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28 THE RURAL VOICE
The committee also developed the
baconburger which is a 100 per cent
pork patty with a quarter of it being
made up of ground bacon. It takes
some explaining, De Martines says,
because people see pink meat in the
centre and worry that it's not cooked.
The bacon stays pink but it's fully
cooked.
The baconburger is a product
that's helpful to packers, De Martines
says, because it allows the butcher to
grind up bacon ends that would
normally be thrown out.
Products like the baconburger
and teriyaki pork steak give the
committee variety in its meals,
De Martines says. Obviously a
smoked pork chop, complete with
bone, poses a potential problem when
served on a bun, at least for those
who aren't as,familiar with pork,
chops as producers themselves. The
bacon burger and teriyaki steak can
be served on a bun as a convenient
meal.
Walnut Hill Farms has not only
been co-operative in spending the
New
products
create menu
variety
time on product development says
De Martines (John and Earl Koch,
the owners won the PCPPA
Promotion Award in 1998) but they
are ideally set up testing new
products. "They have a complete line
of equipment but it is small enough
to do small batches," he says. When
you're trying a new product, then
trying again, you don't want to have
to waste large amounts, he says.
After years of doing much of the
organizing for the committee, De
Martines is handing over more work
to others. "It's quite a workload for
one person," says Louwagie, noting
the work will be split among three
different committee members now.
The next chance to see the
committee in action will be at the
barbecue at the Ontario Pork
Congress. Their products, however,
are available year round from depots
listed each month on their page in
The Rural Voice.0