We tracked down Logan Smith, Owner/General Manager of Ravenstone Farm Artisan Meats, and asked him a bit about his business, his products and what a day in the life of a farmer is like!
How long has Ravenstone been open and what products do you sell?
We have been in business for 5 years (2 years at Victoria Public Market). We produce a wide variety of hand crafted meat products made in small batches from locally sourced ingredients (many from our own farm!). Our Victoria Public Market shop features fresh sausages (gluten free), pasture raised meats and smoked deli and charcuterie cuts. We also make delicious deli sandwiches from 11am-3pm each day.
What made you decide to open your business?
We opened our business to provide people with delicious locally sourced meat and artisan meat products.
What is your favorite product?
My favorite product is our fresh pork and chicken sausages. They are very tasty and versatile.
What products do customers buy the most?
Our best selling item is probably our sausages but our whiskey smoked bacon is close behind! In the spring and summer our grilling chicken and beef cuts sell really well.
Tell us something most people don’t know about the business…
We own two farms in the Qualicum Beach area where we raise much of the pork and chicken we feature in our shop. We also have a commercial kitchen and butcher shop on the farm where we make most of the artisan meat products we sell.
What’s a typical day look like at Ravenstone…
At the farm…
A lot goes on during a typical day at Ravenstone Farm. For the farmers at our two family owned and operated farms the day starts at sunrise when Trevor and Grant go out to feed the animals. All of our animals are free to roam but when it comes to breakfast time, you can be sure of two things: they will all be lined up in the barns waiting; and, if you are not there on time, they will loudly let you know! The pigs, chickens and sheep will usually venture outside for a day of grazing, rooting and pecking. This is a perfect time to get the barns cleaned out and to then head into the butcher shop to plan out the week. A typical week for the farm team involves dropping off and picking up animals at the local abattoir, butchering the sides of meat and then, turning that meat into the many delicious sausages, smoked meats, whole cuts, pates and terrines that we feature at our farm market stands and at our Victoria Public Market shop. Dinner time on the farm is around 5pm for the animals and once again, Trevor and Grant will venture out to feed the hungry herds.
At the VPM shop…
While the farmers are out working hard in the barn yard Logan and Josh are usually having a relaxing coffee at 2% Jazz! We get into the shop at 9am and begin prepping for the day. Meat is ground, spices are mixed and sausages are stuffed. The meat display cases are stocked and someone heads out to a local bakery to pick up the day’s bread for our deli lunch. Throughout the afternoon we will continue to cut meat as we need in order to keep our cases looking great and fresh. The phone rings often…usually it’s the “old folks” up at the farm wondering what we need for the week…although we’ve already told them.
It takes a lot of work to run a truly farm to fork business and we here at Ravenstone would like to thank all of our loyal customers for your support. We truly appreciate you!!