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What does healthy pork look like?

What can I do with the various pork cuts

Is pork fatty and high in cholesterol?
How can I keep a serving of pork low in fat?

Is pork rich in vitamins and minerals?

How does pork compare to other meats?

Why SA pork?

Shopping tips

Shopping tips

To get the most for your money, take the time to figure out the cost per serving. Some boneless cuts may seem more expensive, but actually are a better buy because you are not paying for the bone. Also look for the:

  • The degree of leanness. Modern-day production has reduced pork’s fat content. In fact, pork is a major contender in the lean meat category and many cuts of pork are as lean or leaner than chicken.
  • How you’ll cook it. If time is limited, you’ll want to select a smaller cut, like pork chops that cook quickly. If you’re entertaining and have several other dishes to prepare, you may want to choose a roast that can be put in the oven and requires very little attention.
  • Number of people to be served. The "average" serving size for pork is 100 g of cooked meat. Start with 125 g  of boneless, raw pork to yield 100 g of cooked pork. A 100 g serving is about the size of a deck of cards.

The main characteristics used to classify pork carcases are the carcase mass, and the percentage meat in the carcase. The names of the classes of carcases of 21 to 90 kg, are known as P, O, R, C, U and S; class P being those with the highest percentage of meat and S being those with the lowest percentage of meat.

Also keep in mind

  • Shop around for best buys, specials and best value for money. Study advertisements regularly and critically.
  • Shop in your area so as to cut down on travelling costs.
  • Avoid buying at the beginning or the end of the month or over festive and holiday seasons.
  • Buy only pork that has been inspected by health officers and slaughtered in a abattoir abattoirs.
  • Maintain the cold chain as red meat is highly perishable and its shelf life is shortened dramatically if the chain is broken.
  • It is normally cheaper to buy in bulk  than to buy on a daily or weekly basis.
  •  Get to know the meat cuts to ensure that you make more accurate and cost-effective decisions and utilise the lesser known cuts.
  • Use bones and off-cuts to prepare stock or soups, or use to add flavour to vegetable dishes.