Tourtière can be traced back four centuries. Québécois settlers attended midnight mass on Christmas Eve and celebrated afterwards with réveillon, a late-night feast fit for a king.
Religious service or not, the meat pie tradition is practiced throughout Québec. Everyone has a special family recipe. Tourtière in Montreal is made with ground pork alone. And it's our pick. Water is added to the pork, then cinnamon, nutmeg and cloves.
And finally there are the condiments! Ketchup is always a sentimental go-to. But we suggest you make a selection of our oils and balsamics and have them on hand at the dinner table to test the tried and true and make your Tourtière anew! Does a drizzle of Wild Mushroom Sage, Cranberry Pear, Neapolitan Herb, Roasted Garlic, Black Mission Fig, Blackberry Ginger, Herbes de Provence or Blood Orange tempt you?