HOUSTON'S NATURAL MEATS 3232 Burnham St N. Camborne village 905-342-2499 E-MAIL: info@houstonsnaturalmeats.ca Web www.houstonsnaturalmeats.ca Monday CLOSED Tuesday 11:00AM to 5:00PM Wednesday 10:00AM to 5:00PM Thursday 10:00AM to 5:00PM Friday 10:00AM to 5:30PM Saturday 9:00AM to 5:00PM Sunday 11:00AM to 4:30PM NOTE: Friday, September 16th We Will Not Be Open Until 12:30 PM TERMS: Cash, Interac Debit, Visa, Mastercard As previously noted I am on vacation and the store is open without me. But, I suddenly realized Thanksgiving is less than a month away! So, I am taking a short work break to remind you to order your turkey or ham for Thanksgiving. The turkeys are Mennonite raised free run birds - no drugs or hormones. They are so juicy and tender you will be amazed. The hams are Mennonite cured the old way - bone in, skin on, smoked with maple and not tumbled. Since my work break is short I only have time to tell you our turkeys, capons and hams are the absolute best. Order by email, snail mail, telephone or in person - just order in time!!!! We have beef, chicken, duck, pork, lamb, bison and seafood that are excellent in taste and tenderness and have been raised with care by local farmers or Mennonite farmers in Heidelburg without the use of hormones and anti-biotics. The food we sell is the food we eat. If you are new to the area and don't know about our great products check us out on our website www.houstonsnaturalmeats.ca Our mission is to supply local meat that has been raised naturally with out drugs and hormones and by using humane practices. We offer one-stop local natural meat shopping! Save your gas--just shop here! We know where all our food comes from and how it is raised. The food we sell is also the food we eat! And I eat well!! Special order items are our specialty. We receive fresh poultry & pork every Wednesday and beef on Friday AM. Call us Sunday for special orders the following weekend or E-mail me at info@houstonsnaturalmeats.ca Check the web at www.houstonsnaturalmeats.ca and check the Thursday edition of Northumberland Today for my weekly recipe.
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