HOME > Chowhound > Quebec (inc. Montreal) >
Are you making a specialty food? Tell us about it
TELL US

best charcuterie in montreal

s
starkvt Aug 3, 2008 09:14 AM

Any ideas on the best charcuterie in montreal?

  1. PogoPoutine Aug 8, 2008 01:54 PM

    I recommend the homemade porchetta at Boucherie Tranzo on Somerled near Cavendish.

    2 Replies
    1. re: PogoPoutine
      i
      InterFoodie Sep 20, 2008 08:23 AM

      I higly second Boucherie Tranzo on Somerled for their home made Porchetta
      They have a special machine bought in Italy which they use weekly to roast a pig to make their fine porchetta. They also make excellent Italian sausages
      They sell out fast, so call before you go.
      Boucherie Tranzo
      6536, avenue Somerled, Montréal, QC H4V 1S8
      Telephone : 514-488-7907

      1. re: InterFoodie
        GalleyWench Sep 21, 2008 10:32 AM

        Tranzo is also one of the best sources for fresh natural casing if you make your own sausages.

        One size fits all... they only have the casing for what makes italian sausages...

    2. s
      starkvt Aug 5, 2008 04:48 PM

      Thanks for the input, deep fried pig jowls sounds great!

      1. hungryann Aug 4, 2008 07:34 AM

        On a related note, is applewood smoked bacon easily available in Mtl?

        1. s
          starkvt Aug 3, 2008 12:08 PM

          Yep, I'm interested in local fare, hand-crafted artisan products. I raise pigs in Vermont and am interested in the craft.

          4 Replies
          1. re: starkvt
            cherylmtl Aug 3, 2008 12:43 PM

            Queue de Cochon and les Cochons touts Rondes would be the first two that spring to mind when talking about local hand-crafted artisan products (les Cochons touts Rondes more so than Queue de Cochon)

            1. re: starkvt
              e
              emerilcantcook Aug 3, 2008 12:56 PM

              My favorite is Les Cochons Tout Ronds. Their farm is in Iles de la Madeleine, but they also have stands at Jean Talon Market.

              http://www.cochonstoutronds.com/

              1. re: emerilcantcook
                m
                moh Aug 4, 2008 06:35 AM

                I like the products from Les Cochons Tout Ronds, but I don't love them as much as I thought I would. I sometimes find the fat is too forward, it doesn't seem well-integrated into the sausage, and it also sometimes has a bit of a gamey, funky taste. It can be overwhelming at times. I like it, but I wouldn't squam through a whole sausage myself.

                Now talking about squaming through a whole sausage, can we say Felix Mish? Dang, that is one fine kielbassa! He also makes fine Debrizener (spelling wrong here), lovely liverwurst style sausage, and a delightful tongue in jelly sausage. I was cutting up some of the kielbassa to give to a friend, and I started to pop a few pieces in my mouth. Suddenly I realized there was very little left to give to our friend! You can't stop eating them... But you gotta love a lot of garlic! They are also wonderful grilled. And we made a killer lentil and sausage stew with them.

                I also am very fond of the products at Charcuterie Fairmont on St. Laurent. (hungarian). They make a bunch of the sausages and cold cuts themselves. I don't know the names of half of them, I just go in and point. They have some very nice porchetta like product, and very good liverwurst, and some very nice grilling sausages. Great bacon too. And the deep-fried pig jowls! Sinfully delicious. Some day, I will be there when they come out fresh and I may eat myself sick...

                1. re: moh
                  e
                  emerilcantcook Aug 4, 2008 08:04 AM

                  He hee it is funny, the chunks of fat in Les Cochons Tout Ronds saucissons is my favorite part. They are almost crunchy and burst into your mouth. But I agree, they are pretty in your face, very different from more refined products, a say fine Spanish ham. And even if I love them, I cannot imagine going a sausage by myself. Two of us usually finish their small saucisson de menage (I think it is what it is called) in 2-3 meals, we usually slice 5-6 pieces for each person and serve with some salad, a glass of wine and maybe a few pieces of hard cheese. But more than 6 slices, whoaaa, too much pork (and it is rare that I would say no to fat or pork)

                  They also make a really good chorizo, which we prefer to consume grilled.

                  There is another charcuterie, a little bit south of LCTR at Jean Talon, but I haven't registered their name. They advertise nitrate free products. Has anyone tried it?

            2. m
              maisonbistro Aug 3, 2008 11:20 AM

              I think you will need to be a bit more specific. Best, in terms of what? Quantity, Quality, imported goods? local fare??

              Show Hidden Posts