Nowadays pork is low in fat and low in kilojoules as it contains a low percentage of intramuscular fat, making it an ideal choice for slimmers and for healthy eaters. Once visible fat has been trimmed, pork contains only 1,5% intramuscular fat.

Rich in minerals and vitamin (B1 (thiamine), a 90 g portion of pork without bone provides adults with 45% of their daily protein needs.

Quality characteristics

Colour

The meat of a young animal is greyish pink. Generally, the older the animal, the darker the meat.

Texture

The meat should feel firm to the touch and not leave an impression when pressed with a finger.

Bones

The surface of sawn bones should be red and porous. The ribs should be red flecks. The bones of an older animal are greyish white and chalky with no red flecks on the ribs.

Cartilage

The cartilage between the vertebrae is soft and jelly-like. In an older animal the cartilage is hard.

Fat

The fat is mostly white to creamy white. An oily appearance is indicative of an older animal.

The rind (skin)