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    Recipe

    Coconut Curry-Braised Pork Side

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    From our Blogs

    Recipe: Barbecue Pork Ribs with Spinach and Caper ‘Salsa Verde’

    Well, the snow is just about gone for good and Calgary has been getting a fair amount of sunshine lately. When it comes to the weekend and the sun is shining down, all my friends and I want to do … Continue reading

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    From our Blogs

    Cheesy Bacon Quinoa Patties

    I love using leftovers in creative ways so I don’t feel like i’m eating the same thing for days. If you have leftover cooked quinoa and bacon you can easily whip up this high-protein snack, otherwise, cook up the quinoa … Continue reading

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    Latest News

    Presenting Edmonton's First Ever BBQ Festival: Porkapalooza!



    Passion for Pork, The Tomato and Alberta Pork are teaming up to bring southern BBQ to Edmonton....

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    Recipe

    Burnt Apple-Crusted Pork Collar Butt

    Chef Jefferson Alvarez
    Secret Location, Vancouver

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    From our Blogs

    Recipe: Fairmont JPL All-Purpose Basic Cider Brine

    During the Swine and Dine cooking demo by Fairmont JPL Banquet Chef Anthony Young a couple weeks back we learned how brining can take simple pork chops into succulent and juicy porterhouse pork chops. Follow this wet-cure recipe and you’ll … Continue reading

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    Video recipe

    Slow-Roasted Pork Hock (Video)

    Chef Alex Mok
    Cache Bistro, Vancouver
    > A cold-weather recipe to warm and fill you up.

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RT @deluxbb: Are you big enough to handle The Big Breakfast Burger? Angus patty, smoked bacon, fried egg, cheddar, pork sausage, http://t.c…
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RT @trescarnales: Today's Feature: Cerdo en Adobo- AB pork shoulder slow braised with ancho chiles and cinnamon. Served w/ salsa verde #yeg
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News & Events

Sunday, Mar 30, 2014 | Presenting Edmonton's First Ever Bbq Festival: Porkapalooza!
Sunday, Feb 16, 2014 | Swine & Dine At The Fairmont Jasper Park Lodge
Monday, Jan 13, 2014 | Ring In 2014 With Swine & Dine
Friday, Nov 01, 2013 | Passion For Pork Kicks Off Christmas Campaign

News & Events

We keep our fingers on the pulse of Western Canada’s passion for pork.