Tourtière: The Traditional Meat Pie
THE tourtiere is one of Quebec’s most traditional delicacies, with a history dating back to the first French settlers in Canada. Originally, the pie was made with game meats such as wild boar and venison, but over time it began to include more affordable meats such as pork, beef and even poultry. The dish gained popularity during the 19th century, especially among Quebec families as part of their end-of-year celebrations.
Tourtière is a savory pie filled with meat seasoned with a mixture of spices such as cinnamon, cloves and nutmeg, which give it a unique and warming flavor. It is often accompanied by homemade ketchup or fruit sauce, which intensifies its flavor.
This dish is a true symbol of Christmas and New Year’s celebrations in Quebec, and is served at large family gatherings. Over time, tourtière has been adopted by many other regions of Canada, but it remains a cultural icon of Quebec, representing the province’s rich culinary heritage. Today, it is enjoyed both in winter and during festivities, remaining firmly in Canadian gastronomic tradition.
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