Why Montreal Smoked Meat deserves more attention

Montreal Smoked Meat rarely gets the international recognition it deserves. The sweet and savoury from maple complexity is genuine, not simple, and the technique involved in using peameal bacon correctly takes real skill.

poutine emerged from Quebec rural diners in the 1950s and became Canada's most internationally recognised dish. I encountered it first in a prairie farm breakfast and that context helped me understand it properly. Nanaimo bar dessert is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Montreal Smoked Meat is the dish to start with.