By Matthew Yglesias
David Sax has an interesting item in New York Magazine about a Montreal-style cured Jewish deli meat now being brought to Brooklyn. It’s described as “more aggressively peppery than pastrami, and a little hotter thanks to the paprika in the dry rub.” Frustratingly, however, Sax doesn’t actually say what it’s called.
So I went to the website of Montreal’s premier Jewish culinary establishment, Schwartz’s Deli (aka Chez Schwartz Charcuterie Hebraic as per Loi 101) to see what I could see. Well, according to the menu the smoked meat in question is called “smoked meat” with no more elaborate nomenclature on offer. Wikipedia confirms that throughout Montreal the city’s distinctive brand of smoked meat is known simply as “smoked meat.”
This convention would seem to make it difficult to have any kind of reasonable conversation about how the flavor of smoked meat compares to the flavor of, well, other kinds of smoked meat products. But I guess it works well for Canadians.