Smoked Meat

About Dish

Made from a cured and smoked brisket, the smoked meat of Quebec is a cousin of the pastrami found in U.S. delis. It is luxuriously fatty, packed with spice, and so fragile that it demands careful hand-cutting. Most places that serve it offer regular, lean, and extra fatty. Of course, it is best on good rye bread. With mustard, please.

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Smoked Meat
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