Post on 17-Dec-2015
Pork VRQ2 Theory
Unit 709UPK 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 ????