Pork

How to Choose the Best

Pork is the name for cuts of meat from swine. These cuts are taken from specific areas of the pig, including the shoulder or butt, leg, loin, spare rib and trotter. Some common cuts are chops, cutlets, tenderloin, loin, hock, shank, ham leg, ribs, belly and bacon. Refer to a recipe to determine the proper cut to purchase.

Shelf Life and Storage

Store pork products in a well sealed bag or container in the refrigerator for up seven days. Use any cooked pork products within five days of preparation.

Freezing

Freeze any pork that cannot be used immediately for up to three months. Thaw frozen meat in the refrigerator overnight to safely defrost it.

Preparation Suggestions

Pork is a versatile meat used in many cuisines and cultures around the world. Serve a slightly sweet side dish alongside grilled or oven-roasted pork loin or chops to complement its mild flavor. For an interesting twist try stuffing the pork with the same sweet accompaniment so the flavors can meld together during cooking. Tougher cuts of pork benefit from long cooking times that break down the tough connective tissue. Mexican carnitas are an example of slow-cooked pork can be luscious and fork-tender. Most sausages are pork-based or rely on pork fat to keep them moist and juicy. The salted and cured pork leg becomes ham in the Unites States or prosciutto in Italy.