Montpak international inc.
Stewing
Prepared from all the boneless and 85% lean cuts of meat from the carcass (except for the shanks and the muscles under 1cm thick). Cartilage, tendons, thick ligaments and fat excess are removed with a...
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Veal, Lamb and Purple Trays
Making veal and lamb everyday meats on the plates of Quebecers is easier said than done. Yet this is the daily challenge of three passionate entrepreneurs—brothers Fabien, Donald, and Alex Fontaine—who certainly don’t lack (delicious) ideas to achieve their goal.
