Thanks to all who attended our Charcuterie workshop on November 5th at NAIT! The class started out with an interesting and insightful talk from Jessica Fasosli of “Bear and the Flower Farm,” a free-range farm where we will source a lot of our pork for Meuwly’s. Jessica informed us of a lot of the great farming processes they have put in place, as well as some of the challenges facing outdoor farms in Alberta.
William demonstrated some serious meat-cutting skills as he processed a beautiful side of pork donated by Bear and Flower, turning it into Salami and fresh Chorizo Sausage. Attendants also had the chance to sample a variety of salumi, cured, and smoked meats and preserves that Meuwly’s will be serving up when we open. Thank you to NAIT for providing a Venue, and again to Jessica for joining us and donating the product. Watch for more demo and workshop opportunities when Meuwly’s opens next year.