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June is pork month, and to help you celebrate we’ve got all the information you need to enjoy premium Sunterra Farms pork from our meat department or kitchen!
Hams
Hams are made from the lean and meaty back leg. This is also where prosciutto comes from! All our tasty hams are smoked with Birchwood at Valbella Gourmet Foods in Canmore, A.B. You can find boneless and semi-boned hams in our meat department or stop by the kitchen for already-roasted ginger glazed or honey mustard ham.
Loins/Backs
Here’s the real primo stuff: meat from this area is the most tender. These cuts will cook fast, so don’t overdo it! Pork is safe to eat when cooked to 160F (71C). Some meat department favourites include ultra-lean tenderloin, meaty back ribs, centre cut chops and roasts, sirloin chops (they come from the ham side and are fairly lean), rib chops (they come from the shoulder side and are more marbled) and rib roasts; the pork equivalent of prime rib. In our kitchens you can enjoy smoky barbeque back ribs and chorizo and baguette stuffed pork loin!
Shoulders
The shoulder is where you will find our popular capicola collar steaks and roasts. Capicola comes from the pork collar butt, meaning it has even marbling that helps the meat stay juicy and tender while it cooks. Capicola can be eaten as tasty steaks like you see here or slow roasted for two to three hours for a mouthwatering pulled pork. If eating as steaks, we recommend marinating them for a minimum of four hours for the best flavour and grilling them in a cast iron pan.
Ribs
Not to be confused with back ribs, which come from, well…the back, side ribs are cut from the belly. That makes them very flavourful, but not as meaty as back ribs because they’re cut very close to the bone to leave more of that coveted pork belly available. Like shoulder cuts, cook side ribs low and slow for tender, delicious meat.
Belly
Fat is where it’s at. At least that’s what our resident meat expert Gary Smith says, and we won’t argue.Bacon isn’t everyone’s favourite for no reason: it’s full of flavour. Although bacon is the most common way to eat pork belly, you can also buy fresh pork belly and slow roast it in a marinade for incredibly juicy, rich meat. We’re featuring shoyu pork belly in our kitchens this month so swing on in and give it a try!
