in-house hand crafted, cured and preserved
BonTon Butcherie & Charcuterie is a small workshop and the only facility in the Dawson area producing in-house smoked, cured and dried meat products. Currently, BonTon is also the only establishment in the Yukon that specializes in making traditionally cured meats while using only Yukon sourced farmed meat.
BonTon is a workshop/cookshop, not a retail store. We do not have a fresh cut meat counter or deli case for you to peruse. For now, we work with Farmers throughout the Yukon to access locally raised pork and beef. Then we prepare preparing fresh cuts, sausages, smoked products and our favourite tradition cried ry aged salami and sausages. When we have items ready to sell we get the word out through our subscribed mailing list and Instagram (@bontonbutcherie). Throughout the month BonTon hosts a store Pop-Up in the workshop - this provides you the opportunity to purchase products on site. Other times, we put the word out via the mailing list or Instagram and you just need to direct message BonTon to hopefully get what you want.
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Instagram - @bontonbutcherie
842 2nd Avenue (Alley)
Dawson City, YT Y0B1G0
We support responsible production not mass production; our house made products are produced when Yukon meats are available. Our cured and aged products take patience (sometimes weeks or months). The selection of fresh, cured or aged meats will vary from week to week so not all products highlighted here will be available at any given time.
BonTon will purchase beef, elk, and pork from Yukon Farms. Most Yukon Farms do not have a steady supply year round; current availability of fresh meat will be 1-3 harvest times per year depending on the species and breeding programs. In order for local meat to be available throughout the year, expect supplies of fresh meats but also frozen.
Utilizing our locally sourced meats, BonTon will produce traditionally cured products such as bacon, hams, and deli-style meats. BonTon will also be offering smoked, cooked sausages, meat snacking sticks, jerkies and other smoked meats as we expand our products.
A first for the Yukon, we ferment dry cured whole muscle and cased salamis made of locally sourced meats. These specialities take time (consider that prosciutto generally takes 1-2 years to age). We plan on starting things off with items that take much less time than that, however stock will be limited to what is ready and when it is ready.
Salamis currently curing and aging are Coppa, Speck, Guanciale, Lomo and some Lonza.
Charcuterie Boards - Here at BonTon we like to call them grazing boards indicating it’s ok to take your time and try a little bit of everything.
These are not your typical meet and cheese platters, here at BonTon we not only make all the meat products we also make a number of the accompaniments that go well with meats like mustards and pickles. We also team up when we can with the local dairy farmer that specializes in cheese, the Klondike Valley Creamery. This charcuterie feast is a true made-in-Dawson affair.
Are you interested in ordering one? Find out more - Send us an email, text us, phone us or message us through Instagram.