Pork VRQ2 Theory Unit 709 UPK 709

Pork Pigs are one of the major sources of animal protein in the world They are easy to rear, they are extremely efficient at turning foodstuffs into fat and protein Pork has a light coloured flesh as pigs are less active than cows and sheep (less red muscle tissue) They are usually slaughtered at 6-9 months (before sexual maturity)

Quality Points The fat should be white and firm, yellowish fat indicates an older animal The skin should be smooth and relatively hairless The flesh should be pinkish and free of strong odours The bones should be firm and cut ends bloody, if porous, this indicates an older animal

Suckling pigs, are baby pigs that are from 6-12 weeks old, and have not yet been weaned from their mothers. A good sign of quality is smooth hairless skin and tooth buds (the teeth have not yet formed) Suckling pigs do come in older sizes, but the pork flavour becomes more obvious

Nutrition of Pork A good source of protein Lean if the fat is removed A good source of Iron, especially the darker meat

Cuts of Pork

Pork Cookery Because the majority of meat from a pig is quite tender (due to its relaxed attitude) these cuts can be cooked using dry methods Pork has a high level of collagen, and when cooked properly, results in a moist juicy product Modern farming methods have all but eliminated Trichinosis

You still need to be aware when eating pork outside of the developed world These pigs have probably been fed on scraps and household waste, and will harbour the Trichina parasite Cooking to an internal temperature of 58 degrees C will kill the parasite, but 65 degrees C will guarantee this. Minced pork products need to be thoroughly cooked to avoid illness

Examples; Roast Loin of Pork in a salt crust Filet de Porc Normande Côte de Porc Flamande Roast Suckling Pig Porcetta

Methods of preservation Freezing Smoking Drying Curing Confiting Brining/Pickling

Other Pork Products Bacon; this is either from the Belly (streaky) or Loin (back) of the pig It can be wet cured or dry cured, with or without additional flavourings

Gammon is a wet cure of various Pork cuts;

Hams These are the hind legs of Pork that have been wet or dry cured They tend to be very salty, so need to be soaked before cooking Can be smoked for additional flavour Continental hams come in air dried formats, and are eaten thinly sliced, raw The curing of these hams uses less salt The most famous being Proscuitto, Black forest and Jamon

Examples;

Sausages Sausages are one of the oldest ways to use meat scraps and preservation of excess meat Can come in several forms, fresh, cured and blood Fresh sausages are an ideal way to use up the meat trimmings from a carcasse, but this should not be used as a dumping ground

Cured sausages such Salami and Chorizo are highly seasoned and allowed to ferment in natural casings This fermentation gives them their slightly acidic flavour (formation of Lactic acid) These are made from raw meat, so high levels of cleanliness and hygiene must be observed Blood sausages (pudding, Morcilla) are a way to use up the blood of the animal (cooked)

Other bits of Pig Pigs Head used to make brawn Pigs trotters can be boned out braised and then stuffed

Advantages of Preservation Draws out extra moisture from the flesh to prevent its use by Microbes and Bacteria Produces conditions which inhibit the growth of Microbes and Bacteria Adds flavour Lasts Longer, the animal can be utilised over a longer period of time

Questions ????