*IMPORTANT UPDATE
On November 5 there was a small fire incident, which caused significant smoke and fire damage to the rear of both the Village Butcher and Whole Beast shops just as the teams were ramping up for their busiest production season of the year. Thanks to the dedication and creativity of staff, alongside strong community encouragement, both shops have now reopened for the holiday season.
The Whole Beast and The Village Butcher are inviting the community to a Customer Appreciation Open House on Wednesday, December 10, from 5:30 p.m. to 7 p.m. Guests will enjoy complimentary product tastings, takeaway holiday recipes, a seasonal toast and update from shop proprietor Cory Pelan.
“We wanted to take this opportunity to thank our long-time and loyal customers for their many years of support; support that means more to us now than ever,”
To help customers plan for the holiday rush, the shops have created an easy-to-reference current product list outlining what is available. Additional recipes and preparation recommendations will also be provided to help make holiday planning simpler and more enjoyable
What is The Whole Beast?
We are an artisan cured meat producer based in Victoria, BC, Canada.
When we opened, our aim was to address a need in the community for high quality hand crafted cured meats using traditional techniques and ethically raised heritage breed animals. With the growing awareness and demand for products from this segment of the food industry, we felt that Victoria was ready to embrace a business that specializes in nose to tail inspired meat products.
Our Story.
Back in late 2010 Chef Cory Pelan, Chef and GM of Ristorante La Piola in Victoria, had an epiphany with a pig one afternoon while debating on locations to open his own restaurant. He was in the kitchen working through a whole pig delivery, breaking it down and creating a variety of different products. This is when he realized that while he was in this zone it was the happiest he had been during his entire working life. That was when the inspiration struck to turn his passion into a full-time operation, tapping into his "meat nerd" side. Chef Cory had been practicing and experimenting with techniques for years, always searching for the best ingredients to service his customers. Instead of ordering sausages and cured meats from distributors and getting a product that he wasn't satisfied with, he began to make them himself, in house. He first started with fresh sausages and then moved into cured and fermented products and those products became part of the menu wherever he was cooking. During this time he built and fostered many long-term relationships with local farmers and suppliers, championing ethical and sustainable practices in the industry.
Coinciding with this new vision, a serendipitous opportunity to move into a shared space with the Village Butcher presented itself. With this move The Whole Beast Artisan Salumeria was born, opening it's doors June 28th, 2011
Phone
(250) 590-PORK (7675)
Location
2032 Oak Bay Ave
Victoria, BC
V8R 1V4
Hours
T-S 10a–6p
Su Closed
M Closed
HOLIDAY HOURS
OPEN EVERY DAY FROM DECEMBER 16–24 STOCK UP FOR ALL YOUR HOLIDAY NEEDS
Vision.
The Whole Beast's vision is to produce handmade, traditional, artisan cured meats without unnecessary additives, preservatives or fillers, while utilizing ethically raised, hormone and antibiotic free meats that are locally sourced. The Whole Beast gives customers a tangible connection to a growing sustainable food movement on Vancouver Island, while increasing awareness and appreciation for nose to tail products.
Owner Cory is an outspoken champion of the sustainable food movement with many connections to food security initiatives on Vancouver Island. Past president, treasurer and current board member of The Island Chefs Collaborative (http://www.iccbc.ca/), former board member for Slow Food Vancouver Island and stewardship team member representing Vancouver Island for Farm Folk City Folk.
UPDATED *Due to a recent fire, we have had to creatively collaborate with industry partners to produce enough product for the holiday season. Please see below for these updated product list. These changes only impact our smoked items. We continue to carry the full list of our traditional cured products.
The Whole Beast produces a wide variety of cured meat products made on premises utilizing whole animals sourced locally when possible. We also have a line of preserves including sauerkraut, kimchee, pickles and mustards.
Holiday Product Updates
Bone in Christmas Baking Hams from “Chop and Block” artisan butchers in Kamloops BC. All hand made and naturally smoked.
Selection of smoked sausages, boneless hams and bacon from “Continental Sausage”, an artisan deli meat producer in South Surrey BC.
