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Pork Offers Endless Options for Any Chef

19 August 2015, at 6:00am

CANADA - The operations manager with Pony Corral Pier 7 says pork offers endless opportunities and options for any chef, writes Bruce Cochrane.

August is Bacon Month in Manitoba, home to Canada's largest bacon processing plant.

Manitoba Pork's "Bacon Makes it Better" campaign will be highlighted by several events and fund raisers throughout the month, including the "Barbecue and Blues Festival" the third week of August, a "Bacon Party" August 27 at the Pony Corral Pier 7 and the opportunity for Manitobans to enter to win "Bacon for a Year."

Rob Woods, the operations manager at Pony Corral Pier 7, a family oriented Winnipeg restaurant, says pork is a great entre and from pork loin to pork chops, to pork ribs, to bacon, to ham, pork offers endless opportunities and options for any chef.

Rob Woods-Pony Corral Pier 7:

Being that we are of Greek heritage pork plays a very large percentage of what we do from our pork ribees to our back ribs, to our lemon Greek ribs, to our bacon clubhouse sandwiches, our bacon cheese burgers, our bacon and eggs.

We have breakfast here on the weekends, open at 9:00 o'clock.

We go through an astronomical amount of bacon.

The number one thing that bacon adds is flavour, just about to anything, whether it's in a soup or it's on a salad, or it's part of a burger, or a sandwich, it's just that extra flavour so it's a home run right there.

I don't think there's anything more I need to add about bacon.

Bacon is just a fantastic product.

Mr Woods notes the August 27 Bacon Party is open to anyone.

For more information on the Bacon Month festivities, to access a host of bacon recipes, or to enter Manitoba Pork's bacon for a year contest, visit

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