The Rural Voice, 1999-06, Page 301
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26 THE RURAL VOICE
allowed the sponsoring group to
provide their own vegetables, etc.
One of the decisions the committee
will have to make is whether they
want to continue offering full meals
or to just provide and cook the meat.
Even if they decide not to provide
full meals, Louwagie says, they've
worked with plenty of good caterers
they can recommend to meal
sponsors.
The barbecue crew has become so
efficient that come July 1, they'll be
providing meals for Canada Day
celebrations in Mitchell and Atwood
at the same time. The barbecue will
be set up in one of the locations, De
Martines explains, and the meat, once
cooked, will be packed in coolers,
whose insulation will keep the meat
hot while it is transported to the other
site. They often use coolers to keep
food hot once it's off the grill.
For de Martines, one of the
pleasures of his involvement
with the committee has been
developing new ways to serve pork.
"I like product development," he
says. On his own farm he raises both
Developing
new
products
part of the
enjoyment
wild boars as well as domestic swine
so he has to be involved in marketing
(it's been successful in the wild boar
department — he's sold out for the
next two years).
Originally from Holland, he likes
to keep track of what's in the meat
section of stores in his homeland
when he's visiting there. Usually he
tries to get across into Germany so he
can scout the newest products there
as well.
De Martines worked with Walnut
Hill Farm abattoir to develop some of
the new products such as the teriyaki
pork steak. It took a couple of years
to get the product right, he says, but
the ultimate compliment came from
fellow Perth pork producer Matt
Marui, whose Japanese heritage gave
him the authority to declare that the
Perth County teriyaki pork steak was
the closest thing to Japanese teriyaki
that he'd had.