Pork meat, Rich in proteins and vitamins of the B group

Pork is low in calories and very beneficial to health. We tell you about its nutritional value and its calorie table.

Pork is very complete and at the same time very appreciated for its great variety of cuts (chop, rib, loin, sirloin...) and preparation methods (curing, smoking, roasting, sausages, salting...).

Preparation of the meat according to the piece

Manitas: It's the pig's feet. They are made capades, stews, vinaigrette or simply cooked.
Ribs: Stewed or grilled. They are usually cut into individual portions.
Loin: It can be cooked in the oven, fried, cooked or breaded in small fillets.
Espaldilla: Prepared in tacos and is the perfect piece to prepare stews.
Cabeza de lomo: It is prepared in small pieces that can be cooked, fried or stewed.

Nutritional value

The amount of minerals in pork meat in the lean parts is very significant, 100 grams contain: 12% iron, 15% potassium, 4% magnesium and 16% zinc. In addition, it is rich in vitamin B1 and unsaturated fatty acids, although the amount of fat is the most variable component because it depends on the species, race, sex, age, cut of the meat, piece that is consumed and the feeding that the animal has had throughout its life.

Benefits of pork

•It is an excellent source of protein, essential in many functions of the body, including growth, so it is highly recommended in the diets of children.

• It is generally lean meat, provided that we avoid the addition of fats in cooking (butter, fried ...).

Advice on purchase, preservation and preparation

• When choosing the piece of pork, we must take into account that the back is considered the highest quality, while the front contains more collagen, so it is more gelatinous.

• Once at home the meat should be kept in the refrigerator between 3 and 5 days and in the freezer a maximum of 4 months for large pieces and 2 months for small ones.

• It should be noted that the smaller the cut, the faster the meat spoils, so minced meat should be eaten the same day of purchase or the next.

• It is recommended to consult the butchers about the different cuts and the best type of preparation to obtain the best result.