About Gour-Mart

Gour-mart is Located at:

#64, 7930 Bowness Road NW
Calgary, Alberta
T3B 0H3

Hours:
Jan – Aug: By Appointment Only
Sep – Dec:
Mon-Fri (8am – Close)
Sat (11am – 5pm)

Please phone for current day closing time.

Phone: (403) 288-4696

The present day Gour-Mart was established in 1961 by Beno Pflantz, which at that time was known as Bowness Sausage, in the corner mall, on 77th Street and Bowness Road N.W. Bowness, Alberta.

With a vision for the future and the wish to carry on the family tradition, The late Fred Capune purchased the Gour-Mart in April of 1968. Fred was born in Berlin, Germany and was the 3rd generation of meat/sausage shopkeepers, trained by his father.

The Gour-Mart name came into existence when Fred’s vision was to focus on the “Gourmet” aspect of the meat cutting/sausage business and the availability in the market.

Fred’s son Darrell was born in May of 1963 and in the family tradition, started working in the family business in the 7th grade. In 1985, Darrell started running operations with his father, and in 1995 Fred retired and Darrell continued the family business.

With Gour-Mart now becoming part of the Community Meats family, the tradition of producing high-quality game meats and sausage continues.

Cuts are brown poly/paper wrapped, labeled, then blast frozen.

Cutting

Animals are charged on the weight brought in. All meat must be boneless when brought in. Please do not age your animal. Especially if you want sausage or jerky. If your animal is too aged, we will only cut it for you.

Game Processing

Cut, Grind, Wrap, Freeze:  99¢ per lb  (Minimum charge per animal is $99.00)

Grind, Wrap, Freeze:  99¢ per lb

Bulk Grind:  59¢ per lb

Patties 4oz & 6oz min. 20lbs per size:  $1.29 per lb

Beef/Pork added for grinding:  $1.99 per lb

Sausage Making

All meat must be clean, lean, no gristle or fat and NOT aged. The fresher the meat, the better.

All our sausage is gluten free, lean, low salt and only have quality ingredients. All spicing is from scratch – not from generic spice mixes. You will taste the difference. All sausage prices are net as finished weight. Pork trim, making, smoking, cooking, drying and boxing are included in the price per lb. Boneless meat is welcome, fresh or frozen.

For every 20 lbs of meat, you receive 32 lbs of sausage back, 25 lbs = 40 lbs and so on.

Please pick your order up as soon as possible, when we phone you – it’s ready.

Jerky

Whole muscle for slicing meat must be fully skinless (Denuded) No fat or gristle – biggest muscles possible. Hip and loins are the best. Minimum order is 10 lbs of raw meat per flavour. Jerky is priced on (wet), sliced weight meat. Drying loss is approximately 55%.

Original, Teriyaki, Pepper
$5.49 per lb

Fresh Sausage

Raw sausage that requires cooking. 4 sausages per lb at 4 in a package. Brown paper wrapped and frozen. Minimum order is 20 lbs per flavour.

FLAVOURS
Original, Maple, Italian (Medium Hot), Bratwurst, Honey/Garlic, Jamaican Jerk (Hot), Chorizo (Hot)$2.29 per lb

Smoked Cooked Sausage

A cured, double smoked cooked sausage that is ready to eat and comes in a variety of sizes / flavours. Shelf life is 1 week in the fridge. They are packed bulk in a box and must be packaged by the customer. The minimum order is 20 lbs per flavour / size.

SIZES AND FLAVOURS
Regular Salami: 75mm diameter casing (approx. 5 lbs each)
Garlic, Summer,Pepperoni, Italian (Medium Hot), Chilli (Hot)
$2.29 per lb

Deluxe Salami: 75mm diameter casing (approx. 5 lbs each)
Reg Cheddar, Hot Cheddar (Hot), Pizza Mozzarella
$2.69 per lb

Large Sticks: 1.5 ” diameter casing (approx. 1 lb each)
Polish-Garlic, Pepperoni, Italian (Medium Hot), Chilli (Hot)
$2.69 per lb

Regular Smokies: 1″ diameter casing (approx. 4 per lb)
Original. Garlic, Pepperoni, Italian (Medium Hot), Chilli (Hot)
$2.99 per lb

Deluxe Smokies: 1″ diameter casing (approx. 4 per lb)
Reg Cheddar, Hot Cheddar (Hot), Pizza Mozzarella
$3.59 per lb

Small Sticks: 1” diameter casing (approx. 4 per lb)
Pepperoni
$3.49 per lb

All Pepperoni is Med to Hot

Dry Sausage

A cured, double smoked, dry sausage. Ready to eat and comes in a variety of sizes / flavours. The meat must be only muscle, have no gristle, membranes or fat. – This is called “denuded” meat or peeled muscles. These muscles can be of any size and should be frozen for 1 month before processing as the sausages are not cooked but dried.

These come vacuum packaged in 8 per pkg. Dry sausage has a very long shelf life in the fridge of about 2 months. The minimum order for dry sausage is 20 lbs per size/flavour.

Dry sausage is only processed in the off-season of January to August

Price per lb is finished weight after drying.

SIZES AND FLAVOURS

Links: 1″ diameter casing approx. 4/lb
Rockworst, Farmer, Farmer Garlic,Pepperoni, Italian (Medium Hot), Chorizo (Hot)
$4.99 per lb

Small Sticks: .5” diameter casing approx. 3/lb
Salami, Pepperoni, Italian (Medium Hot), Chorizo (Hot)
$5.49 per lb

Landjager: 1″ diameter casing squared, approx. 6/lb
Original, Hot (Hot)
$5.99 per lb