Quebec Pork at a Glance
- Lean meat loaded with nutrients
- High in protein and low in fat
- Product of modern breeding practices following standards ranked among the best in the world
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.