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Our Story


I was raised in Montréal Canada and this was my favorite sandwich growing up! It was introduced to Montréal by the Jewish immigrants in the late 1800’s. In the old country their butchers had learned to save their beef without refrigeration. The meat was brine cured for several days with pure salts, sugars and pickling spices to preserve it. When the immigrants came to Canada they observed the native Indians smoking the meats to preserve it. That is when the immigrants added one more step to their original recipe for this wonderful brisket. Since then it has been known in Montréal as Jewish smoked meat. Traditionally served as a sandwich on Jewish rye bread with a touch of mustard. Please Enjoy! -Y.M.