Heritage Pork
Today Canadian consumers have a choice of which breed of pork to buy. Pigs bred for the supermarket provide lean, consistent meat and fat (not flavour). So rare breeds (which take longer to grow, have more fat and produce tasty meat) are gaining interest from butchers and chefs alike. The two heritage breeds garnering the most attention for their superior taste are Berkshire and Tamworth.
Berkshire: Originally from Berkshire, England, Berkshire pork is touted for its rich taste, tenderness and generous marbling of fat. Watch for it in many forms, including cured or smoked, such as bacon and prosciutto. Try it at a restaurant or ask your butcher about availability.
Tamworth: One of the oldest breeds of pig, this takes its name from the town of Tamworth in Staffordshire, England. In Canada, many farms had a few Tamworth pigs until the 1960s, when new regulations contributed to their decline. Primarily a bacon pig, they are making a resurgence as a great dual-purpose pig for their tasty meat and tremendous bacon.
Iberico Pork: Click here to learn all about this acorn-munching breed from Spain >>
Seasoned Pork
Some supermarkets sell what is labelled “seasoned” pork, meaning it has been injected with a brine containing salt and sodium phosphate. Since some cuts are quite lean, they can seem too dry and tough when cooked. Seasoned pork retains moisture even if overcooked, but is less flavourful than unseasoned regular pork as a result.
Pork cooking tip: Think pink
A touch of pink in pork is both safe and desirable, especially to keep loin cuts flavourful and juicy. Concerns about undercooked pork came from trichinosis, a disease caused by a parasite. However, it hasn’t been a health issue for years. Besides, the microbe in question is destroyed at 137°F (58°C), well below the recommended 160°F (71°C) internal temperature for roasts and ground meat.
Read more: Our professional tips for making succulent pork ribs >>
