Food Safety

There are many cuts of pork available to consumers. All cuts are versatile and enhance the flavor of any dish.  Pork tenderloin, pork roast, pork chops, sausage and pork ribs are popular choices while bacon is the favorite of most consumers. When buying pork, look for pork that is pinkish red in color and has some  marbling, or small flecks of fat.  Ground pork is becoming an all around favorite you will want to have in your freezer. 

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Pork is nutrient-rich and an excellent source of protein. Pork tenderloin and pork sirloin roast meet the standards for healthy protein by the American Heart Association. This means they contain less than 5 grams of fat, 480 milligrams or less of sodium. A 3 oz. serving of pork tenderloin contains 22 grams of protein.  Pork is an affordable, high-quality protein you can feel good about feeding your family.

Following food safety protocols when handling and cooking raw pork ensures health safety.

Here are a few safety tips:

~When handling raw pork, be careful not to cross contaminate with other foods in the kitchen. 

~Cook pork to a safe internal temperature of 145 degrees.

~Refrigerate raw or cooked meat at 40 degrees or less.