We will continue to have all of our dry cured sausages and salami including our ever popular lemon fennel and Cory’s favorite walnut salami. As well as our pates and liverwurst including our fan favorite chicken liver parfait and Whole muscle dried favorites such as Lonza, Coppa, Bresaola, Pancetta and Guanciale
Our rotating product list includes:
SALAMI DI NOCI
SALAMI CALABRESE
VENETIAN SALAMI
FINOCCIONA
SALAMI LIMONE E FINOCCHIONA
DRY CURED CHORIZO
SALAMI PARMIGIANO
RED WINE SALAMI
CHORIZO CASTILLIANO
COPPA
LONZINO
GUANCIALE
PANCETTA TESA
COPPA DI TESTA
MORTADELLA
LARDO
DOUBLE SMOKED BACON
OLD FASHIONED HAM
* Coming soon ..SMOKED TURKEY BREAST
N'DUJA
GARLIC COIL
PEPPERONI
*Fresh ANDOUILLE SAUSAGE - now available through the Village Butcher
* Coming soon CHORIZO
BAVARIAN SMOKIES
EUROPEAN WEINERS
HEAD CHEESE or COPPA DI TESTA
TAMARI MARINATED DUCK BREAST
SMOKED CORNED BEEF
LIVERWURST
CHICKEN LIVER PARFAIT
*BLACK PUDDING - now available at the Village Butcher
Get to know our team:
Cory Pelan: Owner Operator/Marketing/Sales
Cory Pelan has over 25 years in the food industry cooking in many of the best kitchens in Victoria and the Vancouver. It is his passion for traditional curing methods and flavor combinations that is the corner stone of his business and has fueled its success to date. He is also an outspoken champion of the sustainable food movement with many connections to food security initiatives on Vancouver Island and the lower mainland. Past president, treasurer and current board member of The Island Chefs Collaborative http://www.iccbc.ca/, former board member for Slow Food Vancouver Island http://slowfoodvancouverisland.blogspot.ca/, and former stewardship team member representing Vancouver Island for Farm Folk City Folk
James Steward: Production Manager
Ailsa McFayden-Mungall: Salumiere
Harrison Walmsley: Customer Service
Madone Pelan: Co-Owner/Official Product Taster
Q1) How long have you been with the Whole Beast? Well I am married to the Beast so have been there since it's inception.
Q2) What do you do here? Although I am part owner, the Whole Beast is not my day job - I jump in to help out whenever needed and assist with the Marketing, Social Media and PR. You will not find me in the back butchering but may see me supporting the team at events and functions.
Q3) What is your favorite product we carry at the moment? That is so hard to answer as it seems to change with every season. Right now I'd have to say the Chicken Liver Parfait, aka the perfect hostess gift if you are attending holiday soirre - FYI - One jar is never enough. Save yourself the trip and just buy two.
PARTNERS AND SUPPLIERS
Below are some of our wonderful partners where you can find Whole Beast products (Click on each directly to learn more):
Cook St. Liquor
The Christmas Spirit Community Dinner
Delta Ocean Pointe Hotel
Fairmont Empress Hotel
Fernwood Pizza
Fraser Valley Specialty Poultry
Fry’s Bakery
Glenrosa Restaurant
December 2025
Press Release
FOR IMMEDIATE RELEASE
The Whole Beast & Village Butcher Announce Customer Appreciation Open House Following November Fire
Victoria, BC — December 2, 2025
The Whole Beast and The Village Butcher, two beloved small businesses on Oak Bay Avenue, are inviting the community to a Customer Appreciation Open House on Wednesday, December 10, from 5:30 p.m. to 7 p.m. Guests will enjoy complimentary product tastings, takeaway holiday recipes, a seasonal toast and update from shop proprietor Cory Pelan.
“We wanted to take this opportunity to thank our long-time and loyal customers for their many years of support; support that means more to us now than ever,” says Pelan.
The event comes in the wake of a November 5 fire incident, which caused significant smoke and fire damage to the rear of both shops just as the teams were ramping up for their busiest production season of the year. Thanks to the dedication and creativity of staff, alongside strong community encouragement, both shops have now reopened for the holiday season.
“Knowing that we could reopen and choosing to do so has been a huge relief and a rallying point for the team,” Pelan adds. “While the front areas of both shops are fully operational, repairs to the back sections will continue into the new year. This unfortunately means The Whole Beast cannot offer its full range of smoked products this season. However, with the tremendous support of our community and collaborative efforts within the industry, we’re still able to provide most customer favourites and will supplement with select premium outside products where needed.”
To help customers plan for the holiday rush, the shops have created an easy-to-reference current product list outlining what is available. Additional recipes and preparation recommendations will also be provided to help make holiday planning simpler and more enjoyable.
“Our community has always embraced its small local businesses and it’s part of what makes Oak Bay so special,” says Pelan. “We are deeply grateful for your continued support and understanding, and we look forward to celebrating the season with you.”
Event Details:
Customer Appreciation Open House
Wednesday, December 10
5:30 p.m. – 7:00 p.m.
