How to pick pork

This little piggy went to market. And that’s how you met. Producers are breeding and raising pigs for much leaner meat than every before. That’s good news for consumers. Now, how do you pick your pork? Look for meat that is firm to the touch and pinkish-white to pink in colour. (The colour of the meat varies depending on the cut – loin meat is whiter than shoulder meat, for instance.) And if the meat is gray – walk away. As with beef, the more marbled the pork is, the more tender the results will be when you cook it. When you get it home, before you refrigerate the meat, remove any wrapping and rewrap the meat loosely so that it can breathe. Smaller cuts of meat shouldn’t be refrigerated longer than two days before cooking.

Food Fact brought to you by Farm Credit Canada.

Source: The New Basics Cookbook, Julee Rosso & Sheila Lukins

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