Recipes & Cooking Tips

Think Korean BBQ meets a Mexican Taco Truck and you'll wind up with these. Korean spices perfectly complement the well marbeled fat of our Neck Steaks in this taco dish. Don't skimp on the fresh cilantro to garnish this dish, it elevates it to something indescribable. 

It's one of those condiments that gets used in almost everything, but did you know how easy it is to make? If you're concerned about where the eggs are coming from in your mayo (and you should be), bypass the store-bought variety and make it yourself! And if you really want to go the extra mile, add some flavours to it and make aioli, your sandwiches and fries will thank you for it. And so will the chickens.  Ingredients 1 large Pasture Raised Egg Yolk 1 1/2 teaspoons fresh Lemon Juice 1 teaspoon White Wine Vinegar 1/4 teaspoon Dijon mustard...

The salsa in this recipe is really the star of the show. The flavours of summer shine here with sweet corn, earthy tomatoes, the tang of red onions and a bit of heat from the peppers. Any full flavoured sausage will do for this taco, simply grill/fry it up, slice it and cram them into your favourite taco shell with some sour cream, shredded lettuce and this spicy sweet salsa. Try the Cumin, Cilantro Jalapeno Pork Sausage, or the fiery Jalapeno Habanero Bison Sausage, both make for some spicy dinner fare! Ingredients 4 pack Urban Digs Farm Sausages, cooked and...

Our sausages are really tasty, especially when cooked with the care and attention they deserve. Cooking a sausage is no different than cooking a steak, if you rush, you'll be disappointed, but if you take the care and the time, the results will be amazing, and you'll get to fully enjoy the flavour and texture, the way your butcher intended. If you don't have a meat thermometer, get yourself one. In fact, get a few different kinds. It's worth the investment. Once you've got your trusty thermometer, and a sharp knife to cut them with, here are a few ways...

Pork chops, a tender, quick cooking cut of meat that you should be including in your weekly meal plan. They can be super easy to prepare, but they can also be super easy to destroy through over-cooking. We take pride in how tasty our pork is, so we also take pride in the way we prepare it. Here's a nearly fool proof way to cook our pork chops. The brining step is not necessary, but will definitely go a long way to guaranteeing a juicy pork chop, and added flavour, even if it's only for half hour. With or without the brine, I think you'll agree that this way of preparing our pork will leave you satisfied every time.