Demand Building

VCP Demand-Building Programs

Demand-building programs focus on opportunities at retail and foodservice to position Canadian pork as the protein of choice as well as a versatile meal solution.

These programs promote seasonal cooking methods and themes as well as highlight optimal doneness temperatures, all of which lead to increased consumer confidence and satisfaction. These demand-building strategies offer innovative merchandising ideas, marketing resources and attractive point-of-sale.

The sizzling Canadian Pork stir fry demand building focuses on the 3 authentic styles of stir fry shredded, sliced, and ground. The guide includes suggestions on retail applications, foodservice applications, preparation, and step-by-step cooking instructions. It also includes tools and resources that are available to help start a stir fry program for retail or foodservice program. A stir fry program allows your business to differentiate itself and grow margins on primal cuts year-round.

Canadian Pork Buyers Guide

The guide is a foundational educational resource that visualizes the breakdown of a pig. Whole muscles are broken down by section and then further broken down into retail merchandizing and foodservice ideas.

Perfect Canadian Pork Roasts

The fall/winter roasting theme focuses on the underdeveloped pork roast category featuring 15 roast ideas presented in a wide variety of portion sizes and sub-primal cuts to accommodate every price point, family size and meal occasion. The “Fresh Canadian Pork Roast Merchandising Guide” includes roasting methods, cooking times and end point internal temperature recommendations to select, prepare and serve “Perfect Canadian Pork Roasts.

Sensational Asian Flavours

The Sensational Asian Flavours demand-building program focuses on three different cooking and preparation styles: Yakiniku BBQ (grilled or pan-fried), Shabu Shabu Hot Pot (cooked by dipping in hot broth) and Ginger Shogayaki Pork (quickly sautéed). The goal of the program is to increase Canadian pork sales, boost profits for supply chain partners and offer something new and completely different to consumers.

Sizzling Pork Stir Fry

The sizzling Canadian Pork stir fry demand building focuses on the 3 authentic styles of stir fry shredded, sliced, and ground. The guide includes suggestions on retail applications, foodservice applications, preparation, and step-by-step cooking instructions. It also includes tools and resources that are available to help start a stir fry program for retail or foodservice program. A stir fry program allows your business to differentiate itself and grow margins on primal cuts year-round.

Slice & Save Program

The Slice & Save value theme focuses on the growing sales trend of bulk-buying vacuum packaged sub-primal cuts that consumers can cut at home. The “Slice & Save Fresh Canadian Pork Home Cutting Guide” features five sub-primal cuts including tenderloin, top sirloin, boneless loin, capicola shoulder blade and belly.

Slice & Save Rib

The Side Rib Utilization demand-building program focuses on promoting fresh Canadian pork side ribs at grocery retail. The program includes an on-pack label with detailed information on how to transform a whole unconverted side rib into a St. Louis side rib. Cooking method suggestions are also highlighted on-pack for maximum impact.

Slow Cooked Canadian Pork

The Slow-Cooked Canadian Pork program promotes economical, underdeveloped cuts during the fall/winter season. The resources include a Slow-Cooked Canadian Pork merchandising guide with 16 innovative ideas for retail and foodservice end-user customers; cooking and prep methods featuring braising, stewing/simmering and pot roasting along with information for other slow cooking methods such as slow-cookers, pressure-cookers and sous-vide.

Thrill of the Grill

The spring/summer grilling theme focuses on 14 grilling ideas and underdeveloped cuts. The “Fresh Canadian Pork Grilling Guide” includes preparation methods, cooking times and end point internal temperature recommendations for perfectly grilled, BBQ, and smoked pork.