Tip 1 - Making the cut
The first step to a successful meal featuring pork is to make sure that you are selecting the right cut.   When you look at the meat counter you will notice that some cuts will be lighter in colour and ultimately no visible sign of fat or marbling present, where other pieces will appear to be pink or reddish in colour and ample amount of marbling throughout the cut.  Often times you may be seeking a leaner cut of meat, in that case you would want to purchase pork that is paler in colour and minimal fat present.  If you wish for a more full body, juicy flavourful pork meal, you would want to purchase a cut that is pink and displaying lots of marbling.

Tip 2 - Pink is perfect!
Don’t overcook your pork!  A pork roast or pork chop should be cooked with a hint of pink in the centre of the meat.  The best way to be sure that any meat is properly cooked is to use a meat thermometer.  For pork, it is ideal to cook it to 145F, measured by placing the thermometer into the thickest part of the meat.  When this temperature is reached, remove the pork from the stove or grill and allow to rest for 5-10 minutes with a piece of foil draped over the roast or chops.

Tip 3 – Simply delicious
One of the tastiest and simplest ways to make a quick meal is to pan fry pork chops.  Add a tablespoon of oil to the fry pan and heat at medium-high.  Sprinkle salt and pepper on the chops and fry them for 5-8 minutes a side.  A simple and delicious meal!

Tip 4 – Storing pork

Tip 5 – Freezing Pork
We often get asked about freezing pork, it is certainly a great way to store pork products, or even if you have leftovers.  Pork freezes very well and will be just as tasty and juicy as fresh pork when cooked. When freezing pork, use sealable freezer bags, and remove as much air as possible from freezer bags before sealing this will prevent freezer burn.  When freezing sliced cuts of pork, place a layer of waxed paper in-between each one to make it easy to separate them when defrosting.  If freezing leftover cooked pork or dishes made with pork, cool the dish at room temperature, then cover tightly and place in freezer after cooking.

Here’s a list of activities that for your family’s perfect Valentine’s Day:

1) The night before or on Valentine’s Day, decorate the house with homemade paper hearts and little cupids. This activity is perfect for children who love crafts.

2) Wake up the kids with a special Valentine’s breakfast! Include some of their favorites, such as bacon and eggs or heart shaped pancakes.  If you’re feeling ambitious, top the pancakes with strawberries shaped like hearts.

3) For those who leave home for work or school, replace their traditional lunch bag with a brown paper bag decorated for Valentines Day. Along with their usual lunch, pack one of their favorite desserts. To add an element of surprise, include a note with a memory only you two share.

4) Family meals are the perfect opportunity to catch up with one another. In order to make this dinner extra special, ask family members to attend in formal attire. Give the meal a Valentines theme by shaping our Boneless Center & Rib Eye into the perfect heart shapes. Pair the main with side dishes that are red, white or pink in color.

5) After dinner, sit down for a round of board games, or watch a favorite family movie. Both activities offer plenty of laughs, making the night enjoyable for everyone.  

Happy Valentine’s Day! We hope your day is filled with love!

Ingredients

2 pork tenderloins
10 cups of baby spinach
1 head of radicchio
1-200 grams of plain white goat cheese
7 apricots
Extra virgin olive oil
Balsamic vinegar
Pure maple syrup
Thyme
Garlic powder
Onion Powder
Basil

Preparation

Prepare the salad by rinsing off the baby spinach and cutting up the radicchio so that the pieces are fairly thin (around 4 cm wide.) Next, cut the apricots into slices/wedges. They will add a great fruity and summery feel to the salad!

 Next, prepare the dressing.

1 cup of dressing:

• 3 tablespoons of extra virgin olive oil
• 1/3 cup of balsamic vinegar
• 2/3 cup of pure maple syrup

Mix the ingredients together thoroughly.

Now for the tenderloin! Lightly brush the tenderloin with olive oil and then prepare the spices in a bowl.

For 1 tenderloin:

• ½ tablespoon of garlic powder
• ½ tablespoon of onion powder
• A pinch of salt and pepper
• 1 full tablespoon of basil
• 1 tablespoon of thyme

Mix the ingredients together in a bowl and add the tenderloin. The oil coating will enable the spices to coat the whole piece of meat. Put the tenderloins on the barbecue and sear all sides. Remove them from the barbecue and place them in an oven at 375°. The internal temperature of the meat should be 150°, which you can check with a meat thermometer.

Let the meat rest for 5 minutes before slicing it and adding it to the salad.

