Pork

our meat

Pork

According to Wikipedia, Pork is the most widely eaten meat in the world, accounting for about 38% of meat production worldwide. Consumption varies widely from place to place.

The pork chop is amazing. Luscious white meat, with just the right amount of fat. A chop that cooks up perfectly with a nice brown colour whether it’s braaied, grilled or fried. Maybe it’s the bacon that’s the best.

Maybe it’s the seasoned pork sausages that with one taste takes you back to a time when the family was all gathered around the kitchen table for a good, old-fashioned country breakfast. You can picture the sausage next to the eggs sizzling in the big, black frying pan, the scent of home-baked bread and fresh coffee in the air.

Whichever it is, each pork product from Taste butchery tastes like it could conjure up an old memory or create a new one almost immediately.

 High-quality protein is the main nutritional component of pork, making it useful for muscle growth and maintenance.

Vitamins and Minerals

These are the main vitamins and minerals found in pork:

  • Thiamin: Unlike other types of red meat, such as beef and lamb, pork is particularly rich in thiamin. Thiamin is one of the B-vitamins and plays an essential role in various body functions.
  • Selenium: Pork is usually a rich source of selenium. The best sources of this essential mineral are animal-derived foods, such as meat, seafood, eggs, and dairy products.
  • Zinc: An important mineral, abundant in pork. It is essential for a healthy brain and immune system.
  • Vitamin B12: Only found in foods of animal origin, vitamin B12 is important for blood formation and brain function. Vitamin B12 deficiency may cause anemia and damage to neurons.
  • Vitamin B6: A group of several related vitamins, important for the formation of red blood cells.
  • Niacin: One of the B-vitamins, also called vitamin B3. It serves a variety of functions in the body and is important for growth and metabolism.
  • Phosphorus: Abundant and common in most foods, phosphorus is usually a large component of people’s diets. It is essential for body growth and maintenance.
  • Iron: Pork contains less iron than lamb or beef. However, the absorption of meat iron (heme-iron) from the digestive tract is very efficient and pork can be considered an outstanding source of iron.

 Pork is an excellent source of many vitamins and minerals, including thiamin, zinc, vitamin B12, vitamin B6, niacin, phosphorus, and iron.