Pork

Often called the "other white meat," pork is one of the most versatile proteins, offering many varieties of cuts. Commercial pork is generally produced from six to seven month old pigs and is one of the least expensive meats on the market. There are many ways to prepare pork, with delicious recipes abounding from around the world. Pork can be fried, stir fried, grilled, barbecued, baked, roasted or grilled and is ideal with vegetable side dishes. Store pork in the coldest part of the refrigerator, leaving it in its packaging or placing it on a plate covered with greaseproof paper or foil. Make sure you store raw pork away from cooked meats. Pork joints, chops and steaks keep from three to five days in the refrigerator, and roasts will keep up to five days. If you are freezing raw pork, do so immediately after purchase to reduce any possible damage in texture. Use your frozen pork within six months. When you defrost pork, allow approximately five hours thaw time in the refrigerator per pound.

What to Look for

Though pork can be found in the meat section of your supermarket, it is always best to go to your local butcher to find the greatest variety of cuts. Your butcher can also give you on advice on preparation and cooking time, as well as inform you as to where each cut comes from on the pig. It is also possible to buy pork from special meat mail order companies. When shopping for pork, look for cuts that are moist and pink, as opposed to gray or red. Pork should have a fine grained texture with the meat being firm and white, though sometimes there can be a slight marbling if the cut is a slightly fatty one. When buying pork in a grocery stores, check the label carefully and buy USDA inspected cuts only. Note that a label that says "natural" means that the cut cannot contain any artificial flavor, preservative or any other type of synthetic ingredient. A few basics in pork education: bacon comes from the side of the pig and is usually cured or smoked. The loin supplies meat for chops, roast, tenderloin, roast and sirloin. Ham comes from the hind legs. Roasts, steaks and ground pork also come from the pig's shoulder and the joints produce tenderloin, ideal for roasting.

Common Pitfalls

When shopping for pork, avoid damp, clammy cuts or those with oily or chalky looking fat. If you are buying antibiotic-fed pork, usually a withdrawal period is mandated before the pigs are slaughtered for the chemicals to leave their system before the meat is consumed. Still, it is best to look for farm-raised, free range, organic pork. When cooking pork it is important to adequately cook the meat to eliminate parasites and bacteria and the possibility of contracting trichinosis. Generally pork should be cooked to an internal temperature of 160 degrees F.