There are those red and the white ones. But did you know that there are also meats rose? Are those pork, present for centuries in the Italian tradition, but today little valued in the eyes of consumers. A real shame, given that it is meat lean and rich in properties nutritional, quick to cook and perfect to taste in many typical recipes of culture culinary Italian. And also inexpensive. All aspects positive which, however, are often not perceived, as evidenced by the continuous decline in purchases. Today, says theISMEA, only 17% of household spending on meat is destined for pork. Here is the proposal to establish the category of "Pink meat" to identify and bring out the features they make interesting pork modern, very different from those of the past. Let's find out how and why.
MORE DUMPY AND HEALTHY
Pigs were also put on a diet. Changed the type of diet and changed the lifestyle on the farm, they lost weight and fat. For example, the lard it has gone from 8-10 to 1-2 cm in thickness and, in 6-month-old pigs, the infiltration fat has dropped from 15-20% to the current 2-4%. In addition to decreasing, i fat they have also changed their structure. And so the composition nutritional of the pork we bring to the table is decidedly improved: fats have dropped by 30% and today they have an average value of 6.2%. In parallel the percentage of those "Good" (and in particular Omega-3) has risen. Instead the protein they reached values between 19% and 23%, depending on the cut and the calories they range from 100 to 250 per portion (ie per 100 grams). And, therefore, they are lower to those of beef. But not only. Today pork has a content of cholesterol comparable to that of meat white and a protein and vitamin B1 and B2 content aligned to that of red meats. Compared to which, they have less fat and a lot less sodium (five times less). The intake of vitamins and minerals has also grown. With 100 g of pork, over 50% of the daily vitamin requirement is covered B1, 25% of that of selenium, 36% of that of vitamin B12, 20% of that of zinc and 17% of that of iron.
Probably, when we go shopping, we don't realize it, but pork isn't all equal. Rather. It can come from so-called pigs "Light" or from "heavy" pigs and from different anatomical parts, such as thigh, loin or shoulder. And the differences are noteworthy, both as a nutritional value and as a result on the table. The first difference to know is that between light pigs and those heavy. The former are intended for the production of fresh meat: for this reason only a few are used races and they are raised for 5-6 months, until they reach 100-110 kg in weight. Instead for i "heavy pigs" there are a greater variety of breeds and asupply different, and also the breeding is longer (about 8-9 months) until they reach a weight of 160 kg. Their meat is destined above all for the production of salami but from those grown and bred in Italy, fresh meat is also obtained. There is also a pork fresh all Italian that obtained the PDO (Protected Designation of Origin): is that of cinta senese, obtained from pigs of this historic breed, bred in the wild or semi-wild and fed mainly on pasture until they reach i 120 kg of weight. Cinta Senese meats are in great demand and appreciated for their marked taste, the most intense color and the strong presence of marbling fat, more fluid and pleasant. Moreover, when you cook them, they lose less water, remaining more tender and pleasant.
MORE VERSATILE IN THE KITCHEN
60 kg of meat is obtained from a light 100 kg pig fresh, divided into at least a dozen different cuts whose names often vary from region in the region. The prized part of the cuts of a pig represents less than half of the b of the live animal. The most valuable and expensive cut is the yoke (also called loin): it is the best to prepare roasts or to cook in wet. When it is boned it becomes the loin, to be eaten roasted or braised. The other top cut is the leg: besides being used in delicatessen to obtain ham, it is also eaten fresh, for particularly rich roasts, or cut into slices to obtain excellent ones steaks. It is also indicated for stews and skewers. Then there are the cuts fat, which represent about a quarter of the meat obtained from a pig. They are all to be rediscovered because they are tasty, versatile and convenient. He has an excellent relationship quality price the cup, that is the part obtained from the capocollo (the muscles of the neck and back). It is a soft and tasty cut, perfect for roasts, stews and braised meats, but often also used for steaks. Another popular "fat" cut is the push pins (or ribs), ie at the end of the ribs of the carrè. Very tasty and tasty, due to the presence ofbone, they are exquisite stewed, delicious to oven with potatoes and incomparable in grills. Important note: in any case yes do you cook, meat swine always goes cooked well and it must never have been served to the blood.
DISCOVER THE SALT AND PEPPER COOKING COURSES