Agriculture and Food Processing - Commodities: Livestock

Processed Pork

Products | Quality | Safety | Inspections | Health Status | Contacts


Manitoba's hog production experienced dramatic growth throughout the last decade and the province's ability to process these hogs also increased.

In 2001, Manitoba slaughtering plants processed over 4 million hogs, which was more than double the 1996 levels.

Recent expansions and improvements in the province's slaughtering facilities have increased our capacity to process approximately 5 million hogs annually.


The Manitoba pork industry is continually striving to satisfy the diverse and constantly changing consumer preferences found world-wide. The industry provides new and unique products including colour and carcass size demanded by today's global markets.

The province exports a wide range of pork products including bacon, loins, capicola, boneless cuts, sausage, fat and offal. These products can be fresh, chilled or frozen, smoked or cured, or either standard or customized cuts.

The pork can then be packaged fresh-frozen in refrigerated containers for shipment from Manitoba to anywhere in the world.

High Quality

From the farm to the processing facilities, Manitoba's pork industry is dedicated to producing the highest quality pork in the world.

Manitoba pork has earned the highest average rating under Canada's national carcass grading system consistently for the last 10 years.

Canada's federal government measures the meat yield content of each carcass and then converts these measurements into an index.

A comparison of those provinces marketing more than 350,000 hogs annually puts Manitoba's Average Hog Index at the top of the scale.

Even under Canada's new definition of lean yield, which is expressed in terms of percent of side weight (closer to the European definition), Manitoba's lean yield averages more than 60% while maintaining the intramuscular fat necessary for excellent eating quality.

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Product Safety

Only meat products originating from federally registered and inspected plants can be exported outside of Canada. Rigid inspection and sanitary standards are enforced in each facility to ensure that only wholesome and disease-free pork is sold to Canadian and foreign customers.

Meat processing plants are also developing hazard analysis critical control points (HACCP) under the food safety enforcement program (FSEP) of the Canadian Food Inspection Agency (CFIA).

All cut and processed pork product carry a Canadian government stamp certifying the product has met all federal standards. This is an inspection legend that is recognized worldwide.


Each federally registered slaughtering facility has government veterinarians or highly trained inspectors that examine the animals and carcasses during the slaughter process.

Meat determined to be unfit for consumption is either destroyed or rendered into inedible by-products.

Other in-plant testing includes the Canadian program for residue testing in which thousands of random samples are tested for dozens of different chemicals.

Should a problem be uncovered, it can be traced back to the producer to prevent recurrence.

Health Status

Manitoba shares Canada's recognized reputation for the elite health status of its livestock. The hog population is free from hog cholera, and all major diseases including African swine fever, foot and mouth, swine brucellosis and pseudorabies.

Manitoba's cold winters, relatively low hog concentration and advanced management practices are reasons for its low disease status and therefore its access to many foreign markets.

Contact: Address: Other Links:

Mila Ruiz Turiaf

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Tel:  204-945-2466
Fax: 204-957-1763
Toll free in Canada and the U.S.

Manitoba Trade & Investment
1100 - 259 Portage Avenue
Winnipeg, Manitoba,
Canada R3B 3P4

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