Faqs

45 percent of the fat in bacon is monounsaturated, the good-for-you fat that can help lower bad cholesterol levels. Better still, bacon’s monounsaturated fat turns out to be oleic acid, the same [...]

How you cook pork really depends on the cut you choose. Overcooking, or cooking at a too high temperature will cause the meat to be tough and dry. Using a meat thermometer will help to produce a [...]

Humane handling practices and animal welfare are extremely important in the production of high quality pork. Fear and stress produces inferior pork, which includes being tough, watery, bland [...]

The Canadian Food and Drug Regulations require us to use a certain amount of nitrates in our products. Johnston’s uses the lowest amount of nitrates allowed under the Canadian Food and Drug [...]

Our pork comes from BC farmers; most of them are located right here in the Fraser Valley.

Our pork is raised without the use of hormones.

Johnston’s has very strict rules & standards for BC Producers around animal care and handling, right from the farm, to transportation, to the plant. The BC Producers and also our animal [...]

Johnston’s works with 9 hog producers in British Columbia; most are located in BC’s Fraser Valley.

The hogs processed at Johnston’s are ready for the market normally between 5 and 6 months old and approximately 105 kg.

There are several types of barns in operation today, ranging from fully slatted floor, partially slatted floors and solid bedded pens. All barns are temperature controlled year round for the [...]