Originating in 1957 as a small butcher shop and deli manufacture at the Jean-Talon Market,
Antonio Le Donne Senior started making home-made deli, and once his son Tony joined the family business, he soon became a charcuterie expert like his father before him. They began distributing locally in 1991 as a division of Capitol and eventually grew large enough where, in 1992, Les Charcuteries Papille was born. A handul of key elements guided the business then, and continues till this day.
- A focus on the quality and integrity of all products.
- The use of leaner cuts of meat so that it's clients can be offered the best/healthiest products for their friends and family.
- Innovation and adaptation to current markets and demand.
- A passion and dedication for true deli, in all its forms