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Best cold cuts in Montreal

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Gloriaa May 7, 2013 08:15 AM

I am looking for great cold cuts, roast beef, turkey, mortadella, prosciutto. I love the place in the atwater market but i find them quite expensive. I would like to find somewhere where the prices are more competitive. Any ideas?

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  1. k
    kpaxonite RE: Gloriaa May 7, 2013 08:26 AM

    La Vieille Europe is probably a lot cheaper

    1. m
      mtlalex RE: Gloriaa May 7, 2013 08:55 AM

      Good quality-price ratio at Quebec Smoked Meat in the point.

      Their smoked meat is excellent, but they also make eastern-European style hams that are less-processed than supermarket types and are very fresh. Their turkey is also less processed then what you get at the supermarket.

      1 Reply
      1. re: mtlalex
        porker RE: mtlalex May 7, 2013 11:24 AM

        Whenever Quebec Smoked Meat comes up, I always suggest including a visit to Wayne's Deli a block further east on the opposite side of the street. Its kind of nondescript, easy to miss.
        They do some of their own charcuterie (kielbasa and others).

      2. c
        catroast RE: Gloriaa May 7, 2013 09:45 AM

        Boucherie Atlantique on CDN and Queen-Marie

        1. m
          maj54us RE: Gloriaa May 7, 2013 10:49 AM

          just wondering what makes a great cold cult?

          The products made with ? Bad Chemicals free ? antibiotic free ?

          Do healthier cold cuts exist ?

          7 Replies
          1. re: maj54us
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            Gloriaa RE: maj54us May 7, 2013 03:24 PM

            I guess I am looking for a variety of places. I hate supermarket ham, beef etc...with a weird gelatinous loaf texture. I am looking for a butcher that might roast or smoke their own meat and maybe another one that has organic cold cuts, just real meat.Maybe I am confusing cold cuts with cold meat?

            1. re: Gloriaa
              c
              catroast RE: Gloriaa May 7, 2013 04:14 PM

              try atlantique, slovenica, snowdon deli (

              1. re: catroast
                g
                Gloriaa RE: catroast May 7, 2013 04:47 PM

                Thanks! I love atlantique meat market but I do find them expensive. They have the best ham in the city, IMO. Have always wanted to try slovenica...now is a good time. I think someone once talked about a cabbage pie/ fried dough of some sort.

              2. re: Gloriaa
                SnackHappy RE: Gloriaa May 7, 2013 05:40 PM

                Queue de Cochon has a nitrate-free ham, but I'm not certain if it's organic. It is truly nitrite/nitrate free so it doesn't have any celeri extract. You can expect it to go grey and not keep very well.

                Their jambon blanc is also very good and they have other great charcuterie.

                1. re: Gloriaa
                  porker RE: Gloriaa May 7, 2013 08:37 PM

                  Joe at Fairmont Butcher does some very good charcuterie. The cold cuts are a mixed bag of house made and retail - ask them whats what.
                  He's strong on smoked pork products including various sausage, in-house bacon, and a Hungarian version of Lardo. They sell a ton of house made deep fried pork rinds - they're decadent. Also smoked pieces of ready-to-eat pork loin about the size of your fist: crispy skin exterior, nice layer of tasty streaky fat, and a slightly smoked meaty interior along the rib bones.
                  Once in a while he offers a stuffed pork cold cut loaf; he took the shell of a pork roast and stuffed it with a mix of emulsified meat, meat chunks, and chunks of pepper. It looks kinda like this
                  https://encrypted-tbn3.gstatic.com/im...
                  Never seeing it before, I asked Joseph if he always has it. He said no, he only makes it once in a while. Tastes great and quite different.
                  Its a few doors south of La Vielle Europe on St. Laurent so maybe you can try both places on one trip.

                  1. re: porker
                    l
                    Lolaray RE: porker May 8, 2013 03:46 PM

                    Joe makes some product that few people know except by chance.I often ask Joe "what will we do when you die?"The last time I asked this I realized that by then know one will be alive asking for it.
                    So sad.

                    1. re: Lolaray
                      porker RE: Lolaray May 8, 2013 05:43 PM

                      He has quite a repertoire.
                      Besides purchasing his regular retail, I often order specific items like hocks or a pig head or a pork belly or a whole rib roast, etc. He'd ask what I'm doing and we'd trade stories.
                      His business changed quite a bit over the last 50 years; items coming in and out of fashion, demand going up and down, so yeah, he could easily make stuff that he hasn't done in 20 years.
                      I'm not looking forward to his retirement. Whenever in the neighbourhood, I'll stop in even if only to say hi.

