SaltCraftMeatCo

😯🤤 Looks amazing!

GUANCIALE | Rooted in Italian tradition, this beautiful cured pork jowl is a favourite in our line-up. Rubbed with a blend of salt, pepper, thyme and garlic before dry aging over a period of 2 months. Guanciale is a versatile ingredient, think Bacon, but better 🥇

MORTADELLA | We finely grind Alberta pork and blend with fresh ground nutmeg, coriander and cinnamon – slowly cooked for a period of 3 hours. This is the best ‘Bologna’ in the Beltline 🏆

All aboard! The festive season means parties...and party food. Check out our selection of crowd-pleasing cheese and charcuterie from Dancing Goats Farm, @EmpireYYC @sylvancheese @SaltCraftMeatCo @JamonJoselito @finecheeseco and more! #Yum mailchi.mp/d687baed5fcb/c…

COPPA | Made from the pork neck muscle known for its beautiful marbling throughout, our Coppa is simply seasoned with a blend of salt, pepper, rosemary and garlic. Slowly dry aged over a period of up to 3 months – creating a soft, buttery texture with subtle notes of rosemary 👌

CALABRIAN CHILIS & GARLIC | Using the best chilis imported from the Calabria region in Italy. Crafted with the best Albertan ingredients while using Italian techniques – we have created a spicy salami true to it’s Italian roots that packs a ton of bold flavours 🌶

BLACK PEPPER & WINE | Slowly dry aged to enhance its flavour & texture. We prepare this salami using hand ground, Alberta pork shoulder and leg along with 3 types of black pepper & wine. Expertly crafted for unparalleled quality and taste 👌

ORGANIC FENNEL | Our organic fennel salami or ‘finicchiona,’ is created using organic fennel pollen and seeds along with a blend of house spices. Using only the pork shoulder for a perfect meat-to-fat ratio, we dry age this salami for up to 4 weeks ⏳🇮🇹

Good Morning #yyc! We’re sampling some of our salamis today @BandedPeak_Brew from 2-4pm. Swing by for a pint and taste what we got going on!

SALTCRAFT MEAT CO. | Local craft cured meats made in the heart of the Beltline