100 Years of Great Food

In 1917, James Fletcher and his wife, Julie, started a small meat market in front of their house in South Vancouver, British Columbia. The community loved the shop, and by 1922, they had to expand to a larger storefront to meet the demands of their customers for more Fletcher's butcher cut meats.

With sales going well, they enlisted their son, Jack, to run the business, expanding the brand through wholesale markets and becoming the most recognized name in Vancouver and Victoria Island. In addition to the butcher cut meats, they expanded the Fletcher’s line to include fully cooked and smoked items. Customers raved about the new addition and they became a staple in homes throughout the area.

From the beginning, the most popular item in the Fletcher’s line was the original Dry Cured Bacon. Thanks to the lean Canadian pork bellies and Fletcher’s Family Recipe, combined with the family’s unique curing process, it was unmatched in the market — though many tried to imitate the flavor and texture.

The secret is in the proprietary seasoning blend, hand rubbed with no added water, allowing the bacon to cure in its own natural juices. Fletcher’s then smoked the meat over natural wood chips, providing an unbeatable flavor.

In the early 1980s, Fletcher’s expanded production into the U.S., opening a facility in Washington State. Through the '80s and '90s, business continued to grow, and by the early 2000s the Fletcher’s brand had become a household name in the Northwest and along parts of the West Coast. Today, our bacon, ham, fresh sausage, and smoked sausage products are a Northwest favorite, available in grocery stores and restaurants across the region.

With 100 years of experience making our great products, we still take as much pride and care in crafting delicious meats as we did back in the early years and we’re proud to offer the best butcher cut quality value in the market.