Smoked Meat Plate

Montreal-style smoked meat sandwiches are built with seedless rye bread and piled with hand-sliced smoked meat about 2 inches high with yellow prepared mustard. The customer can specify the amount of fat in the smoked meat:

  • Lean — The lean and less flavourful end. Relatively healthful but dry
  • Medium and medium fat — The most popular cuts from the middle of the brisket. Occasionally, a sliced mix of lean and fat meats
  • Old-Fashioned — A cut between Medium and Fatty and often cut a bit thicker
  • Fat — From the fat end of the brisket. Fires the fat taste receptors, but may be an acquired taste
  • Speck — Consists solely of the spiced subcutaneous fat from the whole brisket without meat
Jawny Maple

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