I had tourtiere for the first time when I went to meet my husband's family over Christmas in New Brunswick two years ago. I loved it so much I had two slices! Now that we're married,I want to make him tourtiere for Christmas dinner. I wonder if you can comment on any differences you found between Quebecois and Acadian tourtiere recipes (hubby's family is Acadian)? I have read some Acadian recipes calling for summer savory (no idea where to get it or how different it is from regular savory) and crusts made with lard. All help will be appreciated!

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