Saskatoon: College Park 477-1959 . Millar Ave 244-4024 | Regina: 4605 Gordon Road 545-3211

Pork

Saskatchewan raised young pork - lean, tender and juicy.  The other 'white meat'.

  • PULLED PORK WITH SAUCE

    Pulled Chicken Sandwich with Coleslaw

    Photo may vary from actual product

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    CodePrice / UnitQty
    480033 (FZ)$29.90 / CS (1.81 KG) CS
  • PORK SOUVLAKI BURGERS

    Delicious pork burger with cheese, vegetable and served with fries

    Photo may vary from actual product

    Our Pork Souvlaki Burgers are 1/3 lb portions and have the same great flavour as our tasty pork souvlaki in the form of burger. Each case has 20 home-style portions.

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    CodePrice / UnitQty
    404082 (FZ)$23.90 / CS (3 KG)
    Now: $23.90 / CS
    CS
  • GREEK STYLE PORKLOIN CHOPS

    1002-1678

    Photo may vary from actual product

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    CodePrice / UnitQty
    103026 (FZ)$33.90 / CS (4.54 KG) CS
  • BONELESS PORK LOIN ROAST

    porkroast

    Photo may vary from actual product

    Boneless pork loin trimmed & string tied. Great grilled or roasted.

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    CodePrice / UnitQty
    091730 (FR)$10.78 / KG KG
  • PORK RIBEYE STEAK BONELESS

    pork-sirloin-steak

    Photo may vary from actual product

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    CodePrice / UnitQty
    093017 (FR)$11.88 / KG KG
  • MAPLE BACON BBQ PORK LOIN ROAST

    stuffed_pork_tenderloin

    Photo may vary from actual product

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    CodePrice / UnitQty
    091736 (FR)$17.39 / KG KG
  • SWEET MESQUITE PORK KABOBS

    1002-1311

    Photo may vary from actual product

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    CodePrice / UnitQty
    266551 (FR)$15.85 / KG KG

    Or Buy Bulk & Save!

    CodePrice / UnitQty
    266550 (FZ) $34.90 / CS (2.27 KG) CS
  • LEAN GROUND PORK

    groundpork

    Photo may vary from actual product

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    CodePrice / UnitQty
    104208 (FZ)$25.90 / CS (4.54 KG) CS
  • LEMON GRASS CHILI PORK CUTLETS

    porkcutlet

    Photo may vary from actual product

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    CodePrice / UnitQty
    266540 (FR)$13.65 / KG KG
  • CRANBERRY APPLE STUFFED BONELESS PORK LOIN CHOP

    porkchop cranberrystuffed

    Photo may vary from actual product

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    CodePrice / UnitQty
    093031 (FR)$8.80 / KG KG
  • SMOKEY BBQ PORK RIBLETS

    ribs

    Photo may vary from actual product

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    CodePrice / UnitQty
    092920 (FR)$8.58 / KG KG
  • COUNTRY PORK WITH APPLE

    Image Unavailable

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    CodePrice / UnitQty
    295035 (FR)$9.24 / KG KG
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Make a Meal

Add a Salad
  • MARINATED 4 BEAN SALAD
    $8.80 / KG
  • CREAMY CUCUMBER SALAD
    $9.90 / KG
  • beetsalad BEET SALAD
    $8.80 / KG
  • saladthai THAI SALAD
    $11.44 / KG
  • saladgreek GREEK SALAD
    $14.53 / KG
Qty: Total:

A Tip by the Butcher

What to look for when shopping for protein

Lots of people ask what to look for when they are buying protein. Beef, pork, lamb, veal or chicken, no matter what you buy for your family, meat is usually the most expensive part of grocery shopping.

High quality beef, pork and poultry meat can be found in all local grocery stores. All retail meat has been inspected for safety before being cut into the retail products. But, bacterial infestation, bad storage procedures or improper packaging can cause good meat to lose quality. These are some of the things to look for when buying protein for your families.

Visual Identification

The visual identification of quality meat is based on color, marbling and water holding capacity. The meat should have a normal red color that is uniform throughout the entire cut. Beef, lamb, and pork should also have marbling throughout the meat. Marbling is small streaks of fat that are found within the muscle and can be seen in the meat cut. The marbling will increase the juiciness, tenderness and flavor the product.

Water holding capacity can be witnessed by looking at the package, if excess water is found in the bottom of the retail package, it may lead to a dry cooked product.  The cut should hold water within the meat to add to juiciness.

Smell

Another quality identification is smell. The product should have a normal smell.  This will be different for each of the species (i.e. beef, pork, chicken), but should vary only slightly within the species. Any rancid or strange smelling meat should be avoided.

Firmness

Meat should appear firm rather than soft. When handling the retail package, it should be firm, but not tough. It should give under pressure, but not actually be soft.

An unsliced roast usually costs less than one that is sliced and tied. Whole chicken is usually a better buy than chicken parts. A whole turkey usually provides more meat than boned, rolled turkey roast.

Recipes by Our Chef

istockphoto_16290643-slices-of-roasted-bacon-on-baking-paper

ROASTED CHERRY SMOKED BACON

I never really thought that bacon could get any better than it already was but this recipe is amazing.  It is a different way to serve bacon and does not get crispy like it would if you pan fry it.

[ + ] View

[ + ] STIRFRY SAUCE
[ + ] PIZZA DOUGH
[ + ] BEEF STOCK
[ + ] BONELESS STUFFED TURKEY
[ + ] LAQUERED BACK RIBS