After a long break – ok, a really long break – from this blog I’m back. I had to step back from it after taking on a full time contract with Black Press for six weeks. And after that wrapped up I was busy with other work including speaking about food carts at the University of Victoria last month.
While I was with Black Press I had the opportunity to interview Cory Pelan and Geoff Pinch, the owners of what could best be described as cured meat heaven, also known as The Whole Beast.
The two make and cure a variety of sausages, bacon and other meats. Cory even gave me a tour of their walk-in fridges that they’d converted to be the perfect spots to hang the meat to be cured.
For more on this story, and warning, it will make your mouth water click here
Victoria Culinary Underground 