Taglio is both a butcher shop and a revival of Montreal’s disappearing food traditions. Co-owned by Matthew Berry and David Malka, this Pointe-Saint-Charles spot is a deli, smokehouse, and whole-animal butchery that honours old-school techniques in an era of convenience. Here, aged meats are prepped in a labyrinth of chilled rooms before hitting the counter, where porchetta, house-cured charcuterie, and smoked salmon stack up on fresh focaccia.

Their signature smoked meat is a labour-intensive, two-week process using dry rubs, cherry and hickory wood smoke, and a final steam, bringing depth to Montreal’s defining dish. But it’s more than just what’s served—Taglio embodies a hands-on ethos, using every part of the animal for tallow, charcuterie, and even custom raw dog food. With plans for in-house breadmaking on the horizon, it’s a butcher shop built on patience, craft, and respect for food done right.