How to Buy Pork

Because of the trend toward cutting fats in the modern diet, most commercially sold pork products today are much leaner than old-fashioned, farm-raised or free-range pork. This new “enhanced” pork product is injected with chemicals to bolster its flavor and make it juicier, but some of the juices leached during cooking can taste artificial or unappealing, so you may want to stick with natural, organic or free-range pork for cooking. Higher in fat content, traditional pork may also contain extra minerals and iron, which can affect the flavor. Those used to modified supermarket-style pork cuts may find traditional pork gamy in flavor, but when it comes to slow cooking, it’s the preferred cut to use.

Instructions

1. Buy blade shoulder, arm shoulder and shoulder hock cuts only when you are planning to cook your meat for a long time, as they are fatty, but tougher cuts of meat than cuts from less muscular parts of the pig. These flavorful cuts will remain moist and tender during long, slow cooking.

2. Buy the less fatty loin cuts when you are looking for lean, dry meat, such as in pork chops, tenderloin, ribs and roasts. With little marbling, this delicate cut cooks very quickly.

3. Buy side cuts when you want fatty, juicy meat, such as spareribs or bacon.

4. Choose the leg cuts when you want ham or ham roast. The shank end is easier to carve than the butt end or rounded sirloin.

Tips & Warnings

• To add moisture and enhance the flavor of a dry cut of meat, soak it in a salt water brine solution at home.

Resources

• More on pork
• More about free range pork