Pork

Pork is one of the best sources of the range of B vitamins. The lean pork contains a little more total fat than beef. Pork is also a good source of zinc and selenium. Roast pork crackling is very high in fat.

Uses of Pork

Pork may be cooked from fresh meat. Legs and shoulders, when used fresh, are usually cut bone-in for roasting, or leg steaks can be cut from the bone. Belly pork can be used for steaks or diced stir fry meat. The loin, the meat along the back of the pig, can be used for a wide variety of products including pork chops or loin roast.

Pork can also be cured over time. Cured meat products include ham and bacon.

Pork is particularly common as an ingredient of sausages.

Nutrition Chart