Once upon a time there were two guys by the name of Frédéric Daoust and Tommy Gosselin. Their passion was food. Fate brought the young men together in 2012, when they were both working at the same Montreal restaurant. In 2013, the stars aligned, and our two buddies left their jobs to open a new charcuterie house, the appropriately named Charcutiers Pork Shop.
Our two foodies became self-taught charcuterie artisans, making dry sausages from Quebec pork and many other ingredients from home and abroad. The result is a complete range of products well worth discovering!
The dry sausages - five mouth-watering stories
Charcutiers Pork Shop sausages aren’t just a list of ingredients; they’re a story in their own right. We aim the spotlight on the five savoury tales behind the products.