100% Western Canadian Pork

Known for its tender texture and mild flavor, pork tenderloin is a lean cut ideal for quick cooking methods like grilling, roasting, or pan-searing. Delicate and mildly sweet, pork tenderloin pairs well with a variety of flavors. Try marinating it in a mixture of garlic, soy sauce, and honey for a savory-sweet combination.

Cook to an internal temperature of 145°F (63°C) for medium-rare, or 160°F (71°C) for medium, followed by a three-minute rest.

Cut from the loin, pork chops come bone-in or boneless and offer a balance of lean meat and fat. They are perfect for grilling, baking, or frying. Juicy and flavorful, pork chops have a subtle sweetness that complements herbs and spices beautifully. A simple rub of salt, pepper, and rosemary enhances their natural taste.

Cook to an internal temperature of 145°F (63°C) for medium-rare, or 160°F (71°C) for medium, followed by a three-minute rest.

With its rich layers of fat and meat, pork belly is beloved for its versatility. It can be slow-roasted for tender, melt-in-your-mouth slices or crisped up for indulgent bacon. Indulgent and decadent, pork belly boasts rich, fatty layers that melt in your mouth. Slow-roast with a glaze of honey and soy sauce for a sticky, caramelized finish.

Roast until the internal temperature reaches 180°F (82°C) for tender, melt-in-your-mouth perfection.

This flavorful and well-marbled cut is excellent for slow cooking methods like braising, roasting, or smoking. It’s the perfect choice for pulled pork dishes. Robust and full-bodied, pork shoulder becomes tender and flavorful when cooked low and slow. Rub it with a blend of paprika, brown sugar, and garlic powder for irresistible barbecue flavor.

Slow-cook until the internal temperature reaches 195°F (91°C) for tender, pull-apart meat.

A large, bone-in cut, the pork loin roast is tender and flavorful. It’s ideal for roasting whole or cutting into chops or steaks. Lean and succulent, pork loin roast is a blank canvas for bold flavors. Stuff it with apples and sage for a classic combination that highlights its natural sweetness.

Roast until the internal temperature reaches 145°F (63°C) for juicy, flavorful meat.

Whether baby back ribs or spare ribs, pork ribs are a barbecue favorite. They are best cooked low and slow to achieve tender, fall-off-the-bone perfection. Meaty and satisfying, pork ribs are perfect for smoky, barbecue goodness. Slather them with a tangy, homemade sauce for finger-licking perfection.

Smoke or roast until the internal temperature reaches 190-203°F (88-95°C) for tender, succulent ribs.