Montreal – Au Pied de Cochon – Part 2
Au Pied de Cochon
536 Duluth Est
Montréal (Québec) H2L 1A9
Tel: 514-281-1114
If you didn’t read the First Part of this series, please do! You’ll want to know more about the “Duck in a Can!”
Montreal Au Pied de Cochon
My buddies on this trip were not so bold as to try the artery clogging food I had braved. They went for other items on the menu that looked good but nearly as life threatening. This next dish was not as fatty but almost as tasty as the Duck in a Can was, but you won’t need a triple bypass after eating it!
Montreal Au Pied de Cochon PDC's Melting Pot $19.00
Plenty more after the jump!
PDC’s (Pied de Cochon) Melting pot is almost exactly what it sounds like. It is a pot consisting of Pork, Boudin Noir (A dark blood sausage, pork blood in this case), a regular sausage and potatoes underneath. It is a wonderful winter dish thats made of meats and potato. It doesn’t quite scream of fat but the Boudin or Blood Sausage might just make you want to if you’re not adventurous.
Montreal Au Pied de Cochon PDC's Melting Pot $19.00
The regular sausage was just that, a nice tasty sausage, good but not over the top. The chips of potato underneath the meats were very soft and went great with the meats. The chunk of Pork had a bit of fat and that made it fantastic. It had a tenderness that was easy to cut through and moist to chew on. For those that never had blood in any solid form, e.g. Pig’s Blood, you might want to feel adventurous before trying the Blood Sausage (Boudin). I have to say it was delicious and my mates agreed. Even though it was a sausage, it was light and fluffy, not heavy or firm. It broke apart easily and the fluffiness made it a delight to eat. We basically shared this main dish between the four of us.
Montreal Au Pied de Cochon PDC's Melting Pot Boudin (Blood Sausage)
Montreal Au Pied de Cochon Duck in a Can
This was a shot of my plate right before the button on my pants popped off. I had managed to finish all of the actual Duck with the fat and the Foie Gras (Duck or Goose Liver). I polished off the delicious Blood Sausage (Boudin) and the rest of the Pork, both of which was apart of the PDC’s (Pied de Cochon) Melting Pot Dish. That was it for me. I could not finish the rest of the vegetables, bread and scraps of meat on my plate. It was all a jumbled mess I had created for myself. Considering I had bread while waiting, trying out my friend’s dishes, and having much of the Melting Pot dish, I thought I did fairly well with finishing off as much of the Duck in a Can as I could.
Next post will be about the appetizer Cod Fish Fritters, main dish Venison Champvallon (Deer Stew) and the amazing Foie Gras Poutine (Duck/Goose Liver over Fries with Gravy and Cheese Curd)! Doesn’t that all sound amazing?!
Update: Read Part 3 Here!
Comments
4 Responses to “Montreal – Au Pied de Cochon – Part 2”
Leave a Reply
looks like really richh food
yum
how much are these dishes?
It was about Canadian $20-25 a dish, appetizers being around C$5-10 and the most expensive dish was the Duck in a Can being about C$36. The conversion is around $1 to 80c Canadian. Its still pretty expensive but its worth trying. I’ll have to update everything with prices soon.
wow. the boudin thing freaked me out, pretty adventurous of you!
but ur descriptions and posts are so interesting!!
looking forward to the coming posts!