As much as plant-based creations command the limelight, the world of charcuterie is alive and well in the Prairies. Of course, there are plenty of decades-old butcher shops making their own fresh- and cured-meat products in-house, and more recent local favourites such as Calgary’s Empire Provisions and Edmonton’s Meuwly’s, but there is always room for more creative individuals in this corner of the food service industry.
This kind of in-house job is uncommon, although essential for a hospitality group that operates some of the city’s top restaurants, to maintain the chef-driven edge most are known for. “The chef had an idea to try out a 100-day-aged bacon that I cured in a mix of tamari and mirin. It turned out really well,” Mr. Malik says. “Since fermentation is a huge part of the charcuterie-making process, and past lockdowns allowed me plenty of time to test things out, I have also had success with making things like yellow pea miso, which is now a component of a dish at Bridgette Bar.”
Before he bid adieu to being on the cooking line, he was also well-known for his ability to create dynamic cured meats. Today, he operates a namesake meat business, Welchinski’s, which produces anything from free-range bison pepperoni to mushroom salami .The chef’s venture debuted in 2021 and has seen fast popularity. You can find his products in many shops around town such as Mottola Grocery at the Hargrave St. Market, among others.
Headed west, Jordan Lohneis is highly regarded as one of the best charcuterie makers in Saskatchewan. Originally launched in 2015, The Pig and Pantry in Saskatoon had slow and steady growth until transforming into a full-service butcher shop and deli in the fall of 2019. He had just enough time to get his bearings with the bricks and mortar before the pandemic started presenting hurdles in 2020.