Ontario Pork Blog

January is a time when we make resolutions to do better, be better and maybe even take a chance to try something new. As we enter into this new decade why not try making your own sausages?

Sausage, peppers and onions is a classic for a good reason! The spicy Ontario Pork Sausages are balanced perfectly by the sweet peppers and onions. An ideal lunch or gameday day meal that’s sure to impress your guests!

This paella recipe uses Ontario Pork Hot Italian Sausages, mussels, shrimp and paprika to create a soul-satisfying meal that can be enjoyed every week! I LOVE sausage paella, but when you add Saffron Threads, chicken, imported chorizo and loads of shellfish, it becomes an expensive, special occasion meal. This sausage recipe is quick, easy, and affordable.

This Ontario Pork Hot Italian Sausage Frittata recipe is a perfect way to ‘kickstart’ the day, relax over brunch, or delicious midweek dinner solution.

The first place I ever ate gyoza was in Takamatsu, Japan, in 1983, as a wide-eyed 19-year-old Canadian prairie boy over there to play hockey for a year. Every day was filled with fascinating adventures and wild stuff. At first taste, I thought, “Man, those are the best perogies ever!” So I became a chef.

This lip-smacking Spicy Jerk Ontario Pork Chop recipe has everything you need to create a show stopping dish that will have everyone talking about it for years to come. I like cooking pork on the bone because it enhances the flavour and helps keep the meat moist.

2019 is Year of the Pig and what better way to celebrate Chinese New Year (Spring Festival) than by picking up some local Ontario pork and trying this tasty, traditional dish.

This warm entrée salad made with frisée lettuce, pork lardons and a poached egg, served throughout bistros in France. The salad gets an extra layer of pork flavour because the fat from the lardons is emulsified into the vinaigrette.