Pork

• Roasting: Roasting a pork loin or pork shoulder yields a succulent and flavorful centerpiece for a special occasion meal. Consider slow-roasting for maximum tenderness.- Grilling: Pork chops and ribs are excellent candidates for grilling, resulting in a smoky, charred exterior and juicy interior. Marinate the pork beforehand for enhanced flavor.- Braising: Braising pork belly or pork shoulder creates incredibly tender and rich dishes. The low and slow cooking process breaks down the connective tissues, resulting in a melt-in-your-mouth texture, perfect for pulled pork sandwiches or stews.- Stir-frying: Thinly sliced pork tenderloin or pork loin is ideal for stir-fries, offering a quick and easy way to incorporate protein into vegetable-based dishes. Its mild flavor complements a wide variety of sauces and spices.- Making Sausages: Ground pork is the primary ingredient in a wide variety of sausages, from breakfast sausage to Italian sausage. Experiment with different seasonings and spices to create your own unique sausage blends.

• Excellent source of high-quality protein, essential for muscle building and repair.
• Rich in B vitamins, particularly B12, crucial for nerve function and energy production.
• Contains iron, readily absorbed by the body, important for red blood cell formation and preventing anemia.
• Provides zinc, supporting immune function and wound healing.
• Good source of phosphorus, essential for bone health and energy metabolism.
• Offers selenium, an antioxidant that helps protect cells from damage.

Fresh pork should always be refrigerated promptly at a temperature below 40°F (4°C). Ground pork should be used within 1-2 days, while roasts, chops, and steaks can be stored for 3-5 days. For longer storage, wrap pork tightly in freezer-safe packaging or airtight containers and freeze for up to 6-12 months for optimal quality. Thaw frozen pork in the refrigerator, never at room temperature, to prevent bacterial growth.