Cecina Beef Demo 2026

The Spanish have an immense history of Charcuterie production from the most commonly known pork Chorizo sausage, to the most famous Acorn Fed Pigs that produce the Jamon Belotta, one of the most prized hams in the world. They also have a very rich history of making charcuterie with Beef. We explore that product with some beautiful 63 Acres Beef and two master Charcuterie makers, Blair Lebsack of RGE RD in Edmonton and Cory Pelan of the Whole Beast in Victoria BC.

Cory Pelan – The Whole Beast 

Chef Cory Pelan has over 25 years in the food industry cooking in many celebrated kitchens in Victoria and the lower mainland. It is his passion for traditional curing methods and flavor combinations that is the corner stone of his current business, The Whole Beast Salumeria, and has fueled its success to date. Cory recently became co-owner of The Village Butcher thereby completing the traditional connection between fresh and cured meats between his two businesses and allowing for a true nose to tail concept.

Cory is an outspoken champion of the sustainable food movement with many connections to food security initiatives on Vancouver Island and the lower mainland including Past president, treasurer and board member of The Island Chefs Collaborative https://islandchefscollaborative.ca/ , past board member for Slow Food Vancouver Island https://slowfood.ca/about-slow-food-in-canada/ , and former stewardship team member representing Vancouver Island for Farm Folk City Folk http://www.farmfolkcityfolk.ca/

Blair Lebsack – RGE RD

Driven by a passion for Alberta’s terroir, Chef Blair Lebsack prioritized cultivating relationships with farmers long before the launch of RGE RD (pronounced “Range Road”) in 2013. He was Executive Chef and Food and Beverage Director at the Union Bank Inn before taking a position as a culinary instructor at NAIT, but he could not ignore the call to establish his own restaurant.  Today at RGE RD and The Butchery Chef Blair leads large kitchen and butchery teams and continues to raise awareness of Alberta’s farming community through the restaurant, full-service butcher shop, countless community events and the foundational farm dinners.