Organic Client Directory
PACS # 16-220
Crop, Preparation, Livestock (4-legged), Poultry
Whitehorse, YT Y1A 7A2
Forage
Hay (alfalfa and grass), Pasture
Poultry (layers)
Swine (slaughter stock, weaner pigs)
Pork:
Pork cuts (back fat, cheeks, ground, leaf fat, loin, roasts, stir fry, tenderloin)
Pork marrow bones
Pork organs (hangers, heart, kidneys, liver)
Value added pork products:
Pork bacon (uncured rosemary, uncured rosemary back)
Pork BBQ ribs
Pork ginger stir fry
Pork loin (mustard balsamic)
Pork roast (pulled & seasoned)
Pork sausages (Apple & Onion, Jalapeno & Lime, Lemon & Ginger, Old Country Apricot, Saskatoon Berry)