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What Does The Future of Lamb, Pork and Beef Look Like...

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In an increasingly plant-forward landscape, Canadian operators are adapting to sustainability pressures and consumer demand for ethical and locally sourced ingredients. Zero-waste...

La Coop fédérée to Acquire F. Ménard

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MONTREAL — Canada’s Competition Bureau has given the green light to La Coop fédérée to acquire all the assets of Ange-Gardien company...

Supplier Profile: Blue Sky Ranch

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Julia Smith and her husband Ludo Ferrari never intended to become pig farmers, but crabgrass-infested land served as a catalyst for...

Heritage Breed Moments

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We’ve all heard of “Heirloom” vegetables and “Heritage” breeds of meat, but what do these labels really mean? These...

Making the Cut

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Q&A with Peter Sanagan from Sanagan’s Meat Locker For the last 10 years, Peter Sanagan has built a solid team and...

Brazilian-Barbecue-Spiced Pork Sausage with Mustard-Pickled Apple

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Courtesy of Alexei Boldire, chef-owner, Baijiu Restaurant in Edmonton for Club House for Chefs Mustard-Pickled Apple

Wild Whiskey-Smoked BBQ Glazed Pork Jowl on Toast & Charred Peppers

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This recipe was created for Club House for Chefs by: Ted Corrado, corporate executive chef of The Drake Properties. Ingredients 2 lb pork jowl 1/2 cup Wild...

Protein Power: Why Beef, Pork, and Lamb Still Reign Supreme

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Information please Carl Heinrich of Toronto’s Richmond Station, with its seasonal and ingredient-driven menu, says he hasn’t noticed a change in what his customers are...

Maple Leaf Foods Introduces New Poultry and Pork Options

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TORONTO — Maple Leaf Foods recently announced its new line-up of poultry and pork in both fresh and prepared options. The new products are...

Pork Remains the Most Versatile Protein on the Plate

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When Canadians want a protein that sticks to their ribs, they turn to pork. Chefs, restaurateurs and QSR company heads agree — pork remains...