48 ~ Wednesday. March nar a4. 1999 - North Shore News th s! NIKKI Mertin of Bonanza Meats and Delicatessen shows off some different cuts of pork. “ihe other white meat.” Pork a popul mea: time opt: CANADIAN con- suumers eat a lot of pork. Ir is healthful and offers good value for the muney, it’s also easy to prepare. Almost half the world’s meat con- sumpuon, 43%, is pork. Today's Canadian pork is leaner than even 10 years age. Tz is because of improved genetics and diet. And we have been truly hamming it up -~ consumers cat 27.7 keg of pork (that’s 50. ibs) per capita yearly. Park has been called “the other white meat.” The pork producers in Canada are up to fulfilling this demand. The live hogs reach marker weight 220 to 240 Ibs. in 22 weeks. The carcass will weigh about 155 lbs. after slaughter. It is then broken down to pri- mal cuts — or about 90 lbs of marketable pork. Retailers do not necessarily base their selling price on pri- mal cut costs alone. They also have operating, advertising and fabour costs to contend with. This is significant because pork prices have been on a downward trend of late. Here is an interesting price compar- ison: in 1983 back ribs were selling at $4.44 per Ib. This year the same product sells for $4.60 per Ib. Considering the dollar has lost at least 15% to 20% of its purchasing power, teday’s pork is a very good bargain indeed. Each week, 350,000 hogs are processed in Canada, most of them in Ontario Quebec, and Alberta, It seems every season has its pork consump- tion peak. In the spring it’s Easter hams; in the summer it’s side ribs and chops for the barbe- cue and in the fall and winter, it’s Thanksgiving and Christmas hams. The list of products the industry processes from pork reads like the who's whe of the family shopping list: bacon, cured sausages and salamis, E wieners, ft smoked ribs, cottage rolls, Chin hocks, hams, se barbe- ~ Pokaan a chef in your kiteben cue pork, sweet sausages and dried meats. The current very efficient and regulated hog production system makes pork prosably one of the safest meats for the consumer. One of the myths about pork is that it must be cooked well done. This was true many years ago, the fear of trichi- nosis, 4 parasite-soureed ill- ness forced consumers to cook pork well done. This is no longer a major concern, Trichinosis has been, for all practical purposes, eradi- cated in our “modern” pork. There has not been a reported case of this illness from pork for the past 15 years, Pork should be cooked to medium or to 160F internal temperature. It should be cooked gently — very high heat will dry it out, The rea- son for the lacter is because there is only a lite fat in the fibers, the shrinkage will be frons the evaporation of mois- a wholesome and inexpensive pork recipe. Pork Ragout from France. 12 02. pork shoulder % c. flour 2 Tbsp. canola oil 2 garlic cloves 1% « dry white wine or meat stock 14 ¢. carrots cut batonettes 1 oz. can Roma tomatoes drained 1% c. leeks cut into slices. 2 tsp. fresh chopped thyme 2 tsp. fresh chopped marjo- rant % c. black Greek olives into Method: Cut the shoulder See French page 49 NMORE PEON MORE SAVE-ON- MORE Special only °3.95 each veg. ‘5.958 baked or unbaked Wesilynn Bakery 1195 LYNN VALLEY RD.. LYNM VALLEY CENTRE § = 985-1622 to aa Shs n ne em my eee ere me me eee ene cee ee me ee oe ee ee me mee eee we eee aan ee om em ee oe ee me ee 1/2 Price Blade Simmering Staak Fresh, Boneless, Canada AA Beef Giscount rey Place ccupon in drawer. 1/2 Price Honeydew Melen. Whole, Imported Giszqunt key Place soypon :n crawer. 1/2 Price Black Forest Ham @ Purchase up to 500g g “Present thes coupon to the castver at ime ot purenase Cannot be comberes win any otiet coupon otter Coupon vasd unt! Marat 27, 1399 To the Cashier: Scan Package of Ham Enter 50 = tem @ duscaun'! key. Place coupon in drawer. cms swe re SOUS GD GS oe oe ewes cms meet onl SC ee ee ee “Present Ons coupon to the vashuer at tine of purchase Cannot de comtined with airy O2er COLDOG Offer. Couy on vad until March 27, 1999 To the Ceshler, Scan Package of Steak Enter SQ = tem a “Present thus coup to the castuer at time of purchase Cannet e comtined with any omer coupon otter Coupon vaig unit Match 27, 1999 To ta Ceshier: Chat.je tor Honeydew. Emer: SG = stem owe am me vues orm ae ene ee ee oe moe a 7 PV2 Price Western Ciassics Pop Cola or Ice Up, Regular or Diet, 2 Litres, First 8 “Fresent this Counon to bie caster at ime of purchase. Carnot be combeed wah any othet Coupon offer. Coupon vale utd March 27, 1399 To the Cashier: Scan Fop. Scan coupon. Place coupes in arawer. Se oo 1/2 Price Apple Cranberry Pie 2 x: Cows onan am mene ol IL, 5 6 *Prasemt ths Coupon to tie caster at hme of purchase. Cannot be combwed with any tet Coupon atter Counon vald untt Mare® 27, 1999. To te Cathie, Scan Mie. Scan coupan. Place coupon in drawer. ane an Ee ee Ee ee ee ee eee E SAVE-ON MORE cavevonmone “a 94325-8 1/2 Price Legend Ice Cream Selected Varleties, 2 Litres, Avaliable While Quantities Last “Pmsenil thes Coupon to the cashier at Lime of purchase Cannot te comtancd wifft any oles coupes offer. Coupon vaid unté March 27,1999 ToheCate: Scan ke Cream. Scan coupon. Place coupon in drawer wn 310 SAVE:ON MORE