Pork

Pork Fun Facts • $105,000 is the highest price

ever paid for a hog (March 5, 1998)

• The longest single sausage measured 5,917 feet (cooked in Barcelona, Spain)

• China is the number one producer and consumer of fresh pork in the world.

• At the 1904 St. Louis World’s Fair hotdogs were called “Red Hots”.

• Pork is the world’s most widely eaten meat.

Pork Nutrition Info

• Pork is very high in complete proteins

• In a 2000 calorie diet a person needs 5 ½ oz. of protein everyday

• Pork is considered to be a lean meat

Meats are composed of…

• Muscle Tissue • Connective Tissue • Fat

*Meat is edible muscle of the animal– The toughest cuts of meat are found in the

parts of the animal where the muscles are worked the most.

Cuts of Pork– Wholesale

• Large cuts that are sold to supermarkets

– Retail • Smaller cuts divided by the supermarket • These come from the whole sale cut

Side LegBoston Shoulder

Picnic Shoulder

Retail Cuts

• Boston Shoulder – Ground meat, sausage, and

shoulder roast

• Picnic Shoulder – Arm roasts and stews

• Loin – Pork chops, tenderloin, roasts,

ribs, Canadian style bacon

*you get the largest variety from this wholesale cut

• Side– Spare ribs and sliced bacon

• Leg – Ham and leg cutlets

Cooking Methods -Less Tender Cuts

• Less tender cuts (arm/shoulder roasts, stew meats) need to be tenderized. – before the cooking process by marinating.– During the cooking process by using a moist

heat cooking method.

• Using Moist Heat – This breaks down the collagen making the

meat tender

Cooking Methods – Moist & Combination

1. Simmering/Sautéing – moist heat cooking method– using a small amount of oil over medium heat in an

uncovered pan.

2. Stewing – moist heat cooking method– cooking in a liquid over low heat in a covered pot

3. Braising – combination cooking method using both moist and dry

heat– typically the food is first seared at a high temperature and

then finished in a covered pot with liquid

Cooking Methods - Tender Cuts

• Tender cuts primarily come from the loin – pork, cops, tenderloin, roasts, ribs, and

Canadian bacon • Due to the tenderness of the meat dry

cooking methods can be used– This will cook the meat in a fast time frame.

Cooking Methods - Dry Heat1. Grilling

• Cooking over a direct heat source

2. Broiling • Cook 4 inches under

direct heat

1. Barbequing • Grilling over indirect

heat

2. Roasting • Unless specified

roast in an uncovered shallow pan at 350 degrees