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Ark Of Taste

The Canadian Commission

  • Meat
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Tamworth Pig

February 27, 2014 by Bobby Gregoire 2 Comments

The Tamworth pig is a golden-red coloured pig with a long head, prick ears, a straight face and snout and a long, narrow body. It is a very hardy animal, making it especially well matched to adverse climates like that of Canada where they do well even during severe winters. The first Tamworths arrived in […]

Filed Under: Meat Tagged With: Canadian, farm, Pig, pork

Lunenburg Pudding

February 27, 2014 by Bobby Gregoire 7 Comments

Lunenburg Pudding from Nova Scotia is a pre-cooked sausage and, despite its name, is not a sweet but a savoury food. The original meaning of the word “pudding” in English was “sausage”, and this one is made from a combination of pork (“every part of the pig except the squeal”) and beef, with onions and […]

Filed Under: Meat Tagged With: Canadian, Food, Meat, Sausage

Great Plains Bison

February 27, 2014 by Bobby Gregoire Leave a Comment

The Great Plains bison is the largest terrestrial mammal in North America, and one of the largest wild cattle in the world. While the bison is no longer an endangered animal, the flavor profile of the original wild, range-fed bison is harder to find, as native grasses and fescues are replaced with cultivated commercial forage […]

Filed Under: Meat Tagged With: Bison, Plain, Prairies, Wild

Canadienne Cow

February 27, 2014 by Bobby Gregoire Leave a Comment

  The Canadienne is the only breed of dairy cow native to North America, developed in French Canada during the 16th to 17th century from breeds imported from Normandy and Brittany. It was bred for hardiness in the rugged Canadian climate, becoming so well adapted that it did not require expensive imported feed or intensive […]

Filed Under: Meat

Chantecler Chicken

February 27, 2014 by Bobby Gregoire 2 Comments

The Chantecler chicken is one of only two native Canadian chicken breeds. A composite breed derived from Dark Cornish, White Leghorn, Rhode Island Red, White Wyandotte, Columbian Wyandotte and White Plymouth Rock, Brother Wilfred Chantelain developed the Chantecler in the early 20th century at the Abbey of Notre-Dame du Lac in Oka, Quebec. Realizing there […]

Filed Under: Meat

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