Pork meat, Rich in proteins and vitamins of the B group

The pork is one of the most consumed in the world and one of the most exploited, because as they say, 'From the pig to the andares'. The WHO (World Health Organization) classifies it as white meat which, compared to red meat, contains less iron, is easier to digest and saturated fat.

fresh food

1 April 2019


Pork is very complete and at the same time very appreciated for its great variety of cuts (chop, rib, loin, sirloin...) and preparation methods (curing, smoking, roasting, sausages, salting...).

 Preparation of the meat according to the piece

Manitas: It's the pig's feet. They are made capades, stews, vinaigrette or simply cooked.
Ribs: Stewed or grilled. They are usually cut into individual portions.
Loin: It can be cooked in the oven, fried, cooked or breaded in small fillets.
Espaldilla: Prepared in tacos and is the perfect piece to prepare stews.
Cabeza de lomo: It is prepared in small pieces that can be cooked, fried or stewed.

Nutritional value

The amount of minerals in pork meat in the lean parts is very significant, 100 grams contain: 12% iron, 15% potassium, 4% magnesium and 16% zinc. In addition, it is rich in vitamin B1 and unsaturated fatty acids, although the amount of fat is the most variable component because it depends on the species, race, sex, age, cut of the meat, piece that is consumed and the feeding that the animal has had throughout its life.

Benefits of pork

It is an excellent source of protein, essential in many functions of the body, including growth, so it is highly recommended in the diets of children.

It is generally lean meat, provided that we avoid the addition of fats in cooking (butter, fried ...).

Advice on purchase, preservation and preparation

• When choosing the piece of pork, we must take into account that the back is considered the highest quality, while the front contains more collagen, so it is more gelatinous.

Once at home the meat should be kept in the refrigerator between 3 and 5 days and in the freezer a maximum of 4 months for large pieces and 2 months for small ones.

It should be noted that the smaller the cut, the faster the meat spoils, so minced meat should be eaten the same day of purchase or the next.

It is recommended to consult the butchers about the different cuts and the best type of preparation to obtain the best result.

From our website to your kitchen

 Pork and apple empanada 

Pork sirloin with honey

Pork loin with cheese and bacon

Pork with sage and thyme infusion

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