Montpak international inc.
Tenderloin (6x1 GF)
Prepared from the short saddle 2 bones, the tenderloin is detached with a knife from the coaxial for his tenderloin tip part and detached with a knife from lombar vetebra for tenderloin tail part, the...
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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.
