think pink!
Today's leaner pork cooks quