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Food-Processing Sector in Evolution Transformation & Distribution for Northern OntarioPDFPrint
Written by Jocelyn Blais   
Saturday, 28 March 2009 00:00
Guylaine Tremblay has been an entrepreneur in the food-processing sector since 2004. The initial chapter of the adventure was Prune Creek Farm located in Jogues, south of Hearst. Following this, was the addition of a transformation company, Miky's Smoke House. The butcher's shop and transformation plant are currently providing the local population with several products:
  • Cutting and processing of inspected meats: beef, pork, poultry, buffalo....
  • Cutting and processing of wild meats: moose, dear, bear, fish...
  • Preparation of value added products: smoked meat and fish, salami, pepperoni, smoke meat, sausage & jerky, prepared foods...
The business can now count on a distribution network that is constantly expanding.

A new chapter has now arrived in the owners' vision: the construction of an approved abattoir serving northern Ontario. The distance separating farms from existing abattoirs is an important barrier to the profitability and survival of several farms and to the development of future farms. The construction of this small size abattoir has started a few weeks ago, with the approval of the Ministry of Agriculture (OMAFRA), and should be in operation in the fall 2009. This important project will be beneficial to several farmers throughout the great clay belt area and will also contribute to future expansion of the current business. The project will lead to job creation and will offer new opportunities to sub‐contractors and to entrepreneurs willing to develop associated products.

In the last few months, the Prune Creek Farm has added to its herd, the Highland. Like its name indicates, the Highland beef is native of the high lands of Scotland. We only count 3000 in Canada. The main characteristic of the Highland beef, is the low content of fat and of cholesterol. The Highland meat is tender and ideal for haute cuisine. Highland beef are known to have long horns, a thick coat and duvet making the brand ideal for our Northern climate. Our farm is adding this new type of meat that is produced without added hormones and without antibiotic. Our animals are always fed a 100% vegetarian diet.

Recently at an economic forum, the farming / food-processing sector was identified by the community of Hearst as an important avenue in our vision of becoming a self-sufficient community.

The mission of the owners is to:
  • Bring back agriculture in our community in many forms
  • Give the chance to the people of our community to grow, to raise, and to produce their own food.
  • Transform local products and assist in the development of a network for transformation and distribution.
  • Continue to service our customers with the same dedication and pride.

For Information:
miky_smoke_house_logo.pngMiky's Smoke House & Prune Creek Farm
Guylaine Tremblay, owner

30 Hamann Rd.
Hearst (Joques), Ontario P0L 1R0
Phone: 705.362.8590    Toll free: 1.866.748.8590
Cell: 705.372.5347       Fax: 705.362.8433

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www.mikyssmokehouse.ca