In July, MEUWLY’S, an Edmonton artisan food market selling house-made charcuterie, sausages, and preserves, opened up in the lower level of 10706 124 street.

While the space to the brick and mortar location was under construction, the crew behind MEUWLY’S – Will Kotowicz, Peter Keith and Glendon Tan – introduced their products and built a loyal following of fans through their Secret Meat Club monthly subscription.

I was lucky to get in on the club on more than one occasion – and like those who tasted their product in those boxes, or in local restaurants around Edmonton, I was eager for their doors to open for daily business. (At a MEUWLY’S event hosted at NAIT I probably ate my weight in pate and ham – I couldn’t wait to buy more of their products).

 

View this post on Instagram

 

A post shared by (Secret Meat Club) (@secretmeatclub) on May 29, 2017 at 4:48pm PDT

The trio have been preparing for the doors to open for some time – slowly ageing high-quality cuts of Alberta pork for more than a year. When I popped in earlier in September, the guys had just sliced into a country ham that had been ageing for 16 months. The Bear and The Flower Farm ham was a huge hit; the same is to be expected for the Prosciutto that has been hanging for over a year, and are being rationed for special events.

Will, Peter and Glendon were eager to create an opportunity for urban dwellers to access fresh, local goods. For their pork products, that means always working with fresh, local Alberta Pork. In addition to The Bear and The Flower Farm, MEUWLY’S also sources pasture pork from Spragg’s Meat Shop in southern Alberta, as well as Berkshire pig farmers – Irvings Farm Fresh.

A lunch menu featuring a number of sandwiches – like the mortadella, capocollo, and salami topped sandwich – is helping to introduce customers to ingredients and products that are made and sold in house. Among the assortment of cold-cut deli meats, terrines and pates, along with pickled vegetables, chorizo popcorn and house-made condiments, MEUWLY’s a one-stop shop for the ultimate charcuterie board.

 

View this post on Instagram

 

A post shared by Meuwly’s (@meuwlys) on Sep 23, 2018 at 7:57am PDT

Peter told me they are presently bringing in 5-10 pigs per week, putting 1-2 legs away for slow ageing and curing. In addition to walk-in customers, they produce charcuterie for a growing list of Edmonton eateries including District Cafe, Three Boars, Woodwork, and Clementine.

Pop in for a sandwich or a take-away assortment of their artisanal meats -the quality is a Alberta pork-packed flavour that is unique to the MEUWLY’s brand.