The science of salumi

 Empire Provisions co-owners Karen Kho and Dave Sturies, seen in their Calgary store on Dec. 11, began their business as a humble side project in 2016, eventually expanding to a brick-and-mortar location as they continue to provide quality cured meats to a number of local restaurants.  PHOTOS BY TODD KOROL/THE GLOBE AND MAIL

Empire Provisions co-owners Karen Kho and Dave Sturies, seen in their Calgary store on Dec. 11, began their business as a humble side project in 2016, eventually expanding to a brick-and-mortar location as they continue to provide quality cured meats to a number of local restaurants.

PHOTOS BY TODD KOROL/THE GLOBE AND MAIL

Dave Sturies and his partner, Karen Kho, bring artisanal charcuterie to Calgary with Empire Provisions, with a focus on local, ethical ingredients.

For Calgary's Dave Sturies, making meat is something that has always been in his blood. Looking back to his childhood, the scientist-turned-salumist has fond memories of sitting down at the kitchen table and snacking on homemade soppressata that his mother and aunt would make regularly.

Since my childhood snack time consisted of bologna slices and chunks of marble cheese, this makes me fairly jealous.

Mr. Sturies went on to obtain a degree in environmental sciences and start a career in that area. But his family food traditions combined with his European travels kept whispering to him to make a change.

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David Sturies