pork

Nutrition

Pork is a leading source of thiamin and other B vitamins, which are needed to convert carbohydrates into energy and support the cardiovascular and nervous systems. Pork also offers iron, zinc and protein with less fat than beef.
 
Selection

Though many cured pork products such as bacon and ham are common, the most popular fresh pork cuts are pork chops, pork loin and pork ribs. Most pork should be pale pink with a small amount of white (not yellow) fat marbled throughout, and pork tenderloin should be deep red. Darker meat often denotes an older animal. Any bones should be red and spongy near the ends.
 
Storage

Pork can be refrigerated for two to three days in the coldest part of the refrigerator but should be removed from store packaging and wrapped loosely in wax paper. It can also be frozen for three to six months in airtight packaging.
 
Preparation

Trim external fat from pork before cooking. Pork is often roasted or broiled by placing meat on a rack several inches from the heat. Cooking times vary based on size and type of the cut.

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