Fresh pork
for all occasions
Olymel’s fresh pork is the perfect ingredient for succulent oven-roasted dishes or for elegant recipes on the grill. Let your culinary imagination run wild and create delicious meals with our fresh pork as the star of the show.
Our Cuts
Shoulder
Back ribs
Pork belly
Boneless half loin
Tenderloin
St. Louis Style side ribs
St. Louis style side ribs may be a little fattier than back ribs, but they’re more tender and cheaper, too. Better known as just plain spare ribs, they’re great for making those deliciously sticky little bites of sweetness we absolutely refuse to share when we order Chinese food!
See the technical sheet >
Cooking
Methods
Methods
How to prepare
BBQ
Wrapped in aluminum foil and cooked over indirect heat on high for 5 hours, then brushed with sauce and cooked over direct heat for 20 minutes
Slow Cooker
Cut into sections, coat with sauce and cook on low for 8 hours.
Pressure Cooker
Rub with a spice blend and cook in the liquid of your choice for 20 minutes.
Learn more about side ribs
Pork shoulder
Pork shoulder may be a tougher cut of meat, but when slow cooked at low temperature it becomes tender and succulent. It’s the perfect cut for all the pulled meat recipes more generally referred to as pulled pork!
See the technical sheet >
Cooking
Methods
Methods
How to prepare
OVEN
In a Dutch oven or roasting pan, season and roast in a 325°F oven for 3 or 3 1/2 hours, or until meat pulls apart easily with a fork.
Slow cooker
Brown in a pan over medium-high heat, then cook in the slow cooker on low for 8 hours.
BBQ
Rub with a spice blend then cook in a BBQ-safe roasting pan with cover for 2 1/2 hours over low heat. Then add liquid and cook covered for another 5 hours, until internal temperature reaches 71°C.
To find out more about pork shoulders
Back ribs
Shorter and less fatty than side ribs, pork back ribs have a generous amount of meat and are known for their tenderness. Also called baby back ribs, back ribs are definitely the most popular rib cut and are widely available in grocery stores.
See the technical sheet >
Cooking
Methods
Methods
How to prepare
BBQ
Wrapped in aluminum foil and cooked over indirect heat on high for 5 hours, then brushed with sauce and cooked over direct heat for 20 minutes
OVEN
Wrap in aluminum foil, in a 325°F oven for 3 to 4 hours OR boil in seasoned water for about an hour, then grill on the BBQ for about 5 to 6 minutes per side.
SLOW COOKER
Cut into pieces, rub with spices, then slow cook on low for 6 hours.
To learn more about pork back ribs
Pork Belly, skinless
Pork belly, also known as bacon when cured, comes from the underside of the pig. It may be one of the fattiest cuts, but it’s loaded with flavour and definitely worth a try.
See the technical sheet >
Cooking
Methods
Methods
How to prepare
WOK
Cut into bite-size pieces, first braised slowly, then fry in a wok.
OVEN
Season and roast slowly in the oven for 3 hours at 350°F in a covered roaster then 1 hour uncovered at 425°F.
BBQ
Slice and grill on the BBQ over medium-high indirect heat, about 5 minutes per side.
To learn more about pork belly
Boneless half loin
Particularly delicious when roasted, boneless half loin of pork is recognized as an extra-lean cut. Don’t be thrown by the thick layer of fat, which we recommend keeping on while roasting so the meat doesn’t dry out. Make sure never to overcook the meat: aim for a pink interior and an internal temperature of 145°F.
Have any leftovers? Thinly sliced, it makes the best sandwiches ever!
See the technical sheet >
Cooking
Methods
Methods
How to prepare
STOVE TOP
Cut into rounds and pan sear: Fry over high heat 3 minutes per side, then over low heat until internal temperature reaches 145°F.
OVEN
Season and oven roast for about 45 minutes at 350°F.
BBQ
Cut into 1-inch dice, assemble into skewers and grill over high heat for about 4 minutes on each side
Learn more about pork loin
Tenderloin
Whether for its wonderful tenderness or the incredible variety of ways it can be prepared, tenderloin is probably the most popular cut of pork on the market. For tender flavourful results that are sure to please, aim for cooking it just pink with an internal temperature of 145°F.
The trick: let the meat rest about ten minutes before serving!
See the technical sheet >
Cooking
Methods
Methods
How to prepare
OVEN
Season and oven roast whole, 12 to 15 minutes (per pound) at 400°F.
STOVE TOP
Cut into rounds and pan sear. Fry over high heat 3 minutes per side, then over low heat until internal temperature reaches 145°F.
BBQ
Marinate and grill on the BBQ. Grill over direct heat on each side to brown, then cook from 10 to 14 minutes over indirect heat with lid down.
To learn more about pork tenderloin
Did you know?
“Pork is at its very best when cooked just enough: to pink perfection! To get it right, avoid overcooking the meat and choose the best cooking method for the cut you are using.”
