Cooking Guide

Cooking pork is not as tricky as some might remember it being in years past.

Today’s pork need not be overcooked. In the past, it was recommended that pork be cooked “very well” to be safe, because of the risk of trichinosis. This often resulted in dry, tough meat.

Today’s pork is leaner, but also safer. Fortunately, with improved food safety knowledge and better production methods in Canada, trichinosis is no longer a risk in Canadian pork.

Cooking Temperatures

Using a Meat Thermometer

Manitoba Pork represents 624 Manitoba hog farms

Manitoba Pork

Manitoba Pork’s office at 28 Terracon Place is open weekdays from 8:30 a.m. to 4:30 p.m, closed from 12:00 p.m. to 12:45 p.m. for lunch. As much as possible, please contact by emailing or phoning in requests for information, ear tags, and other resources. Contact us by phone, fax, email or regular mail.


Tel: 204-237-7447
Fax: 204-237-9831
24-hour Emergency Contact Line: 1-833-310-0108

28 Terracon Place
Winnipeg, MB, Canada
R2J 4G7

CONTACT MB PORK