A hearty meat pie traditionally served during Christmas and the New Year's Eve, but that can be tasted at all other times of the year. The tourtière, (whose name derives from the now extinct passenger pigeon, Tourte in French, and that was the main ingredient), is realized with the use of ground meat such as veal or beef or pork, and sometimes , can be prepared with the combination of the various types of meat. Originally from Quebec, tourtière has spread across Canada, but is also widespread in the United States border with Canada, especially in Michigan, Maine, Massachusetts, Rhode Island, Vermont, New Hampshire, Connecticut, Minnesota and New York and, of course the recipe may include ingredients variarianti depending on their availability and geographical areas: coastal areas, for example, the filling usually involves the use of fish such as salmon, while in areas further inland, the cake is filled with accordance with pork, beef, rabbit and various other types of game. The tourtières Saguenay-Lac-Saint-Jean and Eastern Quebec involving the use of various meats with potatoes and cut into small cubes, are slow-cooked, and the latter type is called tourtière tourtière du Lac-Saint -Jean or tourtière Sagueneenne to be distinguished by the variety with the ground meat. Still, in Montreal tourtière is prepared with only the finely ground pork and, after browning the meat, addition of water, cinnamon and cloves renodono the dish unique. An addition of tomato sauce or ketchup makes the cake a real delicacy.