JACK comes from the wild. We have no idea if this is his real name, but that’s what everybody calls him. He’s a beefy lumberjack and under quite a sharp personality, hides the soft heart of a wild mushroom picker.

Wild  Forest Mushroom and Five Pepper Blend
European mushrooms, white, black, green and pink peppercorns, allspice, thyme, garlic.


LEEROY is a robust lad from the Southern states. He was brought up under the burning sun, has a rough personality, drinks too much whisky and smells like the sugar and the barbecue smoke arising from the hills of Kentucky.

Whiskey and Hickman County BBQ Sauce
Whiskey, paprika, black peppercorns, chili powder, molasses, garlic, smoke flavourings.


SAVERIO hails from Italy and got here a long time ago with centuries of tradition in his pockets. Strolling in his garden full of fresh herbs, with a glass of red wine in one hand, he remembers Quintodecimo, his hometown.

Red Wine and the Italian Gardener’s Secret
Red wine, black peppercorns, thyme, marjoram, parsley, rosemary, garlic, chives.


PEPE bears the spicy flavours of the bright red peppers of Xalapa, Mexico. He’s got a warm personality, but be careful, as you might be surprised by his sharp side.

Fire and Spice from the Mexican Backcountry
Paprika, chili powder, chipotle, cayenne, habanero, garlic and jalapeno.


LAWRENCE was born here, in Montreal. He grew up on the Main right next to a legendary steakhouse, in a truly cosmopolitan area. He seasons his daily life with a great dose of cockiness.

An Unorthodox Twist to Classic Montreal Steak Spice
Coriander, dill, black peppercorns, chili powder, bay leaves, garlic, onion.


Pork cooked in duck fat for 12 hours, to which we add a good dose of Hickson IPA from Les Deux Frères brewery, coriander seeds and garlic.



Pork cooked in duck fat for 12 hours, to which we add Chic-Choc spiced rum, currants and maple syrup.



The complexity and profound taste of Jamaican Jerk spice blend.



The sun of the coasts of Portugal in spices, developed jointly with the team
of Bar Henrietta, in Montreal.



The freshness of the lemon zest combined with the spiciness of jalapeño pepper.



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.

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.