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Levitts meat products still around

BLM Nov 30, 2006 04:33 AM

Recently I was discussing with RomanW in the 'best place for smoked meat' thread, that Levitts went out of business around 2 years ago. Just tonight, I was looking through a Montreal newspaper from last week, & what did I see, but an ad for Levitts Whole Smoked Turkeys(Holiday Special). So Levitts products are still around? Is Levitts smoked meat(& other meat) still produced? From what I gather, it seems that a company's assets(or just its name) was purchased by another company. The address in the ad is listed as 7070 St-Patrick, LaSalle(was that the location of Levitts, when they had a plant?).

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  1. b
    BadTude RE: BLM Aug 22, 2008 03:05 AM

    Levitt's smoked meat is available from Loblaw's.

    1. porker RE: BLM Aug 23, 2008 01:52 PM

      I pass this location every once in a while when sneaking into the backway of the Angrignon Shopping mall. This facility is practically spanking new (maybe 3 or 4 years - maybe more, can't trust the ole noggin...).
      I'm assuming they moved into these new digs from another locale, but they are definitely around and kicking.
      Whenever we pass, I joke with the missus "should we stop in and buy a pack of hot dogs?"

      1. porker RE: BLM Aug 23, 2008 01:54 PM

        Oh, and more to your question, the Levitts on St. Patrick looks very much like a plant - not at all simply an office or wharehouse - it is a processing plant.

        3 Replies
        1. re: porker
          BLM RE: porker Aug 23, 2008 04:11 PM

          They originally went bankrupt not too long after they opened the spanking new St. Patrick plant. It seems a year or two later, their remaining assets were purchased by multi-national food company of some kind. Don't know the full story.

          1. re: BLM
            zekesgallery RE: BLM Aug 23, 2008 09:22 PM


            I am not certain I would call a company based in Vaughan Ontario a "multi-national food company of some kind,"

            1. re: zekesgallery
              BLM RE: zekesgallery Aug 24, 2008 07:26 AM

              Yes, you are probably correct, without checking too closely about the company.

        2. d
          devilishlyj RE: BLM Aug 23, 2008 04:51 PM

          I assume with the restaurant and their international delivery, there's got to be some sort of manufacturing plant around...

          1 Reply
          1. re: devilishlyj
            porker RE: devilishlyj Aug 24, 2008 12:54 PM

            I must have passed that place within the last 6 months or so and the Levitts name was still there...
            Its also not abandoned as the grounds look well kept and a good number of cars in the lot.

            I'll try to pay more attention next time.

          2. s
            Shattered RE: devils Feb 23, 2009 02:08 AM

            Smoked meat is supposed to be fatty. I can always tell the tourists at Schwartz's (or francophones, same dif for that place) because they order it lean. This is a crime against smoked meat!

            You're right, Dunn's is very lean (even without asking for it that way). I find it incredibly dry. Not to mention bland - most of the pepper and tasty cooked outside meat bits usually get lost as well. But if you like it that way, more power to you. Maybe you also prefer a non-marbled, well done steak.
            Just know that, again, smoked meat should be fatty as h-e-double-hockey-sticks (not opinion, but fact ;)

            4 Replies
            1. re: Shattered
              anachemia RE: Shattered Feb 23, 2009 10:34 AM

              Well put, Shattered! Couldn't agree more.
              I order my smoked meat Medium Juicy at a minimum, sometimes Fat if I'm feeling brave. Would never expect (nor want!) to see it fat-less, even if it came from a grocery store.

              1. re: anachemia
                Shattered RE: anachemia Feb 24, 2009 08:21 AM

                Thanks, I can be an opinionated guy sometimes. I was just picturing him hacking away at this brisket for two hours, like a smoked-meat axe murderer... so wrong.

                With this thread in mind, I looked at what brand of smoked meat they sold at my local Provigo (Parc & Sherbrooke), and low & behold... Levitt!
                Not that I'm gonna try it out; smoked meat is one of of those things I will never skimp on paying a couple bucks more per pound to get the real stuff. Schwartz's might be my favourite food ever.

                Put it this way, whenever I consider all my (growing number of) veggie friends and the many (mostly sensible) arguments they have for eating that way, I think of never again tasting Schwartz's smoked meat and my mom's roast beef and gravy, and think... nah, screw the planet.

              2. re: celfie
                bigfellow RE: celfie Feb 23, 2009 12:19 PM

                I tend to go the medium fat route myself. I really don't care "how it should be". I just know what I like. After all, I'm only trying to impress my taste buds.

                1. re: bigfellow
                  devilishlyj RE: bigfellow Feb 23, 2009 12:22 PM

                  I'm the same, the lean is too dry for me. At Dunn's I find the medium too dry as well. I'm more of a Ruben girl anyway...

              3. r
                rcianci RE: Shattered Feb 24, 2009 04:53 AM

                Have to say that as far as smoked meat is concerned, the spiced fat is the good stuff. That's where the flavor is. I order mine medium fat or even fat. To me, only the "old fashioned" kind of smoke meat counts. I have no love whatsoever for that industrially produced "meat jello" crap.

                2 Replies
                1. re: rcianci
                  finefoodie55 RE: rcianci Feb 24, 2009 12:11 PM

                  If the spiced fat is the good stuff then order your sandwich with "spec" the next time.Back before health concious was an issue spec (spiced fat usually taken away) was a must with smoked meat snobs.Its something that has fallen by the wayside in the last 30 years. I know that The Main (across from Schwartz) still serves Spec when asked.Try it you'll like it.

                  1. re: finefoodie55
                    porker RE: finefoodie55 Feb 26, 2009 06:29 PM

                    I've seen an older gent ramble up to a counter stool at Schwartz' awhile back. I couldn't hear his order, but I was surprised to see what was set before him - a plate smoked meat fat. Not fatty meat, but pure, seasoned, smoked fat.

                    It looked ...
                    Mind you, being a product of modern food culture, I shivered at the thought, but at the same time was intrigued. I couldn't sleep nights.

                    I reported back to Chow and a friendly poster explained that it was 'spec' as you mention.
                    I love the fried pork belly at Fairmont, chicharon at Andes, and the chicken fat drizzled on potatoes at Cocorico.
                    Next time at Schwartz, gimme some spec!

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