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Salt and Time- Meuwly’s Locally Made Charcuterie Market Set to Open

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There’s something magical about the transformation that takes place when a simple cut of meat morphs into a complex and flavourful piece of charcuterie with little more than the addition of salt, time, and a few flavourings. Thankfully the meat wizards at Meuwly’s have mastered the craft, and Edmonton finally has it’s long-awaited marketplace for delicious locally made charcuterie.

Nestled inconspicuously in the basement at 10705 124st (the door just to the right of Northern Chicken), Meuwly’s is making no less than 45 different meat products, including

  • Deli meats ( Mortadella, pastrami, honey ham, salami cotto, pork and beef thuringer, summer sausage, Maras pepper salami cotto)
  • Salumi (Juniper salami, ginger salami, landjaeger, coppa, lomo, pancetta, guanciale)
  • Packages meats (hot dogs, European wieners, smokies, dry-cured bacon, bacon jam, garlic ring, pulled pork, pork rillettes, pork liver mousse, beef jerky, pepperoni sticks- mild and hot, pates, terrines, peppered capicola, Texas hot- links, spiced gravlax salmon, smoked cod
  • Fresh sausage (Maple breakfast, herb breakfast, scallion and black vinegar breakfast, andouille, Italian, Toulouse, Hungarian, beef and pork merguez, bratwurst, chorixo, beef cumberland, cuban chorizo, rockworst
  • Pantry staples (stocks- pork and beef, soups- frozen, pickles and pickled vegetables, bbq sauces, seasonings, ketchups, mustards, and salts

Meuwly’s Edmonton

Read more about the guys behind Meuwly’s

The quantity of products at Meuwly’s is impressive and, after trying a number of samples at their media event recenty, I’m even more impressed by the quality. A few local restaurants seem to agree as they have added Meuwly’s products to their menus.

Curing meats, while generally involving simple time-honoured techniques, can really run the gamut of skill demands:

  1. There’s the “relatively hard to screw up” favourites like bacon, corned beef, and duck prosciutto. These require a relatively short curing time and minimal monitoring, but the difference, especially between great corned beef and grocery store deli corned beef is substantial.
  2. Then we move on to the “noticeable difference between amateur and pro” fresh sausages. These require more attention to the processing details like grinding temperatures and proper meat/fat emulsification. When done well, the reward is a springy, juicy sausage. Taking these details lightly leads to sausages that may be pasty, grainy, greasy, or dry.
  3. And finally, the “don’t try this at home” stuff like dry cured sausages and hams, requiring strict monitoring of temperature, humidity, and PH, over long periods of time, to ensure the product is safe for consumption. Few amateurs have the knowledge and capabilities to attempt long dry-cures at home, so the products at Meuwley’s, made with locally sourced meats, is a very welcome addition to the Edmonton market.

Meuwly’s is set to open on July 9th, 2018.  The marketplace will carry all items for retail, as well as offering lunch service. Check them out on twitter, instagram, or on their website for more details and updates.

*UPDATE OPENING DATE HAS BEEN PUSHED BACK A FEW DAYS WHILE THEY AWAIT FINAL PERMITS. CHECK MEUWLY’S FEEDS FOR UPDATES*

Comments

  1. Thank you for this. When I lived on the Southside years ago I’d go to K&K but now I live on the Northside, I must say I have had a hard time finding good pate (even at the Italian Centre) and will be visiting soon. Cheers

    • Thanks for the comment Peggy.

      while I didn’t get the try everything they have to offer, everything I did try was very very good, so I imagine they’re Pate will be fantastic as well. I also buy a lot of things at the Italian Center and love it, so I think this will be a great compliment to that. Different products and more artisanal at Meuwly’s, and it’s so great to now have an option that’s locally made using local beef and pork!

  2. This looks great! I always trust your food recommendations. I find I get overwhelmed when making charcuterie selections and end up buying too many things (if that is even possible) Do you have any tips for making up a more basic charcuterie board, like something for two people watching Netflix (instead of having enough cured meat for 14 people, and then eating it all anyway) I’m thinking like top 3 meats, too 3 cheese combinations?

    • Thank you so much Randi!

      I suffer from the same affliction of overbuying.haha. I’ve been known to buy salamis at the Italian Center and have most of it eaten before I even get home.

      As for building a charcuterie board, I like to choose three different styles if I’m only using three meats. For example, and emulsified sausage like a mortadella is a great choice, paired with one of the dry aged Salamis, and a terrine or rillettes. the pork rillette here was fantastic. Be sure to let it come to room temperature so the fats in its soften and you’ll love it!

      The Forgotten part of the charcuterie board is the pickled veg and condiments. The acidity from the pickle adds quite a lot to balance out the fatty meats. I think often people forget to do that and just focus on the meats.

  3. I am very excited to try their products. Thankfully it is on one of my travel routes, as I often have to visit Waterloo Ford several times a week. And yes, I am certain that some of the tasty bits will never complete the journey home!