Questions?

It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 ºF. Do not cook frozen pork in a slow cooker.

Yes. Remove cardboard sleeve and film from microwave-safe tray. Place unopened pouch in a large pot of boiling water. Simmer uncovered for approximately 20 minutes. Carefully remove pouch from pot, cut with scissors and pour into tray provided, serve. CAUTION: POUCH WILL BE HOT.

The Olivieri^® lasagna sheets do NOT have to be boiled prior to cooking.

A whole bird should be cooked to 185°F(85°C) and chicken pieces to 170°F (77°C)

Carving pork is easy when you have the right tools and understand the technique. Make sure you have a sharp knife, a carving fork and a cutting board. To carve a pork roast: Remove the roast from the oven and let rest for 10 to 15 minutes. Look at which direction the muscle fibers run in the meat (this is called the grain). Hold the meat firmly in place with a carving fork and slice the roast across (at a right angle to) the grain.

If the tortillas are slightly stuck, roll up the entire stack and this should release them. If you continue to have difficulties, please contact the Consumer Affairs hotline at 1-800-268-3708 and they will be happy to assist you.

Wrapped, in refrigerator 10 hours per kilogram (5 hours per pound). Wrapped, in several changes of cold water 2 hours per kilogram (1 hour per pound). Microwave 10-15 minutes per kilogram (or according to microwave guidelines - 5 minutes per pound) chicken should be loosely covered and pieces turned, separated and rotated several times during thawing to ensure even penetration. Please ensure to cook the meat immediately after defrosting in the microwave.

These products are ready to eat, right out of the package or stir into your favourite warm dishes during the last few minutes of cooking time. If frozen the product should be defrosted prior to heating.

Purchase at least one pound of uncooked turkey per person when purchasing a whole turkey. You’ll have enough for the feast and for leftovers, too.

Yes. Remove cardboard sleeve and film from microwave-safe tray. Place unopened pouch in large pot for boiling water. Simmer uncovered for approximately 20 minutes. Carefully remove pouch from pot, cut with scissors and pour into tray provided, serve. CAUTION: POUCH WILL BE HOT.

Canada’s Food Guide bases the number of servings required on energy requirements driven by both age and sex. For example, they recommend that a 35 year old female consumes 6-7 servings of grains per day whereas they recommend that a 35 year old male consumes 8. Examples of serving sizes are; 1 slice (35 g) bread or ½ bagel (45 g) or ½ pita (35 g) or ½ tortilla (35 g). For specific serving requirements please visit the link below.

  http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/index-eng.php

These products are ready to eat, right out of the package or stir into your favourite warm dishes during the last few minutes of cooking time. If frozen the product should be defrosted prior to heating.

The colour of the pork before cooking helps to determine how moist and flavourful it will be after it is prepared. Reddish pink cuts retain more of their natural juices after cooking, making tender, succulent chops, whereas pale pink cuts may dry out and become tough, losing a lot of their juciy tenderness

Carving pork is easy when you have the right tools and understand the technique. Make sure you have a sharp knife, a carving fork and a cutting board. To carve a pork roast: Remove the roast from the oven and let rest for 10 to 15 minutes. Look at which direction the muscle fibers run in the meat (this is called the grain). Hold the meat firmly in place with a carving fork and slice the roast across (at a right angle to) the grain.

The length of cooking primarily depends on the thickness of the chop. Thicker chops have a more intense pork flavour. Thickness can vary from ½ to 2 inches. They should be grilled at 160°F for 12-16 minutes depending on thickness.

The best way to defrost pork is in the refrigerator in its original wrapping.  Follow these guidelines for defrosting pork in the refrigerator: Small roast will take 3-5 hours per pound. Large roast will take 4-7 hours per pound. Chop, 1" inch thick will take 12-14 hours. Ground pork needs to be estimated by package thickness. Microwave defrosting is also possible: Follow the microwave manufacture’s guidelines for defrosting meat. Cook meat immediately after microwave thawing.

Marbling describes the streaks of white fat running through the meat. Although you may be looking for leaner cuts, remember that internal marbling may be a good indication of how juicy and flavourful the meat will be. The marbling actually melts throughout the pork while it’s cooking, infusing the meat with its own natural juices to keep it from drying out, and sealing in the succulent flavour. The whiter the marbling, the more naturally juicy and delicious the pork will turn out after cooking.

If product has been frozen, defrost before heating, either overnight in refrigerator OR in microwave, by piercing frozen pouch and defrosting in tray provided, at DEFROST or LOW setting for approximately 10 minutes. AFTER defrosting, follow regular heating directions listed on the back of the package. Extra heating time may be required.

For best results, the product should be thawed in the refrigerator overnight and then prepared as normal.

160 °F (71 °C)

When pierced with a fork, the juices should run clear.

Warming tortillas slightly (even for a cold filling) makes rolling and folding easier and helps prevent cracking. There are several ways to do this. Microwave: place tortillas on a microwave-safe plate. Wrap loosely with plastic wrap and microwave on high about 10 seconds for one, or 30 seconds for four. Stove top: place tortilla in a large nonstick frying pan on medium-high heat. Cook until warm, about 15 seconds. Flip to warm other side, about 15 seconds. Oven: wrap tortillas in aluminum foil and bake at 350°F (180°C) for 5 to 10 minutes or until warm. This method is best when warming more than 4 tortillas at a time.