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This blend conjures the aromas of Montreal's smoked meat houses and delis. Use this coursely-ground blend of pepper, coriander and garlic on beef roasts and pork loin.
Try it on pork cutlets- simply coat the cutlets in the blend and place in a slow cooker with vegetable or chicken broth. Six hours later, you'll a meal of tender, delicious that tastes like you worked much harder than you did. Serve with rice, potatoes or over toasted whole grain bread.
Ingredients: Sugar, Black Peppercorns, White Pepper, Coriander Seed, Garlic