The Canadian media seems to take a perverse pride in pointing out how Americans are ignorant of, or at least oblivious to, 캐나다 문화.

A recent video feature in the 지구 & 메일 — “미국의 무지는 몬트리올 훈제 고기로 확장” — is no exception.

In these humorous video interviews, New Yorkers profess both their love of pastrami and their unfamiliarity with Montreal’s most famous deli product.

If you’re new to Canada and haven’t yet encountered Montreal smoked meat, the 지구 & 메일 also provides this comparison: New York pastrami v. 몬트리올 고기를 훈제. Both pastrami and smoked meat are made from beef brisket, but the difference is in the preparation process:

Pastrami is dry-cured, meaning the meat is lathered with sugar and salt until absorbed, then seasoned with spices and smoked. Montreal smoked meat is also dry-cured, 하지만 그때 젖었 (콘드비프 같은) to desalinate it before seasoning and smoking. Montreal smoked meat smokes a bit longer than pastrami, capturing more of the flavouring.

The classic spot for sampling Montreal smoked meat is Schwartz’s Hebrew Delicatessen, which has been serving up smoked meat sandwiches and platters since 1928. It’s at 3895 Boulevard Saint-Laurent just north of downtown Montreal.

Montrealers들은 또한 베이 글을 바르게 자랑, particularly those from 페어 마운트 또는 세인트 - Viateur. The 지구 & 메일 compared Montreal bagels and their New York counterparts 뿐만 아니라, and we wrote about Canadian bagels in this earlier post: Not a vast frozen-bagel wasteland.

Happy eating!

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