Bacon & Mason opens today from 10:00 a.m. to 4:00 p.m. at 102 Saint-Viateur Ouest in Mile End.
The focus of the deli cum sandwich shop is on pork products made in-house and from local Quebec producers. Partner Berlin Reed, known by some as The Ethical Butcher, comes to Montreal via Portland, Oregon and Brooklyn, where he had various stints as a chef.
Although Bacon & Mason is not connected to Reed's Ethical Butcher projects, this excerpt from his Tumblr page is still worth a look:
Berlin Reed is a food warrior and radical food theorist bent on decolonizing cuisine. Berlin is also the butcher, chef and author behind the The Ethical Butcher, a group of projects centered around responsible meat consumption that ran from March 2009 to December 2011. After training as a butcher in Brooklyn, he was based in Portland, OR for 2 years. He then began a life of continuous travel, bouncing around the continent as a community chef/butcher and learning about local food scenes everywhere. He has poured his experiences as a nomadic ex-vegetarian butcher and renegade chef into a food memoir titled ‘The Ethical Butcher: How Thoughtful Eating Can Change Your World’, out on Soft Skull in Spring 2013. He is a charter member of The Butcher’s Guild and winner of the 2012 Master Case Competition. All the while, his veggie cooking skills never faltered and he’s known to whip up raw, vegan and vegetarian dishes that rival his meaty ones!
And from the shop's Facebook page:
Notre cuisine s'inspire du travail des fermiers et des cycles de la nature. Nos créations culinaires, fabriquées sur place, sont réalisées à partir de porcs entiers du Québec et d'ingrédients frais et saisonniers d'ici.
Profitez de notre menu pour goûter nos moutardes, sauces piquantes et nos autres produits incroyables faits maison. Tous ces produits sont également disponibles sur nos tablettes pour agrémenter vos recettes ou offrir en cadeau.
Notre sélection est en rotation constante et en quantités limitées, afin de toujours vous garantir des produits frais et de qualité. Les ingrédients changeront au gré des saisons et de l'inspiration de notre chef.