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Taglio revives the old butchery ways with a 50-year-old Pointe-Saint-Charles smokehouse | The Main

Taglio Revives the Old Butchery Ways with a 50-year-old Pointe-Saint-Charles Smokehouse

Version Anglaise

Honouring old-school techniques with a hands-on approach, Taglio's butchery and Montreal smoked meat keep the city's food heritage alive.

ParJ.P. Karwacki

6 février 2025 · 6 min de lecture

Taglio revives the old butchery ways with a 50-year-old Pointe-Saint-Charles smokehouse

Photography by Phil Tabah / @phlop

The Main est soutenu par ses lecteurs. Les abonnements sont ce qui nous permet de rester indépendants. Cinq dollars par mois — les restaurants, les guides, le bulletin hebdomadaire et que faire chaque week-end. Soutenez-nous aujourd'hui. Soutenez-nous aujourd'hui.

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Taglio Joe Beef 40 Westt

It's always "they don't make it like they used to" or "it was better in the old days."

That's true sometimes, more so when it comes to a recipe. After all, it'll be hard to replace a master once they've closed up shop. While it's not impossible to find young blood to replace a beloved casse-croûte, what happens if Montreal's time-honoured producers of bagels or smoked meat let their craft disappear with them? These can be complicated crafts in a time that wants things yesterday.

It makes someone like Matthew Berry more than a rarity. At the Pointe-Saint-Charles butcher shop Taglio he co-owns with his partner David Malka, he’s bringing back a way of doing things that the city is losing—the kind of butchery that involves patience, precision, and respect for the craft for food that doesn’t rush, cut corners, or compromise.

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Taglio Revives the Old Butchery Ways with a 50-year-old Pointe-Saint-Charles Smokehouse

Version Anglaise

Honouring old-school techniques with a hands-on approach, Taglio's butchery and Montreal smoked meat keep the city's food heritage alive.

ParJ.P. Karwacki

6 février 2025 · 6 min de lecture

Taglio revives the old butchery ways with a 50-year-old Pointe-Saint-Charles smokehouse

Photography by Phil Tabah / @phlop

The Main est soutenu par ses lecteurs. Les abonnements sont ce qui nous permet de rester indépendants. Cinq dollars par mois — les restaurants, les guides, le bulletin hebdomadaire et que faire chaque week-end. Soutenez-nous aujourd'hui. Soutenez-nous aujourd'hui.

Découvrez les lieux mentionnés dans cette histoire

Taglio Joe Beef 40 Westt

It's always "they don't make it like they used to" or "it was better in the old days."

That's true sometimes, more so when it comes to a recipe. After all, it'll be hard to replace a master once they've closed up shop. While it's not impossible to find young blood to replace a beloved casse-croûte, what happens if Montreal's time-honoured producers of bagels or smoked meat let their craft disappear with them? These can be complicated crafts in a time that wants things yesterday.

It makes someone like Matthew Berry more than a rarity. At the Pointe-Saint-Charles butcher shop Taglio he co-owns with his partner David Malka, he’s bringing back a way of doing things that the city is losing—the kind of butchery that involves patience, precision, and respect for the craft for food that doesn’t rush, cut corners, or compromise.

Free account required

Pour ceux qui ont Montréal à cœur

Créez un compte gratuit pour lire cet article et accéder à 3 articles par mois, ainsi qu'à notre Bulletin hebdomadaire.

Indépendant. Local. Soutenu par ses lecteurs.

ou

Déjà membre? Se connecter

Commentaires

Welcome to The Main's comments section!

Share your thoughts and join the conversation. Please be respectful and constructive.

Aucun commentaire pour le moment. Soyez le premier !

Follow on Google