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New Recipes for Pork

Learn How To Cook Pork


Brillat-Savarin, the famous French gourmet, popularized the phrase “Tout est bon dans le cochon,” meaning that every part of the pig is good to eat. Here's our guide to the origins, uses and cooking methods of each pork cut. We think it proves Brillat-Savarin right—when it comes to pork, every part is the best part!

The Shoulder

The butcher carves several generous cuts from the shoulder. This large upper section is divided into two main cuts: the shoulder blade (also called the shoulder butt), and the shoulder picnic.

Shoulder roasts are usually prepared with the shoulder blade. They are often available bone-in or boneless, whatever your preference. The shoulder might also be sold smoked, as with cottage ham (in which the blade is deboned, rolled and smoked), and picnic ham (in which a picnic roast is smoked with the bone in). Fresh cuts of shoulder meat are also available as stewing cubes or as ground pork.

Cooking Suggestions

Shoulder meat is excellent when braised or simmered in an aromatic liquid (think wine, beer, bouillon, etc.).

Stewing Cubes

Your butcher might suggest cubes cut from the shoulder. This part has fibres known as the grain. Choosing the right cooking method will help you enjoy the cubes at their best.

Cooking Suggestions

Cubes from the shoulder of about 2.5 to 3.5 cm (1 to 1½ inches) make the best stews. Braising, a moist cooking method using low heat, is another ideal technique. First, brown the cubes in some very hot oil, season, and add wine, beer, broth or water. Cover and let simmer for about 30 minutes. Add vegetables and continue cooking for another 30 minutes.

Ground Pork

Contrary to popular opinion, ground pork contains no more fat than other ground meats.

Cooking Suggestions

Ground pork is versatile and can be used to make burgers, meatballs, stuffing or as a filling in a hearty tourtière.

Slices and Roasts

These cuts are perfect for braising.

Cooking Suggestions

First, brown the meat on all sides in some oil. Add 250 to 500 ml (1 to 2 cups) of liquid. Cover and let simmer on low heat, or put it in the oven at 160°C (325°F) for 45 to 55 minutes per 500 g (1 lb.) of meat. Let the roast sit for 10 to 15 minutes before cutting it into tender, juicy slices. You can also cut shoulder roasts into strips. Simmer the strips for no longer than half an hour to preserve juices and maximize tenderness.


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