Cooked deli glossary

A brief glossary to help you navigate the deli section.

Bacon: This famous deli is made with pork flank (belly). There is also leaner back bacon (loin), also known as Canadian bacon. The pork flank is salted and smoked, giving it its characteristic flavour.

Capicola or capicollo: Capicola is made with the whole pork shoulder. It is dry cured, rubbed with spices and slowly cooked. It is the cooked version of coppa.

Cretons: A deli from Quebec made with chopped pork, fat, and spices. It is simmered and stirred abundantly to give it its unctuous texture. It is called cretonnade when made with poultry or veal.

Pork drippings: Like cretons, pork drippings is eaten spread on a piece of bread. It is made out of cold pork roast drippings.

Kielbasa or kolbasa: Kielbasa means sausage in Poland its country of origin. Many variations exist, the more popular being the one made of chopped pork, garlic, and spices. The filling is encased and smoked.

Mortadella: Of Italian origin, mortadella is a large sausage made of finely chopped pork, fat, and seasonings. The filling is encased and cooked in the oven. You can find mortadella made with pistachios or olives.

Ham: In the deli section, you will find many types of ham. Their quality varies whether it is shaped or not. Shaped hams are made with brine injected pieces of pork that are mixed with water, salt, sodium phosphates, nitrates, and seasoning. The filling is molded and cooked in the oven. Better quality hams are made of brined and cooked pork leg. You can see the muscle fibers in this type of meat. To tell one from the other, take a look at the protein content. It is around 12 to 15% for shaped hams (from all the added water) and approximately 20 to 21% for the other hams.

Mock chicken meatloaf: Mock chicken meatloaf is all kinds of meat but chicken. It is generally made of mechanically separated meat and many other ingredients to create an incredibly soft meatloaf. Most of the time, it contains very little protein and very little meat.

Pancetta: It is the Italian cousin of our bacon. Pancetta is a deli made of salted, seasoned and smoked pork belly. It can be found in any form, but it is mostly rounded. There is also uncooked and unsmoked dried pancetta.

Pastrami: Pastrami is made with beef belly, and it is to New York what smoked meat is to Montreal. The pastrami was brought by the Jewish people when they came to North America. Pastrami is brined and smoked.

Pâté: Pâtés are often called pâté de campagne (country style pâté) and are made of pieces of meat, liver, and seasoning. Terrines are made the same way. They get their name from the mold they were initially cooked in. Pâté de foie (liver pâté) is a creamy mousse made of liver and seasoning. The mix is crushed to give it a soft texture.

Pepperoni: Of American origin, pepperoni is a salami made of pork or beef. It is either dried or cooked. It is the main ingredient of the North American pizza.

Turkey/chicken breast: A brined and slow cooked poultry breast. You can find it smoked or not. Since the whole cut is used, without any mechanically separated meat, it contains more protein and less water.

Porchetta: An Italian delicacy, porchetta is made of seasoned, stuffed and rolled pork belly. It is cooked in an oven and sliced. We usually eat it in a sandwich.

Rillettes: Rillettes are made of different meat confits like pork, rabbit, and duck, with added fat and spices. Its stringy texture comes from slowly cooking the meat in its fat and mixing it to spread its fibers.

Bologna sausage: Commonly known as baloney, its name comes from the city of Bologna in Italy. It is a cooked sausage made of bit and pieces of pork, beef, chicken or turkey. It is made just like mortadella.

Smoked meat: Like pastrami, smoked meat is made of brined and smoked beef belly. It is the symbol of St-Laurent street in Montreal, where the first Jewish immigrants opened their restaurants.

Head cheese: Head cheese is made of pork head. It is slowly cooked with onions, carrots, celery, and seasonings. The meat is then pulled, molded and cooled. Head cheese as a jelly-like texture because of the gelatin in the pork.

Discovery: Lachsschinken

We did not come up with this blog title tripping on our keyboard. We are introducing our new sliced product - our lachsschinken. 

Lachsschinken is a German deli. Its versatility and its flavours made it impossible for us not to share it with you. You might twist your tongue trying to pronounce its name, but you will forget about it once you taste it.

Fabrication

Our lachsschinken is made with Quebec pork loin (of course!) rubbed with salt, sugar, and spices. We let the meat absorb the flavours for seven days. Once the dry cure is done, we rinse the pork loins and cold smoke them for a few hours before they are put in a cellar to dry for two months.

