Boucherie Hongroise (1984)

They don’t make sausages like they used to, but at Charcuterie Hongroise on Montreal’s iconic Saint Laurent Boulevard, you can find meats made the old fashioned way. Owner Angelo Perusko uses traditional European techniques to make all his meats, and you can really taste the difference when you take a bite.

“We use very old techniques of processing the meat to make sausages,” says Angelo. “It’s very original and natural. We use the least possible amount of preservatives. Our main preservatives are salt and smoke. It’s natural smoke too — no chemicals. That's why we are in the business. People want food that is as natural as possible, with as little chemicals as possible.”

Charcuterie Hongroise goes through as much as 2000lbs of meat each week to make its famous sausages. They are Angelo’s number one seller, and it’s what keeps people coming back.