Pork: Be Inspired in October

By CnAgri2012-10-18 19:58:37 Print

The leaves have changed colors, and harvest is almost complete. The month of October is not only great for beautiful colors, tailgates and trick-or-treating, but it is a great opportunity for pig farmers to showcase their AMAZING product during October Pork Month.

Manyconsumersare in search of knowledge about the different cuts of pork and meat preparation. So often you hear from a consumer that they feel pork is dry and tough, which is a result of being over cooked. But there is good news! You can have a delicious, juicy, great-tasting pork experience if you follow the current FDA guidelines which recommend cooking fresh pork to 145 degrees Fahrenheit with a three minute rest period.

Cooking to medium doneness for chops, tenderloins and roasts means just a blush of pink in the center. Cooking low and slow for ribs, loins and pork shoulder for classic fall-of-the-bone ribs and perfect pulled pork is a must.

Pork is so versatile it works with many flavors! No matter what time of the year it is, it is easy to adapt sauces, rubs and marinades to create a dynamic meal that will turn Blah into Ahh!

Over the last thirty years, pork has become leaner and contains less saturated fat. Pork tenderloin, the healthiest cut of pork, is actually just as lean as a skinless chicken breast. Pork has received the American Heart Association's Heart Healthy Checkmark, which means it can be marked and promoted as a heart-healthy product.

Pork is also a great source of protein, thiamin, vitamin B6, phosphorus and niacin, as well as a very good source of potassium, riboflavin and zinc.