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Sturgeon Caviar

Made In New Brunswick

Take home some genuine New Brunswick. New Brunswick’s history is one of resourcefulness. Of making the most of the land, and of using our own ideas, hands, and labour to manufacture the products our people need. Today, that’s as true as ever. New Brunswickers are proud of the products we make, and are even more proud to share them with visitors. So watch for locally-made treasures in your travels, such as art, jewelry, woodwork, pottery, or even soap.
Hector A. Ebute

Hector A. Ebute

What's your name and location? My name is Hector A. Ebute and I am from Moncton. What's your favourite place to visit in the province, and why?
Alain Clavette The Acadian Birder

Alain Clavette

What's your name and location? My name is Alain Clavette and I live in Memramcook. What's your favourite place to visit in the province, and why?
Marc Pelletier

Marc Pelletier

What's your name, location (if you are originally from a different part of the province, please let us know as well!) My name is Marc Pelletier. I'm 39 and I'm originally from Edmundston, but I have now been living in Moncton for 20 years! What's your favourite place to visit in the province, and why?
Acadian fricot

Acadian Chicken Fricot (Fricot au poulet)

Recipe inspired from A Taste of Acadie, by Marielle Cormier-Boudreau and Melvin Gallant This is by far the most popular fricot in Acadia. For important social occasions, such as frolics and corvées, a chicken was killed to make a big fricot. Even today, most Acadian families still make this delicious dish. Serves 6
Poutine à trou

Poutines à trou (Poutines with a Hole)

Recipe from A Taste of Acadie by Marielle Cormier-Boudreau and Melvin Gallant Mainly made in southeastern New Brunswick, where they are sometimes called Poutines routies (Roasted Poutines) because they are baked in the oven. Poutines à trou are considered to be the most delectable of Acadian desserts. Makes 12 poutines. Ingredients Crust