CATERING
CHARCUTERIE & CHEESE
THE NESS | $50 | 2-3 People | 2 cheese, 3 types of charcuterie, house made condiments, pickles & crackers
THE PURDEN | $100 | 5-7 People | 3 Cheese, 5 types of charcuterie, house made condiments, pickles & crackers
THE SUMMIT | $200 | 8-10 People | 4 cheese, 7 types of charcuterie, house made condiments, pickles & crackers
CHEESE
THE WILLOW | $50 | 3-4 People | 3 types of cheese, house made condiments, dried fruit, nuts & crackers
THE NECHAKO | $100 | 6-8 People | 5 types of cheese, house made condiments, dried fruit, nuts & crackers
THE FRASER | $200 | 10-12 People | 7 Cheese, house made condiments, dried fruit, nuts & crackers
Please inform us of any dietary restrictions or allergies anyone in your party may have.
A deposit is required for the charcuterie boards that will be reimbursed once the board is returned to Birch & Boar.
The Ness & Willow boards have the small board deposit of $20, all of the other titles have a $40 large board deposit.
Orders can be placed in store, or over the phone. and must be placed 48 hours in advance.
Orders can be picked up any time after 10 am. Pay upon pick-up.
SANDWICH LUNCH BUNDLES
Birch & Boar sandwiches and salads are made with gourmet and often local ingredients on freshly baked baguettes.
MEAT, VEGETARIAN, OR VEGAN SANDWICHES | Chef’s Choice | $10.95 per person
DELI SALADS | |Chef’s Choice | $4 per person
BEVERAGES | Your choice of Coke, Coke Zero, Sprite, or Apple Juice | $2.50 per person
Sandwiches and salads are chef’s choice, but we are happy to work with specific dietary requests.
Please inform us of any dietary restrictions or allergies anyone in your party may have.
Orders can be placed in store, or over the phone. and must be placed 48 hours in advance.
Orders can be picked up any time after 10 am. Pay upon pick-up.
Birch and Boar blends traditional European techniques with bold modern flavours
We are a small artisan charcuterie & provisions with a passion for techniques our grandparents used when they immigrated to this country. Techniques like whole animal butchery, dry aging & curing meat for months at a time, like our 18 month prosciutto. We also have a passion for utilizing all the best of our local farms, which gives us what we feel is an edge over the rest of the province in delivering something unique to our region and yet so uniquely Prince George at the same time.
Birch & Boar was founded by 5 friends who share a passion for charcuterie. After years of working on our craft we've decided to pursue our dream of selling the best local cured meat made with traditional techniques with bold modern flavours.
William Miller
Introducing WIlliam Miller!
Co-founder Birch & Boar Charcuterie and Provisions
You may recognise William from working the Birch and Boar store at the Prince George Farmer’s Market where he's sharing his love of all things food with the people of Prince George!
Born and raised in Prince George, William graduated from the CNC culinary program before moving to Vancouver to hone his craft. After working in such highly regarded establishments such as the Pan Pacific and Tableau kitchen, William moved back to Prince George to beat to the tune of his own drum. He is a co-founder and the head of product development for Birch & Boar Charcuterie & Provisions.
When not collaborating with Betulla Burning on brunch he can be found tending to his meat curing room, visiting local farms to source out local ingredients, or with his nose in a book on food philosophy and history. William is a true modern day renaissance man.
Brian Quarmby
Introducing Brian Quarmby!
Co-founder Birch & Boar Charcuterie and Provisions
Brian grew up on Vancouver Island and enrolled in cooking school in Vancouver right after graduating high school. After completing the program he moved to Victoria to do his apprenticeship at the Inn at Laurel Point starting as an 3rd cook and eventually moving into the Restaurant Chef position and winning the 2012 CCC Victoria People's Choice Chef of The Year. He would spend the next 5 years in Victoria between the hotel and Choux Choux Charcuterie. His next move was to the Relais Chateaux property Sonora Resort where he met Warren. After the season ended Brian was on the move again to Kelowna, where he was the Chef de Partie at the acclaimed Mission Hill Winery. Brian then continued his trek up BC with a move to Prince George. There he worked as a private chef and another Sonora adventure with Warren before becoming the opening chef at Betulla Burning.
Brian has been heavily involved to the cooking community in Prince George, and runs a scholarship at CNC in his mentor's memory. He was named the Prince George Iron Chef of the Year in 2017, and loves to teach and help the local farming community grow.
Warren Sunstrum
Introducing Warren Sunstrum!
Co-founder Birch & Boar Charcuterie and Provisions
Executive Chef, Betulla Burning Pizzeria
Warren grew up in North Vancouver, where he had the privilege of being surrounded by amazing restaurants and eateries. At the tender age of 15, he started his culinary career. Fast forward 16 years later, and he has experience in prestigious kitchens such as La Quercia, Sonara Resort and Arms Reach Bistro under his belt. Warren moved to Prince George in 2016 to help open Betulla Burning Pizzeria.
What was initially going to be a 6 month visit has turned into a new home - Warren felt the calling of the great north! When not working, he can be found foraging wild foods, hiking, camping, visiting local farms, working on fermenting all things food related, and playing retro Nintendo games.
Garrett Fedorkiw
Introducing Garrett Fedorkiw!
Co-founder Birch & Boar Charcuterie and Provisions
Garrett Fedorkiw was born and raised in Prince George BC. After receiving his bachelors of commerce degree from UNBC and saving a few dollars from tree planting, he put his love and passion of enjoying life into Nancy O’s restaurant with his non sexual life partner, Eoin Foley.
A few years later the duo completed their 2nd project, Betulla Burning Pizzeria.
When Garrett isn’t experiencing the sights, sounds, smells, and experiences from travelling and bringing back his inspirations to the restaurant, you can find him slinging pizzas, talking about cheese, and drinking the odd pint of local craft brew. Garrett also loves jumping over fires at parties, reliving his glory days of having hair, and exercising for the sole purpose of burning enough calories to eat more of brains famous charcuterie.
Garrett is the cheesemonger of Birch and Boar, if you have a special request for a hard to find cheese he’s your man to source it.
Eoin Foley
Introducing Eoin Foley!
Co-founder Birch & Boar Charcuterie and Provisions
Eoin is the Co-Owner/Operator of Nancy O’s and Betulla Burning restaurants in Prince George. He is a graduate from the College of New Caledonia’s entrepreneurship program as well as the University of Northern BC’s Bachelor of Commerce program. After working in Prince George and abroad in the hospitality industry, Eoin opened Nancy O’s in 2009 and Betulla Burning in 2017. He volunteers as a board member with the Downtown Prince George Business Improvement Association and became their Board President in May 2015 and he has been on go2HR’s Board of Directors since 2016.Eoin has received numerous awards during his career including New Entrepreneur of the Year and Top 40 under 40. Nancy O’s Restaurant was recently aTop 10 nominee for Best Employer from Small Business BC.
You can enjoy our products AT some fine local establishments including:
Betulla Burning Pizzeria Napoletana | Nancy O's Restaurant | Crossroads Brewery | Trench Brewery | . Ritual Coffee Bar | Northern Lights Estate Winery Catering orders, wholesale inquiries, or custom menu item requests can be placed by messaging us through the "contact us" area of this website
Please contact us
For wholesale inquiries, custom menu items, or catering . Email birchandboarbutchery@gmail.com or call (250) 960-2292 
Contact
(250) 960-2292
birchandboarbutchery@gmail.com
LOCATION
547 George Street
Prince George B.C. Canada
HOURS
Everyday | Monday-Sunday | 10am - 8pm