Ingredients
4 lb (2 kg) pork leg roast
2 Tbsp (30 mL) canola oil
1 Tbsp (15 mL) coarse sea salt
Directions
Pat roast dry with paper towel. Leave to dry, uncovered, on a plate in the fridge for about 1 hour or overnight to completely dry out the rind.
Using a sharp knife, gently score the skin of the
Manitoba Pork Welcomes New Chief Veterinary OfficerManitoba Pork is pleased to welcome Dr. Glen Duizer to his new position as chief veterinary officer for the Province of Manitoba. Dr. Duizer’s appointment was announced on Tuesday, September 3rd.“We would like to welcome Dr. Duizer to his new role and want to congratulate him on this
RDSTWThe 25th Red Deer Swine Technology Workshop will be held on Wednesday, October 9, 2024 at Westerner Park. Swine Tech is Alberta’s biggest technical seminar specifically aimed at furthering the practical, hands-on knowledge of producers and barn workers. Some of the topics included are: Weaning Age Impact; Water Line Disinfection; Advantages and Disadvantages on
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Dr. Wayne Lees
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The store front of The E Butchery on Main inRussell, MB.
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Through the Water Protection Act, the Nutrient Targets Regulation willinclude Lake Winnipeg and the Red, Winnipeg, Saskatchewan andDauphin rivers. Photo courtesy of Manitoba Pork.
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