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| SALONS 2011 | |||||
| We'll be at the Marché de Val-David every saturday from 9AM to 1PM, from june 4th to october 1st. | |||||
| 27 au 29 october, La Grande Dégustation de Montréal |
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| SALONS 2011 | |||||
| We'll be at the Marché de Val-David every saturday from 9AM to 1PM, from june 4th to october 1st. | |||||
| 27 au 29 october, La Grande Dégustation de Montréal |
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PLEASE NOTE: Actual product labelling in French only.
Though we cannot currently sell our products through retailers outside of Québec,
we can sell* directly to interested customers anywhere in North America.
Please call Amélie: 514-849-7418 *(by the case only, 12 cans per case, mixed cases no problem, 10% off retail price)
OR The following e-stores offer our products on-line in any quantity you like:
Altitude: outdoor specialists | Terroirs Québec: gourmet shop
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The NAKED LUNCH™ SMOKED MEAT
The NAKED LUNCH™ MEALS
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Pasture raised beef grown without antibiotics. |
Fifty years ago, the beef we ate was fed what herbivores should eat: grass. Today, these ruminants are raised mainly on grain and range fed beef is quickly becoming scarce. Our canned Pastured Beef Smoked Meat is made from close to a pound of prime Range Fed Heritage Angus beef brisket. Hand cut from the whole brisket, each piece is seasoned with Montreal-style smoked meat spices and cooked in its own broth inside the sealed can. Once the meat is eaten, the broth is often referred to as "the other half of the fun". Heat the whole can 6 minutes in boiling water and serve on rye bread with yellow mustard, pickles, cherry peppers and fries or salad. This unctuous, fat ladened and salty meat is sure to please the authentic smoked meat lover. Portion Ingredients Cooking method Prepared by |
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This is the authentic pâté chinois Québecois, prepared in the traditional style, offering three layers of no-nonsense comfort food: sautéed venison (minced deer, boar and bison) with onions, a blend of corn and creamed corn, and finally creamy mashed potatoes prepared with butter and duck fat. All three layers come out of the can one on top of the other. This plated meal is the real deal! Tasty, unctuous and without any preservatives. Portion Ingredients Preparation Have you ever tried pâté chinois with mango pickles? It's great... Prepared by |
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Our duck smoked meat has long been our main attraction. This unique and original creation is the fruit of the marriage between Quebec's prized fattened duck breast (magret) and Montreal's renowned smoked meat tradition. Our product contains a whole duck breast that has been cured, spiced and braised in its own juices before being canned. Tender, slow cooked juicy meat that redefines Montreal's emblematic sandwich. Leftover cooking juices make a great gravy if you thicken it up with a bit of cornstarch mixed with some water (try 1 tablespoon cornstarch with 2 tablespoons water). Make a poutine with this gravy and soak up the praise from your guests. Portion Ingredients Cooking method Prepared by |
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This 400ml duck smoked meat is made with the smaller Pekin duck's breast instead of the fattened duck's breast (magret). This unique and original creation is the fruit of the marriage between Brome Lake Duck® breast and Montreal's renowned smoked meat tradition. Our product contains a whole Pekin duck breast that has been cured, spiced and braised in its own juices before being canned. Tender, slow cooked juicy meat that redefines Montreal's emblematic sandwich. Leftover cooking juices make a great gravy if you thicken it up with a bit of cornstarch mixed with some water (try 1 tablespoon cornstarch with 2 tablespoons water). Make a poutine with this gravy and be ready to soak up the praise from your guests. Portion Ingredients Cooking method Prepared by |
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A feast for authentic Asian cuisine enthusiasts, our dTom Kaah is prepared according to strict Thaï tradition.
Packed with exotic flavors and perfumes,we add fresh whole grape tomatoes, shitake mushrooms and logans to the broth just a few minutes before seaming the can, locking in their individual flavours. Add shrimp and vermicelli to make this soup a satisfying meal for one or a great starter for two. Perfect with a glass of buttery chardonnay... Portion Ingredients *Broth: water, maltodextrine, dehydrated vegetables [potatoes, onions, carrots, leeks, green and red peppers, cabbage, celery, tomatoes, beets, garlic], dextrose, potato starch, yeast extract, hydrolized corn proteins, spices, parsley. Cooking method Prepared by |
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Our French style choucroute garnie is oven cooked with generous amounts of St-Ambroise pale ale from McAuslan brewing. Apples and bacon slowly melt over the mixture of sauerkraut, smoked polish saucissons and sausages, while potatoes roast slowly in the cooking juices.
It all comes together as an addictive sweet and sour experience laden with the subtle aromas of caraway seeds and juniper berries. Best enjoyed with St-Ambroise beer mustard and cold McAuslan beer or a crisp white Alsatian wine. Portion Ingredients *Cabbage, water, salt, sulfites, wine Preparation: Prepared by |
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