The Whole Beast & Village Butcher
Oak Bay Avenue, Victoria BC
For further information, please contact:
Madone Pelan
778-678-0037
madone@pelanhospitality.com
April 2015
2015 Eat Awards, now available live online http://eatmagazine.ca/2015-exceptional-eats-award-winners/
April 2015
food in canada Magazine - The nose-to-tail movement - going whole hog http://www.foodincanada.com/features/going-whole-hog/
March 2015
A huge thank you to everyone who voted for us in this year's Eat Awards. We truly have the best customers in the business - you guys rock! In case you haven't seen it yet, you can find the awards on pages 31 and 33. http://issuu.com/garyhynes/…/eat_magazine_march___april_2015
January 2015
In case you haven't already, make sure to pick up a copy of this month's Eat Magazine and check out the article on Nose to Tail preparations (including a few quotes by Cory Pelan) http://issuu.com/…/eat_magazine_january___february_201_1a7b…
January 2015
Victoria Beers - Extreme Beer at The Whole Beast http://victoriabeers.com/extreme-beer-whole-beast/
June 2014
Salt Magazine - Island Culture, Foodie Fare - by Kathryn McAree - http://saltmagazine.ca/vancouver-island-charcuterie/
December 2013
Western Living Magazine - Victoria, BC Travel Guide: Oak Bay - by Stacey McLachlan - What to do in Oak Bay
May/ June 2013
northwest Travel Magazine - A Day in Oak Bay, Victoria, B.C. - by Crai S. Bower
May 2013
Slow Food in Canada - 2013 Hero's http://slowfood.ca/blog/2013/05/22/2013-food-heroes/
April 2013
Victoria Culinary Underground - The Whole Beast https://victoriaculinaryunderground.wordpress.com/2013/04/08/the-whole-beast-cory-pelan-and-geoff-pinch/
March/ April 2013
Eat Magazine's Exceptional Eats Awards - Best Place to Buy Meat - http://issuu.com/garyhynes/docs/eat_magazine_march_april_2013_bc_issuu
March 2013
Douglas Magazine - Top 10 to Watch Winner - https://www.pageonepublishing.ca/publications/DAM13/index.html#/52/
March 2013
go!Island Check's out Douglas Magazine's Top 10 to Watch - *see us at 3:37 mark https://www.youtube.com/watch?v=C1SYEyJg5Lc
March 2013
urban diner - Lunch from a Broad - lunching in the Capital - by Shelora Sheldan http://urbandiner.ca/2013/03/21/news-from-a-broad-lunching-in-the-capital/
February 7, 2013
Oak Bay News - A Taste for the Whole Beast - http://www.oakbaynews.com/news/193620751.html
September 1, 2012
Thanks for stopping by Rick Bayless! https://twitter.com/rick_bayless/status/241999759898996736 `````````````
September 2012
The Globe and Mail - Is the rap against bologna just a bunch of baloney? by Wendy Leung http://www.theglobeandmail.com/life/parenting/back-to-school/is-the-rap-against-bologna-just-a-bunch-of-baloney/article4518660/
August 24, 2012
The Globe and Mail - A new smorgasbord of delights in Victoria - by Alexandra Gill - http://www.theglobeandmail.com/news/british-columbia/a-new-smorgasbord-of-delights-in-victoria/article4498771/
August 2012
Canadian House & Home, page 8 - Meat is the Cure!
February 2012
Shaw TV - Carving Up The Whole Beast https://www.youtube.com/watch?v=zcAQ9robDy0
January 2012
BC Living Magazine - Victoria's Art of Cocktail Festival - by Catherine Roscoe Barr http://www.bcliving.ca/food/mastering-mixology-at-victoria%E2%80%99s-art-of-the-cocktail-festival
December 2011
Good Food - The Whole Beast http://goodfoodca.blogspot.ca/2011/12/whole-beast-artisan-salumeria.html
Fall-Winter 2011
FarmFolk, CityFolk Chef of the Season - Chef Cory Pelan http://issuu.com/nichemedia/docs/410014_niche_proof/16
September, 2011
Eat Magazine - The Whole Beast - by Julie Pegg http://issuu.com/garyhynes/docs/eatmagazine_september_october_2011/10
August 17, 2011
Island Artisans - by Don Genova http://blog.dongenova.com/island-artisans-the-whole-beast-artisan-salumeria/`
July 11, 2011
The Victorian Food Blog - The Village Butcher & Whole Beast Artisan Salumeria http://www.victorianfood.ca/2011/07/village-butcher-whole-beast-artisan.html
July 2011
The Sunday Evening Post https://vimeo.com/45590532