Delicious would be an understatement. Sweet, smokey, melt-in-your-mouth luscious Bear and the Flower pork cured in Nov, cold smoked with beech, and slowly aged in the curing room. Spiced in the style of Alto Adige… instagram.com/p/Bx587UKAs39/…

255kg day of salami. This is the most salami we've made in 1 processing day. Hand trimmed, free-range, local, whole animals. Guess how many pieces it ended up making??!! irvings_farm @bearflowerfarm spraggsmeatshop… instagram.com/p/BzjteeOA8hE/…

We started a neat little side project: fish sauce. High salt content means that it can't spoil, letting the natural enzymes in the stomach do their work with all the protein around them. #free #amino #acid #trip instagram.com/p/B0d_L5eAhaM/…

highlandparkcanada Viking Honour 12 year scotch salami! Toasted whole coriander seeds for floral citrus pop. Yes, it's as tasty as it is beautiful. @ Meuwly's instagram.com/p/B2pUaweAiKa/…

First batch of Arrotolata (rolled pancetta) pulled down. Very happy with how this turned out. It took substantially longer to dry, but the wait was worth it. instagram.com/p/B40JlIWAuGH/…

Pâté en croûte hitting the case today! Ham, pomegranate cured turkey liver, rosemary and currants with vin cotto and sherry aspic. instagram.com/p/B6a_r0tgj06/…

We totally missed an opportunity for Y2K2.0 jlo #waitingfortonight

What's in a lot code? Well, it could mean many things including pack size or department, production line ID and time of packing. Our lot codes carry the same trait that many producers choose to use. Julian date. The… instagram.com/p/B66XP00AGIQ/…

Reposted from Social Moi 🇨🇦🏳️‍🌈🏳️‍⚧️🐻‍❄️🍔🤣 Chefs le.caribou and Will Kotowicz of Meuwly's preparing spot prawn and pork tartare for guests at the Long Table Dinner last night Syl. #yeg - #regrann instagram.com/p/B8oqa7sgCY5/…

Whey brined ham hock terrine. Equilibrium brined for a week, fermented 2 days, braised in its whey brine, sorted and pressed. instagram.com/p/B9H7K81g91j/…

50/50 hand diced/3.5mm ground Red Wattle pork from stonepostfarms, fermented with red bell pepper, a little birds eye chili and tangerine peel. 😋😋 instagram.com/p/B-xKJitgXpG/…

2.5 year old Spalla showing it's age with glistening signs of hydrolysis. 😊😊😊 Certified omega-3 pork @bearflowerfarm instagram.com/p/B_5n4WmA2pz/…

We're still working hard to produce some of the most nutrient dense food available. #packing #day #essential #unpasteurized instagram.com/p/CAQdY4UAlpR/…

Just posted a photo instagram.com/p/CIJtsszgcM7/…

Finally getting into this 3.5 year Mangalitsa Prosciutto. Complete with amino acid crystal pockets, cured in the Spanish style with sea salt. Sultry umami and luscious fat. instagram.com/p/CIrQJnjgvAL/…

Many, many Noma closure opinion pieces over the past few weeks, but to be expected with a world-famous restaurant. #yeg chef @Chef_Brochew shares his thoughts on the matter and what Noma's reinvention means to him. eatnorth.com/steve-brochu/o…