What Makes a Good Piece of Pork?
Back Ribs
Belly
Boneless Loin
Boneless Shank
Button Boneless
Chop
Ear
Foot
Hock
Kidney
Liver
Loin,
Centre Cut
Centre Cut
Rib Crown Roast
Rib Roast, Rack
Shoulder Butt
Shoulder Picnic
Spare Ribs
Tail
Tenderloin Ends
Tenderloin Roast
Tenderloin
Colour
Like beef, the colour of pork depends on the breed of animals, as well as the different feed used. Although these factors are becoming more uniform there is still a colour difference in pork depending on the region the hog is raised in. This being said, if the meat is too pale or dark, it can be an indication that the animal is not of top quality.
Like beef, the colour of pork depends on the breed of animals, as well as the different feed used. Although these factors are becoming more uniform there is still a colour difference in pork depending on the region the hog is raised in. This being said, if the meat is too pale or dark, it can be an indication that the animal is not of top quality.
Pale Pork can be an indication that the meat has a low Ph level making it dry and stringy or that the meat is "feed water". Dark Pork is also an indication of poorer quality as it could mean that the animal was overly stressed during production. Usually, a nice pink color is the best to look for.
Odour
Pork odour, often called "Boar Taint" is harmless. It happens occasionally during the processing of pork when there is a high level of androstenone and/or skatole in males pigs. Male pigs are castrated at a young age to curb this effect, so it is an uncommon occurrence. Some breeds are just prone to Boar taint more than others.
Pork odour, often called "Boar Taint" is harmless. It happens occasionally during the processing of pork when there is a high level of androstenone and/or skatole in males pigs. Male pigs are castrated at a young age to curb this effect, so it is an uncommon occurrence. Some breeds are just prone to Boar taint more than others.