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Description
- Once considered a fatty meat, today pork is bred to give much leaner meat. The demand for lean meat spurred the development of breeds 30 to 50 less fat than thirty years ago through improved genetics and feeds.
- Selective breeding has produced animals with more meat than fat, with more muscle protein and less fat. Improved feeds produce pigs with 5 to 15 fat instead of the former 25 to 30 .
- Pork is between red and white meat. The meat is pink when medium-cooked.
- As for any meat, the cut is the most important element in your recipe. There's no point in buying an expensive cut if you're going to simmer it for hours.
- Choose meat that is firm and dry with no trace of moisture and light pink coloured, slightly darker in the shank or shoulder. Never buy oily, slimy cuts.
- It should be fine-textured, with firm, white fat. Never buy cuts with yellow fat.
- Pork should be lightly marbled.
| Pork | Raw weight/person |
| Ribs | 6.5 oz/200 g |
| Grilling | 5 oz/150 g |
| Medallions | 5 oz/150 g |
| Brochettes | 5 oz/150 g |
| Roasts | 5 oz/150 g boned 6.5 oz/200g bone in |
| Braising | 5 oz/150 g boned 6.5 oz/200g bone in |
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Pork
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