Cheesemonger Selection

Smoked pork butt

The Latin word “soccus”, coming from the Gallic word “succos”, means “pig”. Over the years, the word got other meanings, nevertheless, at the beginning, “butt” came from pork (it’s in the shoulder).

Respectful of the tradition, pork butt producer Philippe Desjardins from St.Liguori’s Boucherie au Pignon vert, chose to smoke his old-fashioned style. How? With the oldest known method to man: the smokehouse. In this wood “box”, wet maple wood shavings and meat are placed. Under it is lit a fire, which will never touch the “box”. The heated wood shavings will then liberate a soft smoke, smoke that will slowly penetrate the meat. Thanks to this technique, flavours will be more concentrated, gourmet more enchanted. It is important to know that some producers, in order to save time, will pour liquid smoke on the meat. It is not the case for St.Liguori’s butchery.

St.Liguori’s Pignon vert history Philippe Desjardins’s farm has been, first and foremost, a family business for 15 years. And, on these 300 acres of earth, men and women cultivate corn, oat and soy, cereals that will end in the plate of 125 sows, 800 pigs and 400 piglets. Desjardins says the food given to his animals is high quality: no growth hormones at finishing stage.

Annie Perreault and Philippe Desjardins, two food passionate folks, had the idea of establishing the butchery in 2005. “Boucherie au Pignon vert brings diversity to the farm and allows pork promotion. We offer all pork, beef, veal and lamb cuts possible. We sell onsite-smoked products. We also have a great variety of sausages, “cretons”, pâté de foie, rillettes, etc. All animals come from surrounding farms and are chosen by Philippe, so to make sure the meat is of good quality.”