Pre-Order Your Holiday Ham – SOLD OUT
** Our Holiday Hams have SOLD OUT. Thank you for shopping local! ** Christmas is around the corner, and for us foodies, that means more than just over indulging in Turkey and a few too many chocolaty treats! Christmas dinner is one of our favorite meals of the year, especially with the abundance of roasted flavours and produce the season…
Pre-Order Your Charcuterie Board
Nothing says a party quite like a Charcuterie Board. Treat your guests to a selection of meats, cheeses, crostinis, and small batch preserves hand-selected by Cilantro’s talented Chef, Lancelot Monteiro. We are excited to be in partnership with Cilantro and offer a selection of Charcuterie Boards pre-assembled by their talented chefs. The boards range from 5 to 12 items, offering a…
Holiday Gift Certificates
The upcoming holiday season is all about coming together with family and friends and enjoying delicious food! For the Christmas season we are offering Gift Certificates for the avid foodie on your list! Give them the gift of local and natural cuts of meat, CRMR Kitchen hand-crafted sauces and entrees, and our up and coming party platters! Visit any location…
Pre-Order Your Local & Naturally-Raised Christmas Turkey!
Christmas is just around the corner, so it’s time to start thinking about the centerpiece of your feast – the Christmas turkey. Treat your loved ones to a delicious and moist roasted turkey that is locally and naturally raised. Every year these turkeys are raised in free-run, cage-free flocks near Pincher Creek and Fort Macleod, and are only fed a…
Prosciutto and Ricotta Stuffed Chicken Breast
Chef Lance’s recipe for Prosciutto and Ricotta Stuffed Chicken is a way to bring chicken breast to the next level and impress your guests without spending hours in the kitchen. This simple, yet tasty dish, looks like it would take hours to make but only requires a 20-minute prep time, and 25-minute cooking time. Stuffed Chicken is a delicious dinner…
‘Meat’ Simone!
Why did you become a butcher? To be honest, the initial reason was just that I needed a job. Little did I know, butchery was something that I would become really passionate about and pursue as a career. I’m from Biella, a little town in northern Italy near the Alps – this is where I got my first job working…
Cozy & Meaty Meals To Ease You Into Fall
And just like that, summer is over. Although the warmer months flew by like never before, and we will longingly anticipate the return of prime grilling season, we also can’t help but look forward to the approaching autumn chill. Fall means something very significant to us – the perfect time to start drooling over deliciously meaty, rustic, and comforting meals…
‘Meat’ Brian!
Everyone, this is Brian – one of our butchers from our Willow Park Village location. Brian has been with us for quite some time, so we thought we should introduce him to all of you! What made you want to become a butcher? I’m a third-generation butcher from Manitoba. I started getting into butchery when I was only 5…
Alberta Lamb Rack
This recipe uses a basic mirepoix and deglazing with a dry red wine to create a delicious flavor in this oven-roasted lamb rack topped with Salsa Verde. Ingredients: 1 3⁄4 lb Frenched rack of Alberta lamb Kosher salt and freshly ground black pepper, to taste 4 tbsp. olive oil 3 sprigs roughly chopped fresh rosemary 2 sprigs chopped fresh thyme,…
Asian Style Barbequed Pork Ribs
Ingredients: 5 lbs (2.2 kg) baby back pork ribs Marinade: ¼ cup concentrate orange juice 2 cups rice wine vinegar 2 cups honey ¼ cup sesame seed oil 1 tbsp chopped fresh ginger ½ cup chopped green onions ½ cup diced red onion ½ cup soy sauce 2 tbsp chopped garlic 1 tbsp chopped basil and oregano 1 tbsp…