Quebec Pork

Quebec Pork

At IGA, all of the fresh pork at our butcher’s counter is now from Quebec*.

*Applies exclusively to fresh cuts of pork and is subject to product availability from our Quebec suppliers. Processed pork products (includes cooked, salted, smoked, frozen or other) may come from outside of Quebec.

Quebec Pork at a Glance

  • About 26 500 jobs are generated by the pork industry: there is almost 2 000 families of pock farmers in Quebec.
  • Ecofriendly, pork industry is a local economy, which help reducing Quebec’carbone footprint.
  • Quebec’s pork meet all requirements in terms of traceability.
  • High in protein and low in fat, pork is a lean meat loaded with nutrients.

Basic Cooking Tips

  • Choose quick cooking methods for very tender cuts
  • Marinate tougher cuts and opt for slow cooking
  • Cook until reaching safe internal temperature of 63°C (145°F)
  • Let meat rest after cooking to absorb juices

Cuts to Discover

Fillet | With its fine grain, the fillet is one of the most tender pork cuts. It goes well with dry rubs which enhance the taste.

Chops with or without bone | From all the chops that come from the loin, those from the tip of the ribs are the ones to look for since their marbling amps up their flavour and the section also includes the rib eye. FYI, bone-in chops are juicier, since the bone helps keep the meat moist during cooking.

Ham roast | Also called leg roast, this cut comes from the top of the rear leg. Bone-in cuts with rind are also a source of collagen. The meat becomes very tender when slowly cooked, so it’s an excellent choice for stews.

Picnic shoulder roast | Coming from the shoulder, it’s best to let this cut soak in cold water for a few hours or to blanche it for a few minutes before cooking to reduce salt content. It’s the perfect cut to braise, stew or even stir-fry.

Boneless butt roast | Even though this cut is already flavourful, it tastes even better marinated or braised in the slow cooker with an aromatic liquid such as wine, beer or broth.

Ribs | While the meat from side ribs is found between the bones, back rib meat is found both on and between the bones, making them fattier and tastier. They can often be tenderized in a broth before being cooked in the oven or grilled on the barbecue, or you can grill, stew or braise them slowly until the meat detaches from the bone.

Cutlet | This lean cut with a fine texture has a delicate flavour. Cutlets are usually flattened with a meat mallet, and then breaded or stuffed.

Slices | Coming from the belly, pork flank slices can be braised or stewed, and then seared in a skillet or on the barbecue.

Handling Tips

Buying| Add meat to your cart at the very end and refrigerate or freeze within 30 minutes of buying.

Freezing | Freeze pork for up to two weeks in its original packaging. To freeze longer, wrap in resistant aluminum foil or a freezer bag, removing as much air as possible.

Thawing and marinating | Always thaw and marinate meat in fridge and not on the counter.

Hygiene | Wash hands for at least 20 seconds with warm, soapy water to prevent the spread of bacteria after having touched raw meat. Also wash anything that comes into contact with the raw meat with warm, soapy water, including cutting boards, counters and utensils.

Cross contamination | Make sure raw meat does not come into contact with food that is ready to be eaten.