The humble hog has been a staple of New France ever since the colony's inception, not only for its meat, but also for its lard. In the Québec and European countryside, pork was a subsistence food. Every part of the hog was used and curing preserved the meat. Traditional Québec recipes attest to its versatility: ragoût de pattes, a stew made with pigs' feet; headcheese; cretons, a type of highly seasoned pork spread; tourtière, or meatpie; pork roast; and pork renderings. Pork continues to be a favorite fixture on Québec menus. But there is a world of difference between the pork of yesteryear and today's pork. Pork, with its new lean look, has become a specialty meat. It meets today's nutritional requirements and fits smoothly into menus for health-conscious consumers.
Today's butchers, eager to promote pork as food fit for a king, prepare a vast array of cuts of fresh, chilled or frozen pork, along with cured pork products. The quality of Québec pork has made it a major export product to countries with very exacting standards. In fact, 45% of Québec pork is exported to some 50 countries. The quality of Québec hogs is no secret. Yorkshire, Landrace and Duroc herds are monitored and inspected to ensure optimal health.
Pork has inspired an annual contest organized by Québec's federation of pork producers, in which professional chefs are rewarded for the originality of their recipes that feature this new and improved kind of pork.