sausages Archives - Passion for Pork

MEUWLY’S – Home to a new breed of Alberta Pork Artisans

Posted on September 30, 2018 by Sharman

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).

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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.

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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.

MEUWLY’S
10706 124 Street NW
Edmonton, AB T6M 0H1
+1 (587) 786-3560
info@meuwlys.com

Monday10:00 — 6:30
TuesdayClosed
WednesdayClosed
Thursday10:00 — 6:30
Friday10:00 — 6:30
Saturday10:00 — 6:30
Sunday10:00 — 5:00
(Closed statutory holidays)

RGE RD Bread & Meat Off Sales

Posted on December 21, 2017 by Sharman

Still have people to buy for on your Christmas list? Why not give the gift of meat?

Since January 2016, Chef Blair Lebsack and his culinary team at RGE RD in Edmonton have been letting customers take a piece of the restaurant home each month during their Butchery Off-Sales. The multi-day event features a variety of meat delights for sale including Nature’s Green Acres finest Alberta Pork transformed into rillettes, country style terrines, sausages, pate, mortadella and even pork fat (ideal for roasting veggies or making a flaky pastry crust).

Off-sales were always part of the plan when the restaurant first opened. Holding a monthly event gives chef Lebsack and his team an opportunity to get creative with off-cuts and pieces of pork that may not make it on their regular menu. RGE RD receives their whole Nature’s Green Acres black Tamworth and Berkshire hogs just one day after they are slaughtered, giving the kitchen the control to age, cut, and create a variety of dishes that have regular customers stocking up each month.

Rillette, which Lebsack believes is served best at room temperature with a baguette and a glass of wine, was on the original menu when RGE RD first opened. Lebsack isn’t surprised by the popularity of the Butchery items, but he has been surprised by the increase in quantity they make each month.

When they first started his team was making just 10 kg of sausages; today, the RGE RD Butchery often sells out of 60 kg of sausage at their monthly sales events.

Friday, December 22, from 12pm to 6pm is RGE RD‘s final Bread & Meat Off Sale of the year. The last time I stopped in for a RGE RD off sale they were already sold out of several items, so if you want your choice RGE RD Butchery offerings, be sure to get there early or call 780-447-4577 to preorder.

The assortment of meats from the butchery is an ideal hostess gift and perfect for any charcuterie plate, which pairs beautifully with a French baguette or loaf of mountain bread baked in their wood-burning oven.

If you are looking for suggestions, I’m a big fan of RGE RD’s rillette. Pork shoulder cooked confit style, low and slow in stock and fat is hand-pressed in a mortar and pestle until velvety smooth. And if you are lucky – the mortadella!

RGE RD
10643 123 Street
Edmonton, AB T5N 1P2
(780) 447-4577

Local Eats: Brunch at Nineteen Restaurant

Posted on March 26, 2017 by Sharman

Chef Andrew Fung of Nineteen Restaurant recently launched an innovative new brunch menu with everything from elevated morning classics to Asian fusion breakfast bites – and it’s packed with options featuring Alberta pork.

Here are five Alberta pork dishes to try on Chef Andrew Fung‘s new brunch menu at Nineteen Restaurant:

1. Kare Ramen with Pork Belly – $20

Famous for featuring Asian flavours on his lunch and dinner menu, chef Fung doesn’t disappoint on his brunch menu. Those looking for a savoury bite can slurp up the ramen breakfast bowl made with a Nitamago egg, rye noodles, and a sesame green onion salad in a curried coconut cream sauce. And chef Fung doesn’t limit his breakfast pork options to just bacon and sausage, diners can upgrade the bowl with a hearty portion of pork belly.

2. Five Spice Bao Benny – $14

The classic eggs benny takes on an Asian twist at 19 where chef Fung stacks a grilled steamed bao bun with Irvings Farm back bacon, poached eggs, and Béarnaise sauce.

3. AM Charcuterie – $20

Brunch sounds more sophisticated than breakfast, so why not try the morning charcuterie plate? Chef Fung is showcasing a daily selection of cured meats from the Secret Meat Club in Edmonton, served alongside avocado, balsamic marinated peppers, poached eggs, hummus and spicy wonton chips.

4. XIX Big Breakfast – $13

Chef Fung elevates the classic farmer’s breakfast of two eggs with Irvings Farm back bacon, Valbella sausages, and potato hash.

5. Chevre Scamble – $16

Alberta pork is just the accompaniment on the chèvre scramble, but the dish is not to be overlooked. The generous portion of chèvre, which is accompanied by Four Whistle Farm eggs, pecorino and a tomato-bacon jam, is the real star on this elevated breakfast scramble.

Brunch is available at both Nineteen Restaurant locations in Terwillegar in southwest Edmonton as well as St. Albert.

Fraser Valley Sausage Makers

Posted on June 30, 2016July 1, 2016 by Cassandra Anderton

We recently witnessed a magnificent sausage festival at the Fraser Valley Food Show’s sausage making competition. While some opted for turkey and chicken, the pork is really where’s it’s at when it comes to sausages. There was everything from smoked sausage to pepperoni and liver pate. If you are touring around the Fraser Valley be sure to visit these butchers to check out what they’ve got in the butcher display. Based on their sausages, it’s bound to be great!