              3. j
                JerkPork RE: Gloriaa May 7, 2013 08:06 PM

                You are going to have to pay for the good stuff, anything inexpensive will be factory mass produced chemical laden with a ton of ingredients.

                I'll repeat what others have said and add a few others;

                Queue de Cochon- Culatello, I think $60-80/kg. Bernoise ham is pretty good, I think only in the $20s/kg, you can find it at Fromagerie Hamel. Also try saveurs de Quebec, they have Charlevoix Bio cold cuts and other stuff. Balkani also has a nice garlic salami they make that one I believe is only $15/kg but I don't think they slice it, you have to buy a half or whole. A lot of the Eastern European stores make their own, does it make it any better? Not neccessarily but I'll taked that over the mass produced factory supermaket grub that I avoid at all costs.

                3 Replies
                1. re: JerkPork
                  l
                  Lolaray RE: JerkPork May 8, 2013 03:47 PM

                  Ham is not a cold cut in my world.

                  1. re: Lolaray
                    j
                    JerkPork RE: Lolaray May 8, 2013 05:58 PM

                    Really, what is it then and what is this world you live in? :)

                    1. re: JerkPork
                      l
                      Lolaray RE: JerkPork May 9, 2013 02:30 PM

                      You are right and I'm sorry for being an alien.Once a week we would drive to Montreal and the Main and pick up cold cuts and rye bread from Arena bakery.Ham was always an option not a given in the spread.And do you remember the Arena bakery?

                2. l
                  Lolaray RE: Gloriaa May 8, 2013 03:40 PM

                  The only place left in Montreal is "Slovenia"
                  There once was "Sepps"(where a young Joe worked).
                  Then we were left with "Kansy" higher up St.Lawrence.
                  Then the best was "Alpina" which had a great outlet in Laval.
                  They knew how to put together "Aufsnidt".In the day you didn't have to point at every item."2 lbs aufsnict(sorry about my weak german) got you an array of great "cold cuts"They would always ask if you wanted ham or salami in the mix as they weren't part of the mix.
                  Now all that is left is "Slovenia".
                  Quality?What quality?
                  Cold cuts are not jamon Iberica.
                  You want sliced ham buy sliced ham?

                  4 Replies
                  1. re: Lolaray
                    k
                    kpaxonite RE: Lolaray May 9, 2013 04:09 AM

                    "Cold cuts are not jamon Iberica."

                    ... but jamon iberica IS a type a of cold cut...

                    1. re: kpaxonite
                      porker RE: kpaxonite May 9, 2013 04:47 AM

                      I'm thinking some people may see a "cold cut" as being a processed and/or emulsified tube of meat such as bologna, salami, pepperoni, jellied tongue, chicken loaf, etc etc.
                      Whereas jamon iberica might be considered "above" this as its a full muscle (well, whole leg) and simply cured. The same person might not think of a baked round roast, cooled and sliced thin as "cold cuts" either.

                      I'm just guessing.

                      Perhaps you can look up the definition of "cold cuts" and see if one is the other or not...but definition smefinition - its how a person thinks about things...

                      To me, a cold cut is anything you purchase cold (possibly room temp), sliced thin, and ready to eat, from mock chicken to Belloto Oro...

                      1. re: porker
                        k
                        kpaxonite RE: porker May 9, 2013 06:27 AM

                        The wiki article specifically lists "Jamón: serrano or ibérico." under 'cold cuts' http://en.wikipedia.org/wiki/Cold_cut Not that I live my life according to wikipedia..

                    2. re: Lolaray
                      g
                      Gloriaa RE: Lolaray May 9, 2013 04:26 AM

                      Thank you!

                    3. Ruthie789 RE: Gloriaa May 8, 2013 06:26 PM

                      I think you are looking for artisanal type of cuts. For less expensive you might try to find some Lilydale, they have a turkey sweet mesquite which is reasonably priced. Warwa on Pierrefonds Boulevard might have cold cuts, was told they have a smoked ham.

                      1. l
                        lagatta RE: Gloriaa May 9, 2013 09:44 AM

                        How about Johnny Prosciutto in St-Michel, as recommended by StellasDad in the pancetta thread?

                        http://chowhound.chow.com/topics/740235

                        I'd take a fairly broad view of what charcuterie, cold cuts etc includes. Gloriaa specifically included roast beef, turkey and prosciutto.

                        1. m
                          marblebag RE: Gloriaa May 9, 2013 02:58 PM

                          The fresh meat seller at JTM next to the nut vendor also sells some cold cuts without preservatives. I tasted the roast beef and roast pork.

                          1. ScoobySnacks20 RE: Gloriaa May 10, 2013 05:46 AM

                            Charcuterie Monk

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