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Vol.14-13 – September 18th 2014

Manotick Village Butcher


Labour day is behind us and we’re heading full steam toward Thanksgiving. It’s only 4 weeks now and we’re already taking reservations for turkeys & hams. As always we’re getting fresh turkey from Lyons Family Turkey Farm in Spencerville.

The usual ranges are available with birds starting at about 12lb and up to 30 plus lbs. Remember if you would like to have giblets you do have to request them as they do not come with the birds.

We will also be making some stuffing this year and can have this prepared for you when you collect your turkey.

As the seasons change

The past weekend saw a slight drop in temperature and with that warming stews and chili recipes were on our minds. Try some of our new Oktoberfest sausages while they are available. In the coming weeks Tourtiere, steak pie and chicken pot pie will soon be back on the menu.

But, let’s not mourn the passing of some warm weather just yet. There are many of us who bar-b-que all year round and we’ll still have those dry aged steaks for you.

Something for dessert?

What will you be having for dessert after your Thanksgiving dinner? Will it be a pie from Life of Pie? Pumpkin, berry or apple?

Will you have a cheese platter with some grapes, fresh apple slices and a little port (we can’t help with the port but know a few good local suppliers)?

From James & the team at the Manotick Village Butcher
Manotick Village Butcher Specials

Check online and

in store for


Also Available
  • Milk from Cochrane’s Dairy
  • Cheese from various local producers
  • Bekings Poultry Farm Eggs
  • Chutney’s from Major Craig’s
  • Jams from Michaelsdolce
  • Island Spiced sauces and rubs
  • ... and much more ...

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