold chain ends at your fridge, not on your porch.
What we won’t do
- No previously frozen meat sold as fresh.
- No mechanically tenderized cuts without labelling.
- No fillers or extenders in whole-muscle products — ingredient lists on every product page show everything in the pack.
Questions about a specific product’s sourcing or ingredients? Email hello@butcher-bravo.ca — we’ll answer within one business day.