Just wondering where in the Fraser valley people buy their pork for making sausages?
Printable View
Just wondering where in the Fraser valley people buy their pork for making sausages?
Pretty much any butcher shop.
Just start calling around. Sometimes shops are not so interested in selling off their stock so i usually ask for at least for 10lbs in hopes to make it worth their while just a bit
Johnston’s meats in Chilliwack. They are the primary pork butcher for the Lower Mainland.
Thrifty foods in the new year sells off whole legs buck a lbs.
Are you talking about making "pork sausages" or to use pork in game sausages??Quote:
Originally Posted by hparrott
Some folks talk to local farmers of pigs and buy directly thru them and make sausages that way.
If mixing pork with game, I used to get it from Costco (but that was sometime ago now)
You can buy pork shoulder by the case at Costco, just ask for it at the butcher window. I think it’s even cheaper than buying ground pork.
Word is, Thrifty Foods donates to Raincoast.Quote:
Originally Posted by keoke
No shopping for me there, anymore!
Go with Johnston’s, in Sardis.
Thank you for the information. I’ll checkout Johnston’s since they are so close and I had not thought of Costco either. Much appreciated
We sell pork, nearly organic (not going to bother with the certification because its total BS)
Costco pork is mostly American pork, i try to avoid buying protein not produced in Canada
I buy the 6 lb pkg of ground pork at Costco . 13$ it has been the best I’ve found fat content wise. 6 lbs to 24 lbs venison.
Typically in the New Year, shoulders go on sale all over for .99/cents a pound....cryovaced, I load up.
Don't use legs as it is not fatty enough, Get some back fat as well from a butcher as it is gold when doing certain mixes...
On sale at Thrifty's right now for $1 per pound, sale ends Wednesday! K
after china was trying to export their swine flu filled pork, im not buying pig for a long time.
Save-On pork legs .99/lb
Pork loins from costco
I got mine from Lepps market on abby bypass in abbotsford, I believe they have their own pigs...
One problem I had doing big batches of sausage with 15% fat was after 6 months the fat would get an awful taste and the sausages would be horrible. Meat frozen without the fat was still good. No I only do a batch that can be eaten in 3 months. Have started using beef fat with great results. I buy one of those huge slabs of meat from costco cut and trim it and throw all the fat into sausages.