During this aging process, the pork loin develops characteristic smoked salmon flavours, hence the name which means salmon ham in German.

How to enjoy it

Pre-sliced for your convenience, here is how you can enjoy this delicious deli.

  • Replace prosciutto with lachsschinken in your recipes. Many prefer it to prosciutto which contains four times more fat.
  • The traditional German way to enjoy this deli is served like smoked salmon on toasted bread with creamed cheese, onions, and capers. Surprisingly delicious.
  • To keep it simple, serve it on a platter with our signature dried and cooked Pork Shop sausages, along with our rillettes.

You will also score big time if you use lachsschinken next time you play Scrabble.

Our kielbasa sausage, you have to try it!

Maybe you’ve seen our newest addition in your deli section, our cooked kielbasa sausage. You may wonder where it’s got its strange name from. Kielbasa is a sausage from Poland where its name means sausage. If you wonder what kolbasa is, know that it is the French name for this sausage.

We have worked within the traditions of sausage making to bring you this quality product. Its recipe is relatively similar to the original one. We have respected the criteria of the Polish Meat Industry in Warsaw, an association in charge of publishing the quality standards of meat products. Our kielbasa sausage is made from Quebec pork loin, garlic, and spices. We smoke it to give it its excellent taste. Like for all of our products, we work hard to use as little ingredients as possible. You will never find artificial flavours, colouring or filling agents like flour or starch in our kielbasa.

How to enjoy kielbasa?

To enjoy kielbasa, you can serve it sliced on a deli platter. You can also eat it in a sandwich with tangy mustard and pieces of lettuce. If you feel adventurous, here are two recipes to help you discover this delicious sausage; grilled kielbasa tacos, and beer braised cabbage, apple, and kielbasa.

https://www.bonappetit.com/recipe/grilled-kielbasa-tacos
https://www.ricardocuisine.com/hiver/recette.php?c=recettes-economiques&id=5858

Bon appétit!

What you will never find in our deli

Like us, you want to know what you eat, and you like to know which ingredients are in your food. That is why we make sure our deli has the shortest list of ingredient. Here is an overview of what you will never find in our product.

Mechanically separated meat

All our delis are made with Certified Humane pork loin. We know which part of the animal is used and the condition the animal was raised in. We make sure our meat - the main ingredient of our deli - is of the best quality.

Monosodium glutamate (MSG)

MSG is added to enhance food flavours. It creates what we call umami. You will never find this ingredient in our deli as our recipes are naturally delicious. Trying to improve their tastes would be useless.

Flours and starches

You can find flours and/or starches in many cooked sausages like pepperoni and bologna sausage. Sausage makers use them to add weight at minimal cost. Flour and starch hold the water in the sausage while it cooks. They reduce weight lost during the fabrication, but they are not essential to make excellent sausage.

Modified milk substances

Like flours and starches, modified milk substances imprison moisture in the deli and reduce the cost of fabrication. Our philosophy is to use our skills to reach the desired textures and avoid such ingredients.

Colouring

Sometimes, producers add coloring to their sausages to make them more appealing. They do so to hide the fat, which can trick consumers. We do not use unnecessary ingredients because we love our product’s colors. We know you like it too and that you won’t stop eating it.

The best way to choose your deli is to look at the list of ingredients. Any ingredient you don’t recognize is a red flag.

 

Pork Shop's Jack Sandwich | Pork Shop's Deli Meats and Charcuteries

Pork Shop's Jack Sandwich | Pork Shop's Deli Meats and Charcuteries

Sandwich recipe: delicious Pork Shop's Jack salami marinated mushrooms and Mornay sauce. Discover our delicious wild forest mushroom and 5 pepper blend salami. Pork Shop: recipes and deli meats made by the rules of the art!

Pork Shop's Lawrence Sandwich | Pork Shop's Deli Meats and Charcuteries

Pork Shop's Lawrence Sandwich | Pork Shop's Deli Meats and Charcuteries

Sandwich recipe: delicious Pork Shop's Lawrence salami, pickles and coleslaw spread on fresh rye bread. Discover our delicious Montreal Steak Spice Salami, recipes and deli meats made by the rules of the art!

Pork Shop’s list of 21 deli cuts to enjoy

Pork Shop’s list of 21 deli cuts to enjoy

Your Pork Shop expert presents a list of 21 deli meats to discover. Which charcuterie to choose for your platter? Click here to for some inspiration!