CELEBRATING PORK MONTH

October is Pork Month!

You have waited all year and it’s finally here. An entire month dedicated to tender, juicy, delicious pork! October is National Pork Month, so join us and all our pork farmers across Jamaica in celebrating. If you have eaten a slice of bacon, pork chop or pulled pork, ribs smothered in barbeque sauce, you have a connection to a pork farmer. Now more than ever, we have access to many tools and resources to better care for our animals and meet consumer demand.

Pork is the world’s most widely eaten meat, representing 36 percent of all meat consumed, according to the USDA Foreign Agricultural Service. It provides a plethora of nutritional qualities, including amino acids, vitamins and protein.

Through changes in feeding and breeding techniques, pork producers have responded to consumer demand for leaner pork. Pork tenderloin is certified as heart-healthy by the American Heart Association with its heart-check mark, indicating that it contains less than 6.5 grams of fat, 1 gram or less of saturated fat.

Pork adsorbs flavors well, which enhances the overall taste. Grill fresh cuts, such as chops and loins, to 145 degrees Fahrenheit, then take off the grill and let rest for three minutes. To prepare a

tasty pork chop, consider marinating the meat first. Your finished product is a juicy, tender cut of meat.

What should I look for when buying fresh pork? When buying pork, look for cuts with a relatively small amount of fat over the outside and with meat that is firm and a grayish pink color. For best flavor and tenderness, meat should have a small amount of marbling.

What do the dates on pork mean? Product dating (i.e. applying “sell by” or “use by” dates) is not required by government regulations. However, many stores and processors may voluntarily choose to date packages of raw pork. Use or freeze products with a “sell-by” date within 3 to 5 days of purchase.

If the manufacturer has determined a “use-by” date, observe it. It’s always best to buy a product before its date expires. It’s not important if a date expires after freezing pork because all foods stay safe while properly frozen.

How do I thaw pork? There are three safe ways to thaw pork: in the refrigerator, in cold water (in an airtight or leak-proof bag) and in the microwave. Never thaw at room temperature on the counter or in other locations.

When microwave-defrosting pork, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving

It is safe to cook frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness.

Do not cook frozen pork in a slow cooker. It isn’t necessary to wash raw pork before cooking it. Any bacteria which might be present on the surface would be destroyed by cooking.

What cooking temperature does pork need

reach to be safe? For safety, the USDA recommends cooking ground pork patties and ground pork mixtures such as meat loaf to 160 degrees F. Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145 degrees F as measured with a food thermometer before removing meat from the heat source.

For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, you can always choose to cook meat to higher temperatures.