Yes, our company adheres to the necessary standards of a federally inspected facility.

Packages from a federally inspected meat plant must display the assigned Establishment Number, which is represented by a circle with a Maple leaf. If the establishment number is not within the circle with the Maple leaf, it must be stamped elsewhere on the package.

Both are crafted from pork loin and undergo curing. Canadian "back" bacon is smoked (fully cooked) and closely resembles ham, whereas peameal bacon is coated in cornmeal after the curing process. In the past, peameal bacon used to be rolled in peameal, hence its original name. Unlike Canadian "back" bacon, peameal bacon is raw and is usually available in sliced form.

Our company utilizes the expertise of our in-house butchers, who carefully handcraft and marinate our offerings with traditional herbs, spices, and top-notch ingredients.

Not at the moment, but you can find them at numerous retailers across Eastern Ontario.

Please thaw the product first. The cooking instructions provided in our packaging are designed for fresh meat. While our fresh meat items can be frozen for future use, it is necessary to defrost them before following our recommended cooking procedures.

We recommend consuming the meat product within 6-8 months of placing in the freezer.

We recommend using a meat thermometer to determine when the meat product is properly cooked. The cooking instructions on the label are only guidelines as all ovens vary in cooking abilities. The following chart will help you determine when your food is ready to eat:

Beef
63°C (145°F) medium-rare
71°C (160°F) medium
77°C (170°F) well done
Pork 71°C (160°F)
Chicken 85°C (185°F)