Mix all of the ingredients together in a salad bowl. Crumble the goat cheese on top, and thinly slice the tenderloin. Pour the maple balsamic dressing on top.

Chipotle has been around for centuries and is a spice commonly used in Mexican cuisine that is now being incorporated into many five star restaurant dishes. The use of Chipotle not only adds more flavor to your dish but offers health benefits that everyone can gain from as well.

Benefits of Capsaicin, the content that produces the spice in Chipotle, includes Vitamin A, C, Thiamine, Riboflavin, Niacin Iron, Magnesium, and Potassium, which proves to be beneficial in your diet.

• Due to the high levels of Capsaicin in Chipotle, this pepper has been linked to help prevent cancer cells from spreading and have also helped decrease the size and growth of the prostate tumor.

• Contrary to popular belief, Chipotle can actually help fight stomach ulcers rather than cause them.

• Chipotle has been linked to the prevention of blood clots from occurring that can cause heart attacks and strokes.  

• The cold season is upon us and with that so is congestion and mucus build up. The Chipotle can help clear up congestion and mucus caused by the common cold.

Now that you know the benefits you and your family can receive from cooking with chipotle, why not incorporate the spice into more of your family’s meals?

Try Legacy Pork Tenderloin Nuevo Chipotle and start receiving the benefits of Chipotle.

Amy and her husband Mike of Bluevale, have been farming and raising pigs since they got married, they are a very busy family, balancing all the responsibilities related to running the farm, being involved in the industry, and raising their family of six children which also includes Alyssa , 14; Tyler, 13; Kyle , 11; Liam, 8 and Sam, 4

Amy and Emmys photo was sponsored by Molesworth Farm Supply Inc. who is their feed supplier along with numerous other pork producers that supply Quality Meat Packers Limited.

The seventh annual “Faces of Farming” calendar is designed to introduce the public to a few of Ontario’s passionate and hardworking farmers – the people who are dedicated to producing food in this province. The calendar is produced by the Farm Care Foundation.  All of the calendar’s models are real, working Ontario farmers and hail from all parts of the province.   The artistic, black and white calendar photos, taken by Kitchener photographer Terry Scott White, are both dramatic and appealing, as are the farmers’ stories.  Complimentary copies of the calendar will be sent as Christmas presents from Ontario's farmers to politicians, grocery stores, butcher shops and media. It is sponsored by many Ontario agribusinesses and commodity groups.  Due to increasing demand, 7,000 copies have been printed, more than double the 3,000 copies printed in the first year of the calendar’s release. Again this year, the calendar will be sold at TSC stores across Ontario this year. It is also available through the Ontario Farm Animal Council and AGCare office in Guelph, by using the online order form www.ofac.org

By mid February the majority of Canadians that have set out to lose weight or become fit will have broken their New Years resolution.  One of the main reasons they get off track, is they find it difficult to give up foods that they enjoy to eat.  It is often also stated that healthy food choices tend to be more costly, and more time consuming to prepare.  This doesn’t need to be the case there are numerous foods out there, Pork being one that is nutritious, low in fat, affordable and most importantly one doesn’t have to sacrifice taste!

Following a healthy and well-balanced diet is one of the most important things you can do to achieve and maintain overall health. Luckily, many cuts of pork are lean and can be part of your healthy diet, even if you are trying to eat "heart smart", manage diabetes, lose weight or just generally eat well.

Which cuts of pork are leanest*?

• Pork tenderloin
• Pork chops and pork steaks
• Pork roasts
• Pork leg (or ham)
• Pork cutlets/Pork Scaloppini

*Per 100 gram (cooked) serving, trimmed. Source: Canadian Nutrient File, 2007b

*Source: Ontario Pork

This featured recipes include a bounty of healthy vegetables as well to spice it up! Please comment with your favorite beans & rice recipe - I would love to try them.

Serves 6

You will need:

• Uncooked Converted White Rice - 1 cup
• Olive Oil - 1 tablespoon
• Onion, chopped - 1
• Green Bell Pepper, chopped - 1/2
• Red bell pepper, chopped - 1/2
• Cloves Garlic, minced - 3
• Cooked Black Beans - 1 can of 19 ounces
• White Vinegar - 2 tablespoon
• Cayenne - 1/4 teaspoon
• Fresh Oregano, chopped - 1 tablespoon
• Salt & Black Pepper to taste
• Lime Wedges

Preparation:

1. Cook converted white rice according to package instructions; fluff and let sit in pot 10 minutes.

2. Heat oil in a large skillet on medium high. Sauté onions and bell peppers for 3-4 minutes, until just beginning to soften, then add garlic and sauté a minute more.

3. Rinse the black beans and add to the pan along with; vinegar and cayenne. Bring to a boil, reduce heat, cover and simmer for 5 minutes.

4. Stir in rice and heat through. Remove pan from heat and stir in the oregano. Add salt and pepper to taste.

5. Serve with lime wedges to squeeze over rice.

Research has shown the benefits of eating adequate amounts of lean protein in your diet include stabilizing blood sugar, increasing satiety (the feeling of fullness after eating), and maintaining lean muscle mass even if losing body weight. The fat in pork is tran-fat free and mostly mono-and poly-unsaturated, so trimmed pork is suitable for even cholesterol-lowering or "heart-healthy" diets.

Lean pork, when trimmed of visible fat, is nutrient-dense, satisfying, and good for you.

Which cuts of pork are leanest*?

• Pork tenderloin
• Pork chops and pork steaks
• Pork roasts
• Pork leg (or ham)
• Pork cutlets/Pork Scaloppini

*Per 100 gram (cooked) serving, trimmed. Source: Canadian Nutrient File, 2007b

Keep pork lean with these easy tips:

• Trim all visible fat from meat before cooking
• Bake, broil, BBQ or microwave foods more often
• Use less added fats such as butter, oil, salad dressings or sauces
• Eat less fried or deep fried foods
• When choosing luncheon meats, sausages or prepackaged meats, choose those lower in salt

Choosing a Ham

Most hams sold in the grocery store are sold fully-cooked. This means they only require re-heating, and a glaze or sauce if desired. A "fresh ham" or leg of pork refers to raw, uncured pork that has not been smoked. It requires full cooking and is sometimes available at regular grocery stores.

There are several different types of fully-cooked hams to choose from:

Bone-in or Boneless - Most people feel that hams with the bone still in are more flavourful; however hams with the bone removed are easier to carve.

Spiral-sliced - These are usually bone-in hams that have been pre-sliced into a continuous shape for convenient serving; the difficulties of carving a bone-in ham are solved, however the slices may tend to dry out because they are pre-cut.

Dinner hams - Dinner hams are made of meat that is chopped and packed in a "football" shape; these usually have added water and so are less expensive than whole hams.

Flavoured - some hams will come with additional flavouring such as Maple or Black Forest.

How Much to Buy?

• Each pound (500 g) of boneless ham will serve 2 - 3 people. For example, a 3 lb. (1.3 kg) ham would serve 6 - 9 people.
• Each pound (500 g) of bone-in ham will serve 1 - 2 people. For example, a 5 lb (2.2 kg) bone-in ham would serve 5 - 10 people.

Cooking a Ham

Fully-cooked hams are best if heated through and served with a glaze.

Pre-heat the oven to 325°F (160 C) and cook, uncovered, until an internal temperature of 140°F (60°C) is reached (use a meat thermometer to check that ham has reached correct temperature). A fully-cooked whole ham will take about 15 to 18 minutes per pound (500 g); while a smaller fully-cooked half-ham will need about 18 to 24 minutes per pound (500 g).

Fresh (uncooked) ham or pork leg needs to be cooked to an internal temperature of 160°F (71°C) just like a pork roast

Never baste ham with its drippings during cooking or it will be too salty. Instead, prepare a glaze and apply it during the final 30 mniutes of cooking.

Leftover Ham

Leftover cooked ham should be tightly wrapped and stored in the refrigerator within 1 to 2 hours of cooking. Use leftover ham within 5 days. Ham can be frozen, but it is generally not recommended as frozen ham tends to lose flavour and texture.

Leftover ham is fantastic for sandwiches or added to salads, soups, egg dishes or potatoes. Use extra pieces of ham in your favorite quiche recipe or macaroni and cheese recipe. Pineapple and ham pizza is another favourite way to use leftover ham.

http://putporkonyourfork.com/all_about_pork/how_to/prepare_a_ham.html

Back vs. Side Ribs

Back ribs generally have more meat and are more tender, than side ribs, thus they are often more expensive as well. The bones (ribs) on back ribs are small and more rounded in cross-section than those of side ribs. Less expensive than back ribs, side ribs have a great flavour, but are generally less tender, and so need a longer cooking time.

Special Varieties of Ribs

"Country Style Ribs" are cut from the same loin portion as the back ribs but the loin meat is intact. The loin is then split open ("butterflied") to create a thick flat piece of meat. They are great for grilling or smoking. Country style ribs have more lean meat than rib bone, so will take a bit longer to cook than back or side ribs.

"Baby Back Ribs" are identical in every way to regular back ribs - (the name likely came from a chef trying to make his or her dish sound even more enticing)!

"St. Louis Style Ribs" are side ribs that have been trimmed in a certain way by the butcher - the breast bone has been removed and flank meat has been trimmed away, making them the preferred format for the barbecue.

"Sweet and Sour Ribs" are side ribs labelled "centre portion removed" and have had a narrow strip removed from the top portion of the rib rack.

"Spare Ribs" are identical in every way to regular side ribs; this term is more common in the US.

Buying Guide:

Allow at least one pound (500 g) raw weight of ribs per person, depending on what other food is being served at the meal. Two pork back rib racks will usually serve 3 guests, while one side pork rack would serve two guests.

Cooking Guide: Back & Side Ribs

Preparation: On the concave surface of all ribs is a thin, translucent membrane. This membrane is tough and will prevent any flavouring to get to the rib meat, and so should be removed.

To remove membrane: Insert a metal spoon handle under the membrane at one end of the rib rack and detach a corner. Then grab the detached flap and gently tear it away from the ribs. It should come off in one clean pull.

DO NOT BOIL your Pork Ribs: this has been the accepted method for generations, but there is a better way! If using a dry rub, apply to the ribs. One back rib rack will need about one tablespoon (15 mL) of rub, a side rib rack will need two tablespoons (30 mL). In a cookie sheet or shallow roasting pan, add about 1/2 inch (1.25 cm) of water. Add a few slices of lemon or orange to the pan. Place the ribs, meaty side up, on the pan in a single layer. Cover tightly with aluminum foil and place in oven at 325°F (160°C).

Back Ribs: Cook for between 1 and 1 and a half hours, or until meat is easily pierced with a metal skewer.

Side Ribs: Cook for between 1 and a half and 2 hours, or until meat is easily pierced with a metal skewer.

Tip: At this stage the ribs can be cooled and refrigerated for up to three days.

To Finish Cooking: Ribs can be finished on the BBQ (grilled) or in the oven. To finish in the oven, remove foil and turn oven up to broil, brush ribs with your favourite BBQ sauce and broil for about 3 minutes (if ribs are hot) or until sizzling and golden. Turn ribs over and repeat with BBQ sauce and broil again. For the ultimate ribs, repeat brushing sauce and broiling or BBQing on each side. Watch carefully when broiling, so that they do not burn.

Tip: Cooking times can be reduced by adding HOT liquid to baking tray.

Tip: Line the cookie sheet or roasting pan with parchment paper if you are going to finish the ribs in the oven (under the broiler).

Tip: Cooking times will vary depending on how many rib racks are being cooked at once; more ribs means a longer cooking time.

Grilling Pork Ribs:

Preheat BBQ on HIGH, then reduce heat to MEDIUM. Place ribs on the grill and baste with your favourite BBQ sauce. As soon as the ribs begin to brown, turn and baste. Continue doing this for about 20 minutes. Eventually the ribs will begin to turn a beautiful mahogany colour from a build-up of cooked sauce applied in multiple layers. Ensure that the ribs are hot all the way through.

Indirect Cooking (barbecuing) Pork Ribs:

Back ribs can be grilled without prior cooking, i.e. from raw. The best way to do this is to use the indirect cooking method. Heat barbecue to about 250°F (120°C), turn off one side and place ribs on the "off" side. If using barbecue sauce start basting after thirty minutes, and continue until ribs are cooked and tender, between 1 and a half and 2 and a half hours total. Turn ribs every 20 minutes or so. If using a rub, apply before you start grilling. If using charcoal, wait until coals have died down, bank the coals to one side, and grill on the other side. Keep the lid of the barbecue down, and try to maintain a temperature of 250°F (120°C) throughout the cooking process.

Oven roasting:

Place steamed ribs in a roasting tray and baste with your favourite BBQ sauce. Place in oven at 300° (150°C). Continue basting with sauce every five minutes or so, turning ribs each time, for a total of 30 minutes.

Slow Cooker:

Pork ribs, especially side ribs, can also be done in the slow cooker with great results. There are many different slow cooker recipes for ribs, depending on the type of sauce you like, but generally slow-cooked ribs are saucy and extremely tender.

http://putporkonyourfork.com/all_about_pork/how_to/make_perfect_pork_ribs.html