For some years now in Quebec, there has been a promotional budget in which producers have invested in cooperation with the slaughtering structures. People were appointed to work on developing pork products for restaurants, hotels and even hospitals, and so on. Progress has been made there, and pork products are increasingly being served in the restaurant chains such as Saint-Hubert and Scores in Quebec.
The situation is improving. This is a long-term effort because this is a meat that is difficult to prepare. If it isn't properly prepared, it becomes tough and we can be penalized. But the processing plants have found ways to cook the meat better so that it is tender on the plate.