The Journal
Ancestral nutrition, nose-to-tail eating, and the science behind what we make.
Homemade Graisse de Rôti (Quebec Pork Roast Drippings Spread)
Old-Fashioned Quebec Sugar Pie (Tarte au sucre) with Lard Pastry
Homemade Liver Pâté (Pâté de foie maison)
Smooth beef or calf liver pâté with onion, butter and a splash of brandy, the old Quebec way.
High-Protein Pancakes with Egg White Protein
Fluffy pancakes with 30 g of protein per serving, made with egg white protein powder instead of a scoop of whey.
All-Lard Pie Pastry (Pâte à tarte au saindoux)
The flakiest pastry there is: flour, salt, cold lard and ice water. Works for tourtière, fruit pies and pâtés.
Tourtière du Lac-Saint-Jean (Deep-Dish Meat Pie)
The Saguenay classic: cubed pork, beef and game with potatoes, slow-baked for hours under a lard crust.
Homemade Pemmican with Grass-Fed Beef Tallow
The original trail food: dried lean beef pounded fine and bound with rendered tallow.
Slow-Simmered Beef Bone Broth
A gelatin-rich beef bone broth, roasted first for depth and simmered 12 to 24 hours.
Homemade Fruit Gummies with Grass-Fed Gelatin
Three ingredients, ten minutes: real fruit juice gummies set with pure bovine gelatin.
Calf or Beef Liver with Onions, the Classic Way
Tender liver, caramelized onions, a splash of vinegar: the five-minute classic that converts liver skeptics.
Old-Fashioned Baked Beans with Lard (Fèves au lard)
Quebec's slow-baked beans with onion, maple syrup and pork fat, cooked low all day.
Homemade Cretons (Quebec Pork Spread)
The breakfast spread of Quebec: slow-cooked pork, onion and spices, set with its own fat.
Traditional Quebec Tourtière with Lard Pastry
The classic Quebec meat pie, with a flaky all-lard crust the way grandmothers made it.
