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All about pork

There are lots of reasons to fall in love with pork. It’s incredibly versatile, low in fat, nutritious and delicious… making it a dream protein! It’s no surprise that this meat is a worldwide favourite. Whether it’s used in everyday cooking or in finer fare, pork lends itself to all kinds of dishes, from the most traditional to the most exotic. Let yourself fall in love with this affordable, easy-to-prepare meat.


Quebec pork at Metro

When you serve Quebec pork, you’re supporting one of over 3000 producers and promoting practices that uphold the highest standards in animal welfare and stewardship of the environment.

 

It’s for good reason that Quebec pork is enjoyed in over 125 countries! Our producers’ know-how, combined with that of your local Metro butcher, an expert in cuts of all kinds, ensures you get a quality product that will enhance your meals whatever cut you choose to serve: fillet, ribs, bavette, ham…


Nutritional value, health benefits, and storage methods

Contrary to popular belief, pork is a lean meat! With a nutritional content similar to chicken, this pink-grey meat is low in fat.

 

Of course, we’re talking about trimmed cuts of pork, not the layers of fat that envelope the meat or cold cuts with their high concentrations of fat and salt.

Pork’s nutritional value and health benefits

  • Pork contains only about 105 to 135 calories per 100 g serving, but more than 20 g of protein.
  • It’s also an excellent source of minerals (iron, phosphorus, zinc, selenium) and vitamin B, all essential for human growth.

Storing pork

To preserve all of the pork’s benefits, keep it for no more than 2 to 3 days in the refrigerator. If possible, store pork in the lower portion of the fridge where it’s more likely to be 0°C (32°F) to 4°C (40°F) and on the bottom shelf so if it drips it won’t drip on any food below.

 

If you can’t use the meat in the next couple of days, you can freeze it for 8 to 12 months at -18 °C (0 °F). Use wrapping materials designed for freezing. Don’t forget to write the contents and the date of freezing on the wrapping with a permanent marker.

 

To make sure you don’t waste any food, consume frozen foods beginning with the oldest date and work your way through to the most recent. If you’d like to make sure harmful bacteria don’t join the festivities, always thaw and marinate meats in the refrigerator, not on the counter.

Which recipes for which cuts?

Pork is both delicious and economical. Pork blade roast, loin or leg, shoulder, fillet or eye of round are sure-fire winners for the whole family.

 

Lavish and economical at the same time, these cuts can be cooked as is or cut into slices, thin strips or cubes (at the Metro meat counter or at home). Here are some succulent, nutritious and innovative recipes you can prepare using the least expensive cuts of pork.


Wondering which cut of pork to use in a particular recipe? Ask your butcher to recommend the specific cuts that’ll make any recipe a sure-fire winner.


Enhance pork’s flavour with herbs and spices

With the perfect seasoning, there’s no need to be a great chef to enhance the taste of pork. A pinch of bold flavour does the trick, whether in a dry marinade or a sauce. Pork is good with just about everything. Its balanced taste is subtle yet assertive, making it the perfect match for all flavours, including:

  • Strong and bold ones like mustard and ginger.
  • Exotic perfumed ones like green tea, star anise, curry or cumin.
  • Fruity ones like apple and pear, which pair particularly well with pork.

Other spices that go well with pork:

  • Garlic
  • Dill
  • Coriander
  • Onion
  • Rosemary
  • sage
  • Thyme
  • Hungarian paprika
  • Chili pepper

Eye of pork round, a tasty new Metro offering!

Back ribs, cutlets, sirloin, tenderloin, shank... Pork comes in dozens of cuts, many of which are little known, such as the eye of Quebec pork round, a new offering from your Metro butcher.

 

Similar to tenderloin, the eye of pork is a lean cut (less than 10% fat) that’s surprisingly tender. You can roast, braise or simmer it as you would a shoulder or ham. Let your imagination run free when it comes to sides. You can serve up anything from classic mashed potatoes to a colourful ratatouille or a pasta salad.


Tips from our butcher expert

Here are two tips from your Metro butcher expert to keep your pork cut as juicy as possible!

Keeping pork tender and juicy

  • Never cut the meat while it’s cooking, even to check that it’s done!
  • Check its temperature with a meat thermometer (remove meat from heat when core temperature is between 57°C (135°F) and 74°C (165°F).
  • Cook tender cuts quickly
  • Let the meat sit after cooking to retain all the juices

Your butcher expert can tell you the best cooking method to use according to the pork cut and recipe you’ve chosen. Feel free to ask them questions!

Homemade brining

Brine is a liquid preparation used extensively in butcher shops to preserve meat and infuse it with additional flavours.

  • Soak pork in a mixture of water and salt (1/2 cup of salt for 8 cups of cold water) to make your meat even juicier
  • Ensure the meat is fully submerged in the brine as harmful bacteria can grow on any meat that’s exposed to air

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