We’ve all been there. Sometimes, you overestimate how hungry your guests are going to be. Others, you make a little bit of extra food in the hopes of tiding you over for the week. Either way, sometimes, leftovers happen. Today, we’re going to answer an age-old question: What should you do with pork leftovers?
How do I store it?
Any kind of leftover pork can either be put in the refrigerator or frozen. When storing, be sure to keep it in an airtight container or Ziploc bag and take all meat off the bone.
How long can I keep it?
Before you can do anything else, you’ll need to know how long it’s safe to eat your leftovers after cooking. According to Health Canada’s website, cooked pork keeps anywhere from 3-4 days in the refrigerator, to 2-3 months in the freezer. So, if you’re not planning on eating those leftovers right away, be sure to freeze them!
So, what can I do with leftover pork?
Whether it’s ham, bacon, or anything else, the possibilities are endless! Here are just a few of our favourite ideas:
If you’d like even more ideas about what to do with your leftovers, be sure to check out Pork Be Inspired’s 11 Recipe Ideas for Leftover Pork Tenderloin, and the Spruce’s article on Using Leftover Bacon.
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About Spragg’s Meat Shop Spragg’s Meat Shop is a family-owned and operated business located in Rosemary, Alberta. Greg and Bonnie Spragg raise hogs, process, and market their pork products direct to Albertan consumers. Spragg’s works hard to produce the best pork for Albertans, from the day the pigs are born, to the day the pork chops are cut, bacon is enjoyment eating their pork as they do getting it to your table.
Ever wondered why the modern domesticated pig looks so different from its wild relatives? Animal domestication is the answer. Thousands of years of pig farming has changed the look, and taste, of pigs, making them more favourable for our purposes. Read our latest blog post to learn more about how it happened!
One of the questions we get asked all the time is whether our pork products are certified organic. Technically, the answer is no. The term “organic” is governed and regulated by the federal government, and for pork products to be certified they must meet specific standards and undergo an organic certification process.
Today, there is a rising interest in how food is grown and raised. The farm to table movement has been a driving force in the resurfacing appreciation for local, traceable food. Consumers deserve transparency from their local farmers, which is why we’ve created this infographic. We hope you enjoy exploring the journey of our free range, Alberta-raised pork products.
With the arrival of the New Year, most take advantage of the opportunity to reflect on the past and set goals for the future. Predictably, after all of the feasts and treats over the holiday season, the top New Years resolution is to lose weight. Which is why we’ve gathered five recipes that are sure to satisfy your cravings, while supporting your goals. Enjoy!
You’re busy, which is why we’ve found three meatball recipes that will surely dazzle your guests, and save you time. Make your meatballs from scratch, or simplify matters by cooking with one of Spragg’s three frozen meatball flavours. Choose from Bacon N Beef, Bacon Wrapped or Italian! Trust us, your guests will keep coming back for more.
Ah, hunting season. There’s something primal and special about gearing up and heading into the wild to hunt down the ultimate free range meat: wild game. There are a million reasons to love hunting season. Here in Alberta, we are privileged to enjoy a truly marvelous hunting season. Why? Read our latest blog to learn about the reasons why we love hunting season in Alberta.
If you’re a hunter, or have a hunter in your family, every year during hunting season your freezer probably gets filled with loads of delicious game meat. Or perhaps after a day of hunting, you want to sit down and enjoy the fruits of your labours. When it comes to cooking wild game, there are a few classic recipes every cook should know.
So, you’re a hunter! If you enjoy the chase, the hunt and making the kill, but aren’t sure what to do next to make the most of the tasty game meat you’ve scored, you’ve come to the right place. Spragg’s is here to help hunters. Read our latest blog post to find out what to do once you have your game meat in hand.
Ham and bacon are known for their smoky, sweet, but salty flavour. They’re delicious, and we love them! And they’re part of a new trend. Rather than planning to fry up some bacon in the morning or pack a ham and cheese sandwich for lunch, get ready to use these items for (drumroll) dessert. Yes, that’s right, dessert!
Here at Spragg’s Meat Shop, we are committed to providing high quality pork to all of our customers. Part of that promise means that we take care of our pork from the time it comes to our farm as piglets to the time we butcher the meat. In order to care for the pigs, we operate using the free range concept. Many farms may produce free range pork but here’s what it means to us:
We’re happy to announce that Spragg's Meat Shop will be participating in this summer’s Calgary Co-op Pop-Up Farmers Markets! This beautiful celebration of farmers and their products provides a treat for the whole family. At Calgary Co-op stores across the city, a farmers market will be set up several afternoons a week from 3-7pm. These markets are an opportunity to meet the local producers, and a chance for you to buy the products straight from the source.
Ribs are a delicacy that most people relish taking a bite of whenever available. However, it is interesting that we never actually prepare them that often owing to the misconception that ribs are difficult to prepare. Surprisingly, preparing delicious fall-off-the-bone ribs doesn’t require a lot of effort! All you need is a hot oven and the patience to wait the time it takes to get excellent results. This simple recipe is favourable for anyone. With that said, let’s get started.
9675 Macleod Trail SE
Calgary, AB, T2J 0P6
P: 403.255.1232
E: calgarystore@spraggsmeatshop.com
438 Centre St
Rosemary, AB, T0J 2W0
P: 403.378.3800
E: meatshop@spraggsmeatshop.com
