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Retail Berkshire Hogs, and Pork in North America.

Delicious Quill Creek Farms Pork Products

Some of Our Favorite Pork Recipes

Oven Roasted BBQ'd Baby Back Ribs


        1 rack of pork baby back ribs.
        Dry rub - Make it yourself or purchase at your local grocery store
        4 tablespoons brown sugar
        1 tablespoon kosher salt
        1/4-1/2 teaspoon black pepper
        1 tablespoon garlic powder
        1/2 tablespoon onion powder
        1 tablespoon dried oregano
        1-2 tablespoons chili powder and then mix all together


1. Remove the Membrane.
2. Put dry rub all over ribs  front and back.
3. Wrap the ribs  in heavy duty foil and place in refrigerator until ready to cook.
4. When ready, preheat oven to 250 degrees F (120 C) on a cookie sheet or other shallow pan.
5. Cook for 2 to 2 1/2 hours.
6. Remove from oven and brush some BBQ sauce on them.
7. Leave foil open, place back in oven at 350 F (175 C) for 30 minutes.
8. Make sure they do not burn due to the sugar. Remove from oven, enjoy.

Pork and Mushroom Lettuce Wraps


     2 tablespoons canola oil
     8 ounces of mushrooms. thinly sliced
     2 gloves garlic
     1 medium onion
     8 ounces of ground pork
     1 medium carrot or parsnip shredded
     1/2 red bell pepper finely chopped
     2 cups cooked rice
     1/4 cup soy sauce
     1 teaspoon toasted sesame oil
     12 or so large leaves from Bib or Boston lettuce

1. In a nonstick skillet place 1 tablespoon oil and heat on medium high,
2. Add mushroom, stirring occasionally until golden brown around 8 minutes.
3. Stir in remaini9ng oil, garlic and onions for about 30 seconds.
4. Add pork and saute, breaking up all the meat into small pieces until just cooked (to maintain juiciness) about 3 minutes.
4. Add carrot or parsnip, bell pepper to skillet until vegetables soften.
5. Stir in rice, soy sauce and sesame oil, cook, stirring constantly for about three minutes.
6. Divide the mixture among lettuce leaves, serve.

Roasted Pork Belly


    2 pounds pork belly with skin
    1 to 2 tablespoons extra virgin olive oil
    Kosher salt
    freshly ground black pepper


1. Preheat the oven to 350 F (175 C)
2. Use a sharp knife to cut strips 1/4 to 1/2 inches apart. Cut through rthe skin and fat only.
3. Rub the pork all over with Kosher salt and freshly ground black pepper.
4. Drizzle with olive oil and run into meat.
5. Place the pork on a rack in a backing pan (to catch excess fat) skin side up.
6. Roast the pork for 2 to 21/2 hours or until meat is very tender.
7. Raise the oven temperature to 425 F (220 C)
8. Place the meat back in the oven for about 20 minutes longer to crisp the skin.
9. Remove from the oven, let rest for 15 minutes and slice thinly using cuts as a guide.

More Pork Recipes Coming Soon


Box 400
Quill Lake, SK.,
CA. S0A3E0


Email: support@quillcreekfarm
Phone: 306-383-3900
Store 306-287-0303