About Us | Chalker's Salt Meat | Newfoundland and Labrador

1970 an entrepreneur named Stanley Lewis Bursey noticed a market in Newfoundland and Labrador for local fish and meat products of a higher quality.
Acquiring a local name, Chalkers, Stanley went on to construct a state of the art 22,000 sqft processing facility (still certified by the Canadian Food Inspection Agency (CFIA ).
In the late 70’s Stanley relinquished control to his son, Stanley James (Jim) Bursey. Jim ran Blue Buoy Foods over the next 3+ decades with the assistance of many valued employees, Including his son, Stanley’s grandson, Ken. Ken took over the family business in 2012.
In the early 90’s as time passed and our manufacturing facilities expanded, the fish stocks in Eastern Canada had depleted to a point where a Moratorium was put in place.
Management, with the increased cost to import fish, decided to eliminate the fish items from their product list and focus on, and expand, their cured meat products.
In 2012 Blue Buoy Foods also received SQF Certification from the GFSI, Global Food Safety Initiative.

Still a family run business, by Stanley’s grandson, Ken Bursey the 3rd generation to carry on the Blue Buoy tradition of creating quality products under the Chalkers Brand.
Chalkers has become a brand that is recognized across Canada and in synonymous with great taste and quality.
Each of our production plant employees have been with company over 40 years, a testament to product commitment established over the last 45 years.
Chalker’s Meat products are created using our unique production process that uses only Non Chlorinated water.
With production and quality control staff having over 400 years of combined experience, Blue Buoy Foods is ready to make Chalker’s Brand Cured Meat Products a household name, worldwide.
In 2020, we are proudly celebrating 50 years in business and would like to thank our customers for their ongoing business.