Smoked Brisket Burnt Ends at California Pizza Kitchen

Smokey, savoury beef brisket burnt ends glazed in CPK’s house BBQ sauce, with pickled onions and cilantro.

Croque Madame Bagel @ Chartier

Meuwly’s Smoked Ham, Morinville Colony Fried Egg, Lakeside Cheese Mornay Sauce, and Arugula on a Beb’s Bagel

Fleur Jaune Fromage Blanc Dumplings @ Biera

Fleur Jaune Fromage Blanc Dumplings with Preserved Lemon Whey Sauce and Savoy Cabbage by chef Christine Sandford at Biera

Learn More about Fleur Jaune Cheese

Meuwly’s Dog @ Yarrow

Meuwly’s Free-Range Pork Hotdogs with all the fixings & crinkle fries by chef Ben Staley and Justin Benson at Yarrow

Fleur Jaune Halloumi with Nectarines @ Smokey Bear

Fleur Jaune Halloumi Cheese (made in-house at Meuwly’s) with Nectarines and Chili by chef Riley Aitken at Smokey Bear (photo by @littlemissandrea)

“Frenched Reuben” with Meuwly’s Pastrami @ Chartier

Meuwly’s Grass-Fed Beef Pastrami, Toasted Sourdough, Sauerkraut, Fontina Cheese, Tomato-Brined Pickles, and Smoked May by chef Tamara Solon at Chartier.

https://www.dinechartier.com/

Bespoke Meuwly’s Sausage with Fermented Blackberry Mustard @ Tryst

Bespoke Meuwly’s Sausage with Fermented Blackberry Mustard and a salad of Cabbage, Radish, and Apple with Orange Maple Vinaigrette by chef Zach Eaton at Tryst Wine and Small Plates

https://www.trystexperience.com/

‘Nduja and Fleur Jaune Stracciatella “Toastie”

‘Nduja and Fleur Jaune Stracciatella Cheese “Toastie” by chef Ben Staley at “Bar at Yarrow”

https://restaurantyarrow.com/the-bar

Meat Lovers’ Calzone @ Toast Culture

Calzone with Fennel Sausage and Capicolla and Asiago by chef Josh Wilhelm at Toast Culture

http://toastculture.com/

Roasted Pepper and ‘Nduja Radiatori @ Rural Routes

Fresh Radiatori Pasta with a Sauce of Roasted Red Pepper & Meuwly’s ‘Nduja, by chef Braden Folk at Rural Routes, Leduc

https://www.ruralroutesbrewing.ca/

Ham & Kale Flatbread @ Tryst

Flatbread with Meuwly’s Aged Country Ham and Kale by chef Zach Eaton at Tryst Wine and Small Plates

https://www.trystexperience.com/

Puttanesca with Fennel Sausage @ Pip

Spaghetti Puttanesca with Meuwly’s Fennel Sausage @ Pip

https://www.pipyeg.com/

Andouille Dog @ MEAT

Smoked Andouille Sausage with Kale Kraut and Mustard at MEAT https://www.meatfordinner.com/

Ricotta Gnocchi with ‘Nduja @ Tryst

Ricotta Gnocchi with Meuwly’s ‘Nduja and Sundried Tomato Cream by Chef Zack Eaton @ Tryst Wine & Small Plates (St. Albert)

https://www.trystexperience.com/

Fried Mortadella Burger @ Rural Routes

Beef Smashburger topped with Crispy Fried Mortadella by chef Braden Folk at Rural Routes (Leduc)

https://www.ruralroutesbrewing.ca/

Bison Pølse @ Three Vikings

Footlong Pork and Bison Pølse (Danish-style smoked sausage) with remoulade, sweet pickles, and crispy onions by chef Bri Campbell at Three Vikings

Country Ham @ MEAT

Meuwly’s Aged Country Ham with Tomato Jam and Sourdough Toast by chef Aron Pakan at MEAT

Capicola BLT @ Toast Culture

Meuwly’s Capicola Cotto (spiced dry-cured and roasted pork shoulder) on toast with fresh tomato, avocado, and arugula, by chef Josh Wilhelm at Toast Culture

Smoked Ham “Bahn Moi” @ Partake

Meuwly’s smoked ham with pickled veggies and liver mousse by chef Cyrilles Koppert at Partake

Pepperoni Deep Dish @ Campio

Meuwly’s Pork Pepperoni Pizza by chef Hans Pinto at Campio