FAQ

Products

What does "cold smoking" mean?

Cold smoking" is a technique for preserving food, especially meat and fish, by exposing them to cold smoke (usually between 20 and 30°C) produced by the slow combustion of wood. This method preserves the texture and moisture of the food while giving it a characteristic smoked flavor.

Why do our salmon come from New Brunswick and not Quebec?

Simply because we don't have salmon farms here. New Brunswick is the closest place to us to find organic salmon, allowing for less transportation and higher quality.

Are the products organic?

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Are your products fresh or frozen?

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Preparation and conservation

How is the meat prepared?

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What are the conservation methods at home?

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How soon should I cook my meat?

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Can I prepare meat in a pan if I don't have a barbecue?

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Delivery

In what form is the meat delivered?

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What is Sam Turp Barbecue's delivery radius?

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Can I choose a specific delivery date? What happens if I need to change my order or delivery date?

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What are the delivery days for Sam Turp Barbecue?

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Can I place an order for same day delivery?

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Can I pick up my order?

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