Julia

Julia is rascally young lady with a serious passion for food. While being a proud foodie, cupcake lover, maple syrup guzzler, bacon connoisseur, and writer, she’s also a proud Canadian and enjoys exploring all that her wonderful home country has to offer. She also loves attending food festivals, music festivals, and other super fun random Canadian happenings, so it’s her mission to keep you up to date on all things in the great north.

[note color=”#000001″] Murray Street 110 Murray Street
Ottawa, Ontario
K1N 5M7
Map Tel: 613.562.7244
murraystreet.ca[/note] [quote style=”1″]The art of salting, curing, and smoking meat,”as Murray Street’s Chef, Steve Mitton, defines charcuterie, is no easy task “It’s a lot of brining of fresh meats or taking whole muscles and being patient with it—either curing it in salts, liquid brines, dry brines, dry cures, slow smoking, long hanging times where you don’t touch the meat even if you’re tempted to feel if it’s firm or not.”