Pork
In general, the primal pork cuts from the top of the pig (like the loin) are leaner and more tender than those from the bottom. But cooking the tougher cuts (like the shoulder and the hocks) low and slow can make them tender and juicy.
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and oozing with flavour. It is often thought of as a particularly fatty type of meat but modern breeding, rearing and butchering has today made pork a low-fat, healthy meat. Furthermore, the fat it does contain is less saturated than that found in other meats.
Pork is high in protein, an excellent source of iron, zinc and B vitamins and tastes wonderful too – so get some pork on your fork!
16 products
16 products
