Information & Nutrition
Pork is the culinary name for meat from a domestic pig. It is the most commonly used meat worldwide, around 38% of all meat consumed.
China is the country with the largest consumption rate. It is estimated that China accounts for about 53% of pork consumed globally, followed by Europe (18%), USA (7%), Russia (3%) and Brazil (2%). South Africa does not even feature on these charts.
In 2013, 109 million tons of pork was consumed worldwide. In South Africa the consumption of pork per capita is the lowest of all red meat but that being said, at this stage pork has the fastest growing consumption rate. The main reason is price orientated. When buying pork, there is almost no competition when looking at value for money.
Pork is loaded with vitamins, minerals and proteins. The meat has a high B1 vitamin content and is a good source of Vitamin B2, B6, B12 and Niacin. Pork has a high protein content (around 20%). Protein is important for muscle building and for keeping organs healthy.
Iron is a mineral often lacking in infants, teenagers and women. The iron in pork is easy for the body to absorb and also aids the absorption of iron from bread and vegetables. Pork is also a source of zinc and selenium. Pork does contain fat. It is important to note that there are three different types of fat in meat: within the muscle, between the muscles and beneath the rind.
For the best eating experience, lean pork should not be overcooked. The meat is at its most succulent when cooked at a temperature of 60-70°C. During preparation, the fat melts away but the intramuscular fat remains, which ensures succulence.
http://www.tastyhealthymodernmeat.co.za/index.php/healthy
Go to our recipe page to see some delicious ideas for cooking pork.
