Wed 16 May
Mon 26 Feb
Mon 8 Jan
Mon 11 Dec
Tue 14 Nov
Tue 10 Oct
Thu 14 Sep
Tue 8 Aug
Tue 11 Jul
Wed 12 Jul
Mon 5 Jun
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Tue 2 May
With increasing regularity, farmers are coming to realize the importance of reaching out to consumers. And lately, they’ve taken to creating alliances to help them do so.
In the previous issue of this newsletter, we focused on the loin section of the hog—home to some of the most popular (and expensive) cuts of pork.
We now move to the shoulder, a cost-effective yet versatile cut—think pulled pork, braised blade roast and marinated pork satays.
Colourful displays bursting with fruits and vegetables, crusty artisan breads, decadent sweets, pungent cheeses, fresh local meats—walking through a Michael-Angelo's grocery store in either Markham or Mississauga has been compared to strolling through a Sunday market.
What does 2016 hold for Canada’s pork market? How much pork—and which cuts—are consumers eating at home? In restaurants? And what are they looking for when buying pork?
How else can we support you? Let us know at 1-887-ONT-PORK or email@example.com
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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