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Dec 3, 2011 10:14 AM


Slovenia will make your jaws drop for smoked meats, bacons of many types, home made sausages, and the best filet minons anywhere. One day, we were having lunch at La Chronique; an excellent and good value for lunch. (NOTE: The somellier will open any bottle of wine and sell it by the glass from their excellent wine list). I had the filet, and it was the most tender filet I can ever rememer.
"Where did you get it?" answer: "Nearby buttcher shop; SLovenia".

But Slovenia turned out to be much more. There were 4 different styles of bacon, from saltier double smoked (slice it paper thin, and be tempted to eat it raw), to cooked and smoked bacon-all delicious and subtly different. Their sausages are incredible. The array of cold cuts was awesome. We even had them make lamb rib chops once-amazingly good, almost the best I have ever had. Local lamb, with the bone ends skillfully bared for an elegant touch.

I saw them prep their filets once; they do it the old fashioned way removing the gristly wastes and fat before creating a roll, which is skillfully cut each time.

Montreal is a major sausage town with an abundance of sausage makers. This place has about 5 wonderful home made sausages that need to be tried. They offer one of the cheapest lunches in Montreal; you can order their sausages or their smoked beef (a Montreal version of Pastrami, a little less salty) for a few bucks. ONe of the cheapest lunches in town!

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  1. Is this place close to downtown? I am always on the lookout for good butchers with unique products that are in or close to my nabe. Thanks for the info.

    1. Slovenia, the one on Clark or the one on St-Laurent ? or they are the "same" with 2 different locations ?

      2 Replies
      1. re: Maximilien

        Sounds like the one on Clark, if it's near La Chronique.

        1. re: picklebird

          On St. Laurent. I don't know if they are connected.

      2. montreal is not a sausage town ( sounds ridiculous to say ). There are a few decent places with sausages but the options are definitely limited.

        5 Replies
        1. re: BarackHObama

          And why do you keep those decent place to yourself? Share you spots please! lol

          I remeber seeing on tv. A place that makes Portuguese sausages. If I'm right it's on marie-anne street.


          1. re: BarackHObama

            THere's so many great sausage places. There's a place with some 30 saussages in Atwater Market. There's a Hungarian market on St. Laurent street that makes there own.

            1. re: foodlovergeneral

              In addition to the oen's I mentioned already, in St. Laurent, there's one other that I think is named Europa. There's a Jewish style one in the 3000-4000 adress range. Theres also a great one that makes wonderful dried sausage, and a form of prociuto from St. Helen's Island with an outlet at Jean Talon Market. Great sausages. A wide array of restaurants make their own sausage. There's a post on Chowhound that has a few more I lived in NY and SF, and they don't compete with Montreal's sausage variety. There's italian sausages of various types at a store named Milano. THere's a Polish sausage and pastry place in the east Island that makes sausages. There's Queue de Cochon for some suasages. There's a place I have heard about that supposedly makes great Polish sausages in Hochlega called De Rouen, there's a great Butcher shop on Monkland that makes a few sauasages. So the person who thinks my claim sounds silly; have you every traveled outside of Montreal? Even Berlin or Paris may have less variety, I dare say. New York (i lived there for 5.years) doesn't come close. SF doesn't seem to come close.

              1. re: foodlovergeneral

                I'm sure those are all fantastic butcher shops, and so I'd really like to add my two cents for my favorite butcher, Viandal on De L'Eglise. They make their own sausages (the merguez are phenomenal) they are super knowledgeable, and they are hands down the best for superior customer service. So accommodating, so helpful, so lovely to interact with.

                As for the meat, I have never seen better quality. Everything is fresh and beautiful. They run out of things occasionally but that just means that they prize freshness over profitability... they don't keep one of everything sitting on the back shelf of a freezer for ages and ages.

                Another thing I love is that every time I've been in there, there's at least one employee cleaning something somewhere in the shop. It's immaculate. I love it.

                1. re: LaMontrealaise

                  Viandall is lovely.

                  You forgot to mention that Viandal is also the place to buy Korean cuts of meat. The owner's son even learned Korean to better serve the community.

          2. The original comment has been removed
            1. Ima ask this again in this thread, hearkening back to one I posted over a year ago and re: sausages. Has anyone been able to locate a British banger anywhere in Montreal? Just a plain, pork, non-spiced, non-herbed English sausage? I think I'm in the wrong city for them, but am still always on the lookout.

              18 Replies
              1. re: montrealeater

                I think Lawrence might serve their own homemade "bangers" sometimes, perhaps at Brunch on weekends. Try also the Brittany Lyon for Bangers and mash (I believe I saw it on the menu). Incidentally, try them for brunch, and have the most amazing bacon in Montreal; braised chunks of bacon in a sauce of maple.

                1. re: foodlovergeneral

                  I think you might be referring to the Burgandy Lion (not the Brittany Lyon) and myself and other people have reported a marked decrease in the quality of their menu items lately, both for brunch and for dinner. I would not recommend them.

                  1. re: unlaced

                    I think you might be right. I do like the brunches even with that. Particularly, Scotch Eggs, Bacon, Blook sausage (really a local Boudin I think), sausage, good quality breakfasts, oatmeal. But consistancy is a little down.

                    At lunch, i had a few excellent lamb dishes. But I am recent to this restaurant.

                2. re: montrealeater

                  you can get them at Loblaws - they have different fresh sausages like Bangers, Bratwurst, etc.

                  1. re: FortyMan

                    Thanks, FortyMan. I actually tried (and continue to buy the Bratwurst) those Loblaws sausages - there are the closest I've found in Montreal, but the 'British bangers' specifically weren't exactly what I was looking for. Not British banger-y enough. :)

                    Re: the Burgandy Lion - if they have Scotch eggs...oh god...I LOVE scotch eggs. I should really just learn to make them myself, they can't be complicated.

                    1. re: montrealeater

                      There's are good, but I never had them in Scottland or England. I have had British b'fasts in London, however. Burgundy Lion's version is different, but it's a nice acceptable version. The blood pudding (in Britain, it's black pudding) tasted different-it's in fact Boudin. Somehow it wasn't the same. The "white pudding" was replaced by a "banger", and I don't know enough about bangers to comment. The eggs were well cooked, and the bacon was phenomenal, as I said earlier, though not at all British. Braising the bacon in Maple syrup is wonderful. The oatmeal (not part of the breakfast) was exemplary-surprising for oatmeal.

                      1. re: montrealeater

                        When a post starts with something like "Where can I find home made style toast" you invariably get someone saying you should make your own, how easy it is, cheaper, etc etc. Kind of pisses me off as the OP is asking WHERE, not HOW.
                        So with that said, and the fact that you say
                        "I should really just learn to make them myself, they can't be complicated.", have you tried to make bangers yourself? I dunno, something like
                        Maybe you can tweek it to something you're really looking for? Maybe forgo the casing/stuffing (although it makes a nice finished sausage) and go with patties?
                        Just a lame idear...

                        1. re: porker

                          Well, I am under the impression that to make sausages you need a meat grinder and a sausage maker (I think? unless one wants to do the stuffing by hand?). Am I wrong about that? And I'm genuinely asking, not being snitty. I don't have a meat grinder or a sausage stuffer, so sausage making is something I've always kind of thought of as beyond me, or, at the very least, something I would need to invest in equipment for.

                          1. re: montrealeater

                            Thats the thing about sausage making, most people think its beyond them, but its really quite simple.
                            I felt it was beyond me; always in awe at the charcuterie, trying to fathom the mysteries of sausage making, meat curing, and bacon-making.
                            Through unusual circumstances, I became friends with an old Italian guy. He'd tell me stories on how they'd gather to make sausage, soppresetta, air-dried sausage, prosciutto, etc etc.
                            I was soon joining him and his wife in their small basement making sausage. It was like, "this is it? its this simple?". I was amazed at the simplicity.
                            There are few key points like amount of salt per pound of ground meat, but other than that, recipes tend to be basic with lotsa freedom for personal taste (the recipe in the link is pretty basic: grind meat and fat, add a few ingredients, mix, grind, stuff. You like more sage, next time try with more. etc etc).
                            As for investment, $30-$40 will get you a table-top, hand-crank grinder with a stuffing attachment (tube). Less if you pick it up at a garage sale or flea market. Its this very type of grinder that my friend used for 50+ years - thats less than a dollar a year.
                            I'm just sayin...

                            1. re: porker

                              Very nice post. Thanks. Would you mind saying even more? How do you make "air dried" sausage? What kinds of meat? Etc.

                              1. re: foodlovergeneral

                                I don't mind at all, but I'm sure the Chow Police are going to kick my ass for being off-topic.
                                I'll post a recipe/technique on the home cooking board and post a link here.

                                1. re: porker

                                  Ha, Porker. You've had that thing happen. That thing where you learn how to do something very cool/fun/interesting and then want everyone to know how cool/fun/interesting it is. I'm not taking the piss - I love it when this happens, and have had this experience before (as well as being sold on some new activity by the newly converted). I am going to check out your thread. Man, I could impress some people if I could make my own sausages. Also, I had no idea the meat grinder could be so cheap. I had been working under the assumption that that was going to be at least $200 and possibly quite a bit more. Who knew?

                                  And bangers should be super easy to make, I really don't think there's much beyond pork in them, I like them specifically because they're so plain.

                          2. re: montrealeater

                            Burgundy Lion as well as Brit and Chips both offers Scotch Eggs

                            1. re: westaust

                              Apparently, so does Dominion Square Tavern.

                              1. re: cherylmtl

                                WHat else is on their menu. Would you recommend them?

                                1. re: foodlovergeneral

                                  You can view their dinner menu at:

                                  It's on my list of decent places to go to, but it's a very crowded list...and it's not at the top - but it is on there.

                                  1. re: cherylmtl

                                    I wanted to be uppity about an $11 scotch egg but who am I kidding? They're getting my $11. And they're probably getting another $20 for their non-Ploughman's Ploughman's. Definitely going to try this place soon - didn't even know it existed so thanks for the info. :)