Smoked Meat Platter
A platter of their famous smoked meat, often served with rye bread, pickles, and mustard.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Schwartz's Montreal Hebrew Delicatessen (Schwartz's Charcuterie Hébraïque de Montréal)
Montreal smoked meat's origins are traced to Eastern European Jewish immigrants who arrived in Montreal in the late 19th and early 20th centuries. They adapted techniques for preserving meat, drawing from Romanian pastrami and other traditions, to create a uniquely Canadian dish. These immigrants often started delicatessens, providing sustenance and a cultural hub for the community.
Smoked meat is more than just a food; it's a cultural icon in Montreal and a symbol of the city's culinary heritage. It represents the immigrant experience and the fusion of traditions that shaped Montreal's identity.
Delicatessen Culture
Smoked meat is intrinsically linked to the deli culture of Montreal. Delis are not just places to eat; they are social gathering spots, often family-owned businesses passed down through generations, preserving traditional recipes and techniques.
Montreal Landmark
Places like Schwartz's Deli have become iconic landmarks, attracting tourists and locals alike. These establishments are not just restaurants; they are historical institutions that contribute to the city's unique character.
Cultural Fusion
The dish itself represents a fusion of cultures. The Eastern European preservation techniques combined with local ingredients and tastes created something distinctly Canadian.
The Smoked Meat Platter is a symphony of savory, smoky, and slightly spicy flavors, complemented by the tangy bite of pickles and the sharp kick of mustard.
The primary flavor component comes from the smoked meat itself. This beef brisket is cured in a brine containing various spices, including coriander, black pepper, garlic, and mustard seeds. After curing, the brisket is smoked, traditionally over wood (though modern methods can vary), imparting a deep smoky flavor. The rye bread provides a contrasting earthy, slightly sour taste. Pickles offer a refreshing acidity and crunch, while yellow mustard adds a pungent zest that cuts through the richness of the meat.
Order the 'Medium'
When ordering, ask for 'medium' smoked meat. This refers to the fat content; 'medium' provides the perfect balance of flavor and moisture. 'Lean' can be too dry, while 'fatty' might be overwhelming.
Stack it High
Properly made smoked meat is sliced against the grain and served in generous portions. Don't be afraid to stack the meat high on the rye bread. The height of the stack is part of the experience.
Mustard Matters
While yellow mustard is traditional, experiment with different mustards to find your preference. Some people enjoy a spicier Dijon mustard, while others prefer a grainy mustard for added texture.
Fresh Rye is Key
The rye bread should be fresh and ideally, lightly seeded. The bread's texture and flavor complement the smoked meat, so quality is important.
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