5 questions to your butchers for a successful Easter feast!

Boucherie Porcmeilleur Marché Jean-Talon
April 24 2025
Marchés publics de Montréal
Tips and tricks

Easter is all about family gatherings and good food. And when you think of entertaining, you think of going to the market! To help you plan your feast, we spoke to our butchers who shared their tips for choosing the best cuts of meat and cooking stress-free on the day.

1. Which piece of meat is the most popular at Easter?

"At Porcmeilleur, our specialty is Quebec pigs, so the most popular Easter item is certainly ham. We've got something for everyone, and we're selling a ton these days. Ham steak, for example, is a popular choice for a sugar shack-style meal at home."
-Pascal from Boucherie Porcmeilleur

“Smoked ham remains a must-have! We sell a lot of them at this time of year, especially whole hams on the bone, perfect for family entertaining. Leg of lamb is also gaining in popularity, especially for those who want to get off the beaten track.”
-Boucherie Nordest

2. Your best tip for a successful Easter ham?

“Baked at 150 degrees Celsius for 1 1/2 hours with a good maple syrup.”
-Paul from Boucherie & Ferme Saint-Vincent - organic meat

“Reheat it slowly in the oven at a low temperature (around 325°F) and baste it regularly with its marinade or a glaze (maple, mustard, orange juice, etc.). Letting it rest for 15 minutes before slicing will make all the difference.
-Boucherie Nordest

“The key to a successful Easter ham is to cook it slowly and over a long period of time. If you're cooking it for brunch, start the day before in a slow cooker or casserole in a 275°F oven. If you're cooking it for supper, start early in the morning. The secret is really to be patient and give the ham time to cook over a long period. That's exactly what makes it easy and delicious to detach.”
-Pascal from Boucherie Porcmeilleur

 

3. What's your favorite Easter dish?

"Leg of lamb with mint and rosemary
-Paul from Boucherie & Ferme Saint-Vincent - organic meat

“A good, well-roasted leg of lamb, served with potatoes and vegetables. It's tasty, festive and a nice change from traditional ham.”
-Boucherie Nordest

“My favorite Easter meal is when we replicate the cabin at home with ham, bines, crisse ears. Most of all, it's having as many of my family members as possible at my table and everyone eating way too much.”
-Pascal from Boucherie Porcmeilleur

4. A little butcher's secret that few people know?

“Lamb collar is a really excellent stewed piece.”
-Paul from Boucherie & Ferme Saint-Vincent - organic meat

“I have no secrets, I share everything with my customers!
-Pascal from Boucherie Porcmeilleur

“Tender meat is also a question of cutting! Always slice against the grain, especially for cuts like flank steak or onglet. The result: a more tender, flavorful bite.
-Boucherie Nordest

5. What's the mood like just before Easter, at the market and the butcher's shop in particular?

“Easter is a time to come back to life, to see the grass again. Winter is over, the abuses of the holiday season are forgotten, and we can allow ourselves to celebrate and get together again. At the boucherie, we live it a little like Paul Piché's song, spring is here, but it won't last long. We're making the most of it!”
-Pascal of Boucherie Porcmeilleur

“Just before Easter, the atmosphere is vibrant and full of energy! People are excited about entertaining their families and setting their tables for the long weekend. It feels like spring has finally sprung: smiles are all around, the BBQs are coming out again, and it smells like grilling season! At the market and at the butcher's, we're sharing the excitement with our customers.
-Boucherie Nordest

“People are happy to find organic ham and fresh organic grass-fed lamb.”
-Paul from Boucherie & Ferme Saint-Vincent - organic meat

Butchers at Jean-Talon Market:

Butchers at Atwater Market:

Butchers at Maisonneuve Market:

In addition to butchers' shops, a visit to the market is enough to provide you with everything you need for a complete and delicious local menu, thanks to the presence of fishmongers, bakers, cheesemongers and agricultural producers' stalls.