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Steam finishing
Smoked meat (viande Fumée) [stylesheet-group="0"]{} body{margin:0Montreal Smoked Meat Vacuum packed sliced 170g Traditional Montreal smoked meat prepared according to the traditional method: 3 full days of homemade liquid brine (salt, whole spices, pink nitrite) mustard and spice crust (paprika, coriander, crushed pepper, garlic) Slow and intense smoking Steam finishing, as tradition dictates Result: a pinkish slice, a melting texture, a clean and balanced flavor of mild smoke, and a silky fat that melts in the
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