Hey, Full information is available here: http://www.inspection.gc.ca/food/information-for-consumers/travellers/what-can-i-bring-into-canada-/eng/1389648337546/1389648516990
An excerpt from the meat section: > A maximum of 20 kg of commercially prepared, sterile, shelf-stable > (i.e. safe at room temperature) meat in sealed, impermeable packaging > may be imported per person. Fresh meat is not permitted. If the meat > is of bovine, ovine, or caprine origin (beef, lamb/mutton, or goat) > it may only be imported from countries of negligible risk for Bovine > Spongiform Encephalopathy (mad cow disease). -- Abdelhakim Qbaich (abdelq) On Fri, 28 Jul 2017 20:55:18 -0300 Dererk <[email protected]> wrote: > Hiya! > > We were planning on bring something typical that is, basically, > composed of cured raw pork meat that has been air-dry away > > https://en.wikipedia.org/wiki/Salami > > The thing is that at DebConf in Portland, customs immediately > confiscated them from us accusing about disease control laws and those > kind of things, even though It was totally fine to bring smoked salmon > and such :-/ > > Here the question rests: Would you say Canada Immigration/Customs at > Toronto is similar or replicates those kind of laws they use at the > US? > > It's really amazing and totally worth trying, but since it costs quite > some money (and since I would have to travel ~100KM to get them) I > would prefer not to burst into tears seeing, once again, a custom > agent force us to drop them into the trash for them to later > snaking :P > > Suggestions? > > > Cheers, > > Dererk >
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