Jason Care
Manitoba Hog Grading Inc. (MHGI) represents the interests of hog producers and processors in Manitoba. Its mission is to provide a carcass grading service that is effective and cost-efficient and to deliver this service for hog producers and pork processors in Manitoba.
In 1997 the four large, federally inspected processors and Manitoba Pork founded
What a way to wake up on Christmas…with the aromas of ham baking in the oven! Make holiday prep easy with this overnight holiday ham recipe that Chef Michael Olson shared at the Fairmont Jasper Park Lodge’s Christmas in November 2016.
Ingredients
1 large bone-in smoked ham,
about 10 lbs (4 kg)
1/2 cup (125 mL) honey
Raelene Petreck receiving award from Murray Petitt.
Curt Kowalchuk
Dr. Henry Gaureau presented by Florian Possberg
Three recipients were honored at the 2019 Saskatchewan Pork Industry Symposium banquet on November 12 in Saskatoon.
The award for Distinguished Service was given to Raelene Petrecek, Research Technician with the Prairie Swine Centre (PSC). The award, presented by Murray Pettitt,
There are hurdles to jump and hills to climb, but the hog industry now has three options for a Made-in-Canada price.
Catherine Brodeur, Vice President Economic Studies with Groupe Ageco, released results of a study to producers at the Saskatchewan Pork Industry Symposium on Nov. 13 in Saskatoon.
Brodeur, the project leader, said the subject of
Regulation changes are finally coming to the Canadian feed industry, a speaker at the Saskatchewan Pork Industry Symposium told producers. The current practices date back to 1983, when a different Trudeau was the prime minister of Canada. Melissa Dumont, executive director at the Animal Nutrition Association of Canada, said the process has taken longer
Pork will thrive in the changing world of food options. That was the message Sylvain Charlebois brought to the Saskatchewan Pork Industry Symposium on Nov. 13 in Saskatoon. “There is this overwhelming plant-based rhetoric that is affecting lots of people. It is affecting how people see meat, how they relate to meat and they
James Hofer
Great news for beef and pork producers and the entire meat industry as Prime Minister Justin Trudeau tweeted November 5, “Good news for Canadian farmers today: Canadian pork and beef exports to China will resume. Thanks to Ambassador Barton and the Canadian meat industry for their work on re-opening this important market for
Welcome to the last edition in 2019. This issue is jam packed with coverage from Red Deer Swine Technology Workshop, Saskatchewan Pork Industry Symposium, h@ams fall meetings, Alberta Pork AGM, Manitoba Pork Fall Meeting. Plus of course the good news that China has reopened its border to Canadian Pork and Beef, as a Country
Ingredients
2 eggs
3 shallots, chopped
2 garlic cloves, chopped
2 Tbsp (30 mL) Dijon mustard
½ tsp each salt and pepper
1 kg (2.2 lb) ground pork
2 seasoned sausages, casing removed
¼ cup fresh parsley, chopped
6 slices back bacon
Prep Time: 10 Minutes Cooking Time: 55 Minutes Total Time: 75 Minutes Approximately 4-6 Servings
Directions Preheat oven to 400ºF. Line a 9
Sask Pork Announced NewGeneral Manager Sask Pork Chairman Casey Smit and the Board of Directors are pleased to announce that Mark Ferguson accepted the position of General Manager for Sask Pork which was effective August 1. Mark brings to the role 15 years of experience in the pork industry as Policy and Industry Development
