PORK SHOP'S CHARCUTERIES
Take a duo of two young ITHQ graduates, extensive experience in food preparation, exceptional culinary inquisitiveness, great concern for quality and ingredient sourcing, the desire to share good times with loved ones, the tasty pleasures of unlikely combinations of spices and flavours, mix thoroughly and: Ta da! That is how Les Charcutiers Pork Shop, cured meat artists, was born.
Established in 2013, this young business has grown quite rapidly. Its dried sausages were recently noticed by executives at Sobey’s and they are now sold in every IGA supermarket in Quebec and in New Brunswick. Pork Shop now benefits from an ever-growing network of fine groceries, bars and restaurants who agreed to sell its meat products and is now crossing the border to reach consumers across Canada and in the United States.
An Innovative Nature
What better way to innovate than reinventing fine cured meats?
We wanted to create unique cured meats with a twist that would stand out, yet keep the basic characteristics of the traditional deli meats we are used to, while keeping the transformation process minimal.
- The origin and the quality of the ingredients—unless otherwise specified, we only use pork shoulders bearing the Animal Care Program certification from a local farm. The meat is then grounded at the shop and, mostly, we never add extra fat to our sausages.
- We use flavours that are rarely mixed with traditional cured meats and we make sure that the flavours of spices and meats are always well-balanced. We are proud to offer products with such a nice ingredient list. Chefs love our products, whether they decide to serve them as is or as part of their own recipes. You can now find Pork Shop products in some of the most prestigious restaurants in Quebec.
- Our packaging is very different from what you are all used to. The traditional deli meat packages are drab and boring, and have been replaced by a colourful coat. A lively and rather poetic description is added to every single package. The practical casing in which the sausages are kept allows the consumer to store and identify the product after opening.
JACK DRIED SAUSAGE
Wild Forest Mushroom and Five Pepper Blend
European mushrooms, white, black, green and pink peppercorns, allspice, thyme, garlic.
SAVERIO DRIED SAUSAGE
Red Wine and the Italian Gardener’s Secret
Red wine, black peppercorns, thyme, marjoram, parsley, rosemary, garlic, chives.
LAWRENCE DRIED SAUSAGE
An Unorthodox Twist to Classic Montreal Steak Spice
Coriander, dill, black peppercorns, chili powder, bay leaves, garlic, onion.
PÉPÉ DRIED SAUSAGE
Fire and Spice from the Mexican Backcountry
Paprika, chili powder, chipotle, cayenne, habanero, garlic and jalapeno.
LEEROY DRIED SAUSAGE
Whiskey and Hickman County BBQ Sauce
Whiskey, paprika, black peppercorns, chili powder, molasses, garlic, smoke flavourings.
Pork, duck fat, Hickson IPA, coriander, garlic.
Pork, duck fat, Chic-Choc rum, currants, garlic.
GRACE MEAT CARTRIDGES
Jamaican style, full bodied.
HENRIETTA MEAT CARTRIDGES
Portuguese style, mild spices.
MARIA MEAT CARTRIDGES
Mexican style, spicy.
Composition of ingredients
Cured meats using Quebec-raised pork bearing the Animal Care Program certification, without any other type of fat (except for the rillettes), dried sausages made with natural pork casings, seasoned with the best quality spices and herbs. Our entire sausage range is gluten and lactose-free. Unless otherwise specified, we only use whole pork shoulders, and all meat is ground at the shop.
GIVE US A CALL TODAY! 514-836-6555