Today Mon Tue
It is forecast to be Thunderstorm at 11:00 PM EDT on July 27, 2014
It is forecast to be Rain at 11:00 PM EDT on July 28, 2014
It is forecast to be Chance of Rain at 11:00 PM EDT on July 29, 2014
Chance of Rain



A Pork-Flavoured Tour of Toronto

A tour company offers a weekly excursion into the more bacony corners of Toronto's culinary scene.

?attachment id=264003

Urban Adventures tour guide Jason Kucherawy gives participants a crash course in pork farming and processing.

To say that “When Pigs Fry“—the latest and tastiest addition to Toronto Urban Adventures‘ tour offerings—is simply a bacon tour would sell it short. There’s definitely bacon (sweet and savoury, fried to crispy perfection), but there’s also so much more.

As guide Jason Kucherawy eloquently said as Sunday’s tour began (the tour is offered weekly), the goal was to “get under the skin of the city” and learn something about Toronto’s rich history and current culinary scene. Perhaps surprisingly, the tour also included a strong anti-cruelty message, with a focus on local and sustainable farming methods, and organic and cruelty-free products.

To that effect, the tour began at a local Metro supermarket, where Kucherawy invited tour participants to look at the way pork was packaged and produced, and in particular to note how cheap pork products tended to be in relation to other meats. Jason then explained the factory farming tactics that allowed pork to remain so cheap, such as keeping the animals in cramped conditions, dosing them with antibiotics to keep the diseases that easily spread in such close quarters at bay, and using growth hormones to decrease the amount of time pigs take to grow to adulthood.

The tour’s culinary component began at Paddington’s Pump, right across from St. Lawrence Market. While tour participants enjoyed one of the pub’s peameal bacon sandwiches with mustard, Kucherawy explained the origins of “Hogtown” as a nickname for Toronto, and the part that the William Davies pork processing and packaging company played in making Toronto an economic power in the latter part of the 1800s.

?attachment id=264004

The peameal bacon sandwich from Paddington’s Pump.

The next leg of the trip required a streetcar ride to King Street West, during which Kucherawy amused tour participants with pork-themed trivia (with maple-bacon saltwater taffy as prizes, of course). The next delectable pig product on the menu was the pulled pork poutine at Lou Dawg’s Southern Barbecue. Lightly sweet barbecue sauce complemented the richness of the gravy and the sweet, perfectly squeaky Quebec cheese curds. Kucherawy explained the origins of barbecue as a cooking process, and also why pork takes so well to the method: the meat breaks down, he said, and absorbs the smoky flavours while becoming tender.

?attachment id=264005

The pulled pork poutine at Lou Dawg’s Southern Barbecue.

The penultimate stop on the tour (after a pleasant stroll through Toronto’s graffiti alley to work off some of the calories) was The Healthy Butcher on Queen Street West. Dealing only with ethically sourced meat, the vast majority of it local, the products at the store stood in stark contrast to the stuff at the supermarket, though it was much more expensive. The visual difference in the meat was striking: where the supermarket meat had been grey and insipid, what was on display at The Healthy Butcher had a vivid, vital pinkness to it. And the flavour? There was no comparison. We sampled lightly fried pieces of bacon, the fat sweet and melting, rich and complex.

?attachment id=264006

Bacon from The Healthy Butcher. Sometimes the tastiest foods are the simplest.

The final stop was WVRST, a specialty sausage restaurant laid out like a traditional German beer hall. Here the tour participants sampled currywurst, a popular German street food made of sliced Kranjska sausage covered in ketchup and dusted in curry powder. The slightly garlicky sausage brought out the sweetness of the ketchup and the floral pepperiness of the curry. It was an excellent note to end on, emphasizing the sheer versatility of pork as a protein.

?attachment id=264007

Currywurst and a beer sampler from WVRST. Photo by Daniel Cooper.

At the end of the “When Pigs Fry” tour, participants’ bellies were full. More than that, the tour offered a unique glimpse into Toronto’s history, from the city’s agricultural roots to its contemporary culinary renaissance.

The “When Pigs Fry” tour runs every Sunday at 2:00 p.m., is approximately 3 hours in duration, and is $55.76 per person.


  • Squint

    I get that most of this is downtown/west end… but shame there’s no stop to Rashers on Queen East. But might want to add Porchetta & Co to the list on the west end.

  • huanguan

  • Squint

    Yeah, I figured the distance thing would be an issue. I know if I was on a tour I would be wondering why we’re going so far from downtown to visit one place. Maybe an “honourable mention take home” could be good for the people that take the tour, if they’re still in town and want to check out another porky place. That is, if they’re not all porked out after the tour. mmmm pork.

    • Jason Kucherawy

      That’s a good idea… I like the cut of your jib. I like to imagine a jib is made of pork.

  • Jason Kucherawy

    If anyone wants to take this tour with 3 or more friends and get 25% off the whole booking, use promo code SUMMERFRIENDS when you book online for 4 or more people.

  • Jason Kucherawy

    @CitizenJo (if that IS your real name…) One of the things that we do on this tour is talk about modern pig farming and processing – the good the bad and the ugly. I think that people need to know more about what they eat and where it comes from, especially in cities where most of us are very far removed from the source of our food. The tour is supposed to be fun, but we do raise issues that aren’t fun and we don’t sugar coat the subject. We also aren’t out to scare people away from bacon. Our tours are educational and fun. It’s why we make a stop at the Healthy Butcher to talk about pasture-raised pigs vs the industrial pig farming that provides most of our pork products.