Ontario pork producers serve over 10,000 pulled pork sliders at Queen's Park

May 15, 2023

Toronto – As part of the May 6, 2023, celebration for the Coronation of His Majesty King Charles III, Ontario Pork delivered an impressive service at the ‘Taste of Ontario’ food pavilion at Queen’s Park.

As one of the premier food vendors, Ontario Pork staff, board members, pork producers and the team from The Black Pig BBQ proudly dished out over 10,000 pulled pork servings. Food service started at 11:00 a.m. and didn’t stop until 5:00 p.m. as an enormous and hungry crowd devoured more than 1,800 pounds of Ontario-raised pork shoulder.

The ‘Taste of Ontario’ food pavilion helped showcase just one of the many delicious, nutritious, and affordable products Ontario pork farmers deliver to dinner tables across the province.

The event was a great example of the importance of our entire food supply chain and how local food has the power to bring thousands of people together from all over the province.

Ontario Pork Board Chair John de Bruyn received a Certificate of Appreciation from Premier Doug Ford who applauded the efforts of everyone who helped contribute to serving Ontario-produced food on this momentous occasion.

Special guests at the Ontario Pork tent included Premier Ford, Lieutenant Governor Elizabeth Dowdeswell, Ontario Minister of Agriculture, Food and Rural Affairs Lisa Thompson, her Parliamentary Assistants Rob Flack and Trevor Jones, Solicitor General Michael Kerzner, and many more.

Source : Ontario Pork

Video: CEOs of the Industry: John McIntire, Partner at Pike Pig Systems

CEOs of the Industry, Jim sits down with John McIntire, Partner at Pike Pig Systems, one of the most quietly impressive 26,000-sow operations in the U.S. John shares how he grew from operator to partner, how Pike built a people-first culture with long-tenured managers, and why they’re committed to weaning bigger, stronger pigs at 25+ days.

John breaks down how Pike stays efficient in a tough economic environment, the power of their shareholder-owned farm model, and how their work with PIC and a 240-head boar facility drives genetics and health outcomes. He also opens up about the innovations Pike adopts — and how they decide what’s truly valuable versus industry hype.

From Prop 12 and labor challenges to trade, consumer expectations, and sustainability, John chooses a hot-button issue and shares how Pike is preparing for the future. The episode closes with a rapid-fire “Fast Five” — mindset, leadership, daily habits, and three words that define Pike Pig Systems in 2025.

If you want a look inside a people-driven, purpose-driven, quietly elite pork system, this is an episode you won’t want to miss.