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CANADIAN PORK

CANADIAN PORKMUGIFUJI

A country with large fertile land and clear water, Canada. Pigs, the raw material of "Mugifuji", are grown carefully in these wilderness areas of Canada.
"MugiFuji" is a refined flavored pork brought by fine, juicy, soft "red meat" and "fat" rich in sweetness.

Using the high quality cereal feed of Canada and the most advanced selection and breeding technology.
Exceptional pork products with unique characteristics.
Offering customers a unique experience, the best Quebec has to offer.

Many factors influence meat quality such as: genetics, diet, stress and slaughter methods. Lucyporc is recognized internationally and as a leader in its field by offering products of very high quality.

GENETICS

Female (Large white x Landrace) X Male (5th generation Duroc) = Mugifuji hog. Developed to yield fattier pigs with a high marbling score.

DIET

A healthy diet of different grains (barley minimum 17%, wheat 15%, corn 40%, soy 10%), free of Ractopamine and meat and bone meal. Our meat is redder and our fat is whiter.

STRESS

Farms are close to the plant, methods of transportation reduce animal stress, animals have a longer rest period prior to slaughter.

Pork Belly

$ / LB

Pork belly has a layered structure of red meat and fat. The texture is coarse but soft, rich, and delicious. Bacon comes from this part of the pig.

Recommended Preparation : SHUABU- SHABU, KAKUNI

Pork Butt

$ / LB

The fat spreads in the form of a mesh throughout the meat. So its fattier than the loin, so you can enjoy the rich flavors..

Recommended Preparation : SHABU- SHABU, TONKATSU

Pork Loin

$ / LB

Sites on both sides of the spine from behind the shoulders to near the waist. The texture is fine and soft, with a good balance of redness and fat, and it tastes delicious.

Recommended Preparation : SHABU- SHABU, TONKATSU, PORK-CHOP

Pork Tenderloin

$ / LB

It is a very healthy part because there is little fat in the tenderloin. Located inside the loin. Tenderloin is the most soft and tender of the pork and almost has no fat.

Recommended Preparation : STEAK, TONKATSU

Pork Shoulder

$ / LB

The back side of the shoulder. As it is a part that moves a lot, it is a muscle that has less fat than other parts of the pig. The texture of the meat is slightly tough, but has a solid flavor.

Recommended Preparation : SHAVED MEAT, GROUND PORK