Just when you thought you'd seen every possible bacon creation, Canadian chefs are finding new and fresh ways to make pork the highlight of their menus. In a night of Toronto restaurant hopping, the Ontario Pork Council, with the help of Foodies On Food, took us on a whirlwind tour that showed off some of the unique ways pork is being cooked and served. Get ready to be inspired by this #porkalicious menu. Fire roasted pork Branca restaurant is bringing a piece of Argentina to Canada with their fire-roasted meat. Chef Kanida Chey is taking the cooking out of the kitchen, and into a cook house behind the restaurant. There he spends hours slow grilling whole pigs on a traditional asador spit. The process leaves their suckling pig tender and full of smoky flavour. Pig head terrine Chef David Mottershall of Loka Snacks has found a way to make pig head appealing and delicious. Mottershall takes pride in using the less desired pieces of meat that would otherwise go to waste. His pig head terrine is made from roasting the whole head, combining the meat and fat with herbs in a pan and cooling until it sets. It is sliced, fried and served alongside bitter pickled grapes. Crispy, flavourful and filling. Porchetta tostadas This soft, moist roast pork is cooked with warm thanksgiving spices plus apple and cranberries. Chefs at Lisa Marie added horseradish and rapini and piled it high on top of a crunchy fried corn tortilla. Total comfort food for a cool night. Bacon wrapped maple sugar The team at Ninutik spend hours boiling barrels of maple syrup to create these balls of pure maple sugar. Already a serious treat, the candy melts in your mouth as you crunch down on salty, smoky bacon. There is no nibbling this breakfast combo done fancy. Photography by Jenny Potter