Retail - 2016
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Loin Butchery

Jamie Waldron

  • 5 January 2016
  • Author: Admin-Retail
  • Number of views: 7815
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Loin Butchery

In the last installment of this newsletter, we started by breaking the entire pork carcass into the major retail and foodservice primals. We can now focus on sections of the hog that are more manageable in size and that contain muscle groups that are similar in composition and utilization.

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Farmer Profile: John Van Engelen

  • 5 January 2016
  • Author: Admin-Retail
  • Number of views: 5841
  • 0 Comments
Farmer Profile: John Van Engelen
Farming and technology has certainly changed and improved over the years. Nowhere is this more evident than in pork production. More than 60 years after his parents came to Canada from Holland and started a modest dairy farm where rudimentary tools and clunky machinery were part of the daily grind, John Van Engelen marvels at the impact technology has had on his farming operations.
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Restaurant Profile: The Lancaster Smokehouse

  • 5 January 2016
  • Author: Admin-Retail
  • Number of views: 6395
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Restaurant Profile: The Lancaster Smokehouse
For Chris Corrigan, there’s much more to offering great tasting food at his restaurant than simply following a recipe. It’s about authenticity. Chris understands the value of combining his passion for the craft of southern barbecue with sourcing as many of his ingredients as locally as possible.
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Rib Guide

  • 5 January 2016
  • Author: Admin-Retail
  • Number of views: 2649
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Rib Guide

Ontario Pork is excited to be announcing the release of our updated rib guide! This new resource was created to give retail professionals a solid understanding of the functional and culinary aspects of ribs.
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Ontario Pork represents the 1,192 farmers who market 5.41 million hogs in the province. The organization is engaged in many areas, including research, government representation, environmental issues, consumer education and food quality assurance.

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