Meuwlys on the Menu
You can find Meuwly’s salami, sausages, smoked meats, pickles, and condiments used on the menus of some of Alberta’s top restaurants! Here are just a few ways these talented chefs are showcasing our products. Chefs - want to see your dish featured? tag @meuwlys and hashtag #MeuwlysOntheMenu!
Croque MonSoubise @ Partake
A twist on the classic Croque Monsieur sandwich - Meuwly’s Smoked Ham, Gruyere Cheese, and Soubise (a caramelized onion bechamel sauce) by chef Cyrilles Koppert @ Partake
Hot Chicken Sandwich @ Grey Mare
Fried Chicken with Meuwly’s ‘Nduja and Bread & Butter Pickles by chef David Leeder at Grey Mare Burgers
Banh Mi Bao @ Baijiu
Meuwly’s Mortadella Bao with chicken liver mousse, cucumber, and pickled carrot by chef Alexei Boldireff at Baijiu
Rosemary Fennel Sausage with Waffles @ Toast Culture
Free-range pork Rosemary Fennel Sausage with Waffles and Mustard Sauce by chef Josh Wilhelm at Toast Culture
Fennel Sausage Breakfast Sandwich @ Pip
Our custom-made Italian Fennel Sausage on a Breakfast Sandwich by chef Brad Tebble at Pip
‘Nduja with Tomatoes @ Biera
Meuwly’s ‘Nduja (spicy spreadable salami) with Mans Organics tomatoes and sourdough toast, by chef Christine Sandford at Biera
Smash Burger @ Mercer Tavern
Smash Burger with Meuwly’s Dry-Cured Bacon and Bread & Butter Pickles by chef Nathaniel Hansen at Mercer Tavern
Charcuterie @ Partake
Rotating Charcuterie Board with Meuwly’s Cacciatore Salami and house-made pate & pickles by chef Cyrilles Koppert at Partake Restaurant
Coppa @ Smokey Bear
Meuwly’s Coppa, smoked and preserved berries, grilled onion by Chef Riley Aitken at Smokey Bear
Country Ham @ Biera
Meuwly’s Country Ham (thinly sliced smoked & aged pork leg,) Mans Organics Canteloupe, Crowdie Cheese and Nasturtium Blossom by Chef Christine Sandford at Biera.