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Charcuterie Take Out

Snarf | Feb 21, 2009 08:31 PM

I'm liking the trend towards good chefs in the city making their own charcuterie, in addition to some of the local artisans also producing for the retailers. There are some amazing flavours coming out, and now, probably, some of the best pate's Toronto has seen being sold on a retail basis.

But how do us mere mortals find this? Where can we get the fixin's for less than a 20 dollar combo platter? I'll share my own experiences with the hopes that others will add on, and we can share the earth, hopefully not dearth.

Great Pate's. Thuet at his retail locations is producing some of the state of the art pates (okay, I've given up looking for the correct punctuation point on my anglo-pc) with various game meats studded with foie gras. Generally around the 4$ per 100 gram price point, which is well in the market range.
Gilead Cafe offers a number of pates, including some en croute, also generally reasonable.

Cured Meats. Thuet experimented with cutting dried sausage in to fresh bits, finding it was too labour intensive on busy retail occasions. Now, they are offering pre-packaged platters with condiments for $18. Much higher price point for the sum of the parts than the dry sausages whole. Would love to see the whole dried sausages come back onto the market.
Rumours abound that Chris McDonald from Cava will retail his charcutierie. That would be nice. Where and how, don't know. If you're wondering why that might interest you, go to Xococava, and try the truffle infused with chorizo. He understands flavours.
Culinarium on Mt Pleasant carries Mario Pingue's cured meats from Niagara in pre-packaged slices, or some whole sausages.

There are many places that carry the usual products, some of which have a wider selection, such as Salumeria on Yonge. What I think I'm looking for is whether there is a jump off point to justify many of our local artisans hitting the retail market.

Bonus points for the gents at A Taste of Quebec, for many of the fantastic smoked game meats.

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