The Best Charcuterie Plates in Toronto
The best charcuterie in Toronto isn't just plates of cold cuts and cornichons, but rather an old world craft taken up with great reverence and gusto by a new wave of hog-wild chefs. Luckily for Toronto diners, this translates to an astounding array of cured, smoked and salted delicacies; accompanied by the equally strong and unwaning trend of canning and preserving, we've got ourselves a veritable smorgasbord of good eating.
Here is where to find the best charcuterie in Toronto.
Photo of Workshop by Latitude which isn't on the list but you should try out if in Roncesvalles Village.
Perhaps the OG of Toronto’s charcuterie craze, the meaty menu at this Dundas West restaurant is proof they take the craft seriously. The selection on the board ($19) is always in flux, though some recent features have included beef heart and spruce salami, fermented felino salami, Montreal smoked duck breast and a rustic chicken liver, caper and raisin pate.
This celebrated Spanish restaurant on College St. offers the option to splurge on a la carte orders of house-cured meats like larzo ($11), cured horse ($11), and ascending grades of jamon ($16-$50). For a more wallet-friendly accompaniment (that’ll leave room for all those other things you want eat) sample the impressively piled-high daily assortment ($16).
This upmarket restaurant in the Financial District offers a charcuterie board ($16) composed of a daily assortment of house-cured meats accented by selections from the pantry of preserves. Enjoy a sampling of artisanal goodies like falanghina and truffle salami, venison cacciatore, and presskopf.
The meat-centric menu at this College St. restaurant offers terrine and charcuterie boards in two sizes, small ($13) and large ($25), featuring a range of house-made selections like mortadella, soppresatta or terrines. Accompanied by a colourful array of pickles, mustards and toast, it’s a feast for the eyes as much as the tastebuds.
The charcuterie board ($20) at this Harbord Village spot showcases a rotating array of house-cured meats, terrines and pates, served with complementary seasonal compotes and condiments, crostini and a panko-crusted deep fried egg. Look forward to meaty delights like prosciutto, mortadella, coppa, chicken liver mousse and pig head terrine.
This Ossington spot sources the goods for its charcuterie and cheese boards ($22) from its sister butcher shop, which cures them in-house. Expect the selection to include a spread of cured pork shaved ultra-thin, sausage, salami, county terrine and all the classic accompaniments like mustards, pickles and crostini.
Spacializing in Spanish small plates, this Midtown tapas bar no longer lists a charcuterie board on its menu, though there's still plenty of opportunity to enjoy hand-shaved jamon serrano ($16.50) and iberico ($30) or chicken liver and foie gras mousse ($12). Skip the menu entirely and let the kitchen cook as it likes - maybe some house-made orange fennel salami or breseola will find its way to the table anyway.
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