Pork on the Fork!

Pork is the culinary name for the domestic pig...'sus domesticus', and according to the modern day oracle that is 'Wikipedia', pork is one of the most consumed meats in the world....who would've thought!

There are a wide variety of pork products on the market in varying shapes and forms produced from the humble pig, some examples are:

• loin or tenderloin ; with or without the skin (it is the skin which becomes 'crackling' when cooked)
• loin chops with a bone in which come individually sliced between each rib or in a whole piece for roasting - rack of pork
• shoulder- whole or as chops bone in
• leg/ rump (butt)
• cheeks & whole head
• trotters
• belly
• ribs
• pork mince

pork is widely cured or smoked and available as;

• bacon - either sliced- rashers from the belly or back, or in a whole piece - loin
• gammon - whole joint or as thick slices for frying or grilling
• sausages - fresh, cured, smoked.... such as salami, chorizo, Arles sausage
• burgers / mince

Pork can be a very lean meat as the fat is on the outer edge of the meat and not marbled through it as it is in beef, but there is nothing better than keeping the natural fat intact and letting this fat 'baste' the meat as it cooks, much of the flavour of pork is in the fat, so if you want to enjoy your pork at it's best then keep some of the fat on it during cooking, you can always trim it away later if you like!

Pork is one of the cheaper meats on the market and price per kilo is a fraction of the cost of beef!
A word of warning though! many pork products in the supermarket have 'added water', so read your labels carefully, if water has been added to your loin of pork or your slices of bacon to 'plump' it up then it should be listed on the packaging....why would you pay for water after all! go for 'dry cured'.

Hamilton Farm Saddle-back pigs

Another way to get around this is to buy your pork and bacon directly from a farmer who specialises in rearing pigs free range and producing their own products.

I am very lucky to have a local farmer about 15 minutes away on Hamilton's Farm, Co. Donegal, rearing saddle-back pigs, 'free range'.

Their methods of rearing and caring for their animals and their 'farm to fork' policy shows in the quality of the end product.



So check out your local farmers market or farm shop or the many food fairs dotted around the country and festivals that are held throughout the year, you never know who may be within easy reach of you. Most producers carry of variety of products even making their own burgers and sausages!

Yes, you may argue that you pay a slight bit more for an 'artisan' product, but when you compare kilo per kilo of actual meat, there is better value in a quality product as you are NOT paying for 'added water' !!! and your piece of meat or bacon won't be subject to shrinkage in the oven or under the grill like your 'economy' piece!......the flavour is always better too and you can't put a price on your taste-buds!

click here for my take on the traditional Irish 'bacon & cabbage'