Ontario’s Finest Butcher Competition, hosted by Meat & Poultry Ontario, celebrated its 11th year by honouring the exceptional skills of butchers across the province. Many small farms with poultry and livestock work closely with their local butcher.
This year, the spotlight was on Lou Ferrusi from Fortino’s in Stoney Creek, who emerged victorious in the thrilling contest, held during the Meat Industry Expo and announced at the Meat & Poultry Awards Gala.
The final round of the competition featured Ferrusi, Dylan Miedema from Townsends Butchers, and Sully Hakimi from Halenda’s Meat.
Each competitor was challenged to transform surprise proteins — boneless chuck roll, whole chicken, and boneless pork loin — into creative displays inspired by global cuisines, all within a limited time frame of 45 minutes. The judges evaluated their displays based on craftsmanship, originality, and merchandising appeal.
Ferrusi’s skill, creativity, and experience set him apart. His journey, beginning with a family business and spanning over 40 years in the trade, shone through his work, earning him praise from Guido Alfonsi, VP of Merchandising and Marketing at Fortino’s.
Ferrusi expressed his gratitude to Meat & Poultry Ontario, his fellow competitors, and Fortino’s for their support throughout the competition.
The competition also raised awareness for Ontario’s meat industry and showcased the artistry and dedication behind butchery. As Ontario’s finest butcher, Ferrusi took home a prize package worth over $3000, including a Big Green Egg Kit and other exclusive prizes.