Mainly because of the meat pies
“I sell about 1,200 meat pies during the holidays,” relates Stéphane Levac, owner of Levac & Fils butcher shop in Dalhousie, Québec.
The third-generation butcher is reknowned for his 30 flavours of sausages, which are especially popular during barbecue season.
When the weather turns cooler, Mr. Levac sets to preparing chicken pot pies, tourtières, and crétons. “Creton is not head cheese,” he stresses, referring to the jellied meat that is made from a pig’s head.
Creton is actually ground pork seasoned with spices. “When the first snow comes, people start thinking about getting pies for the holidays,” he observes. There is no secret why his products are so hot. “Nobody bakes anything anymore.”
The shop, located at 165 Principale, was founded in 1929 by Mr. Levac’s grandfather, Dominic. Mr. Levac took over the store in 1990.
BUSY AS ELVES: You can get a bargain and help a good cause when you shop at the StVincent-de-Paul Society store in Alexandria. (From left) Thérèse Séguin-Rochon is in charge of the basement boutique, Gérald Cuerrier handles the furniture, and Suzanne Séguin is responsible for the vast clothing department. All proceeds from sales at the Main Street shop, which is run by volunteers, go to the society’s food bank.
MAINLY FOR THE TOURTIÈRES: Stéphane Levac prepares a chicken pot pie, one of the more popular Yuletide treats he makes at his Levac & Fils butcher shop in Dalhousie, Québec.