Not all pork is raised, fed or processed the same and as a consumer finding the best quality meat can be a difficult task to tackle. If you’re feeling like you need some guidance when it comes to buying pork, here are our top tips and things to consider. Shopping Tips
- Pork should be light red to cherry red, never pale or white.
- The fat should be white and creamy with no dark spots.
- The best-tasting pork is marbled with flecks of fat scattered through the lean meat.
- Fresh pork should never have any off odors.
- When you push down on the pork it should not spring back.
- When you cook pork, even more juices will flow out.
- Avoid pale, soft pork sitting in the package in liquid.
- Avoid purchasing “enhanced” pork. Some manufacturers inject pork with a solution of water, salt and phosphates to keep it from drying out. The percentage of water is usually around 8 to 10 percent. It has a soft, rubbery texture and a slightly acrid or bitter taste.
Storage Tips
After purchase, refrigerate or freeze pork as soon as possible. If refrigerating pork, be sure to cook it or freeze it by the "Use By" date on the package, or freeze it.
If freezing pork for longer than two weeks, wrap the meat in freezer bags to prevent freezer burn. To prevent the risk of bacterial growth, always thaw frozen pork out in the refrigerator.
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About Spragg’s Meat Shop
Spragg’s Meat Shop is a family owned and operated business located in Rosemary, Alberta. Greg and Bonnie Spragg raise hogs, process, and market their pork products direct to Albertan consumers. Spragg’s works hard to produce the best pork for Albertans, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked and the roast is marinated. The Spragg family hopes that you get as much enjoyment eating their pork as they do getting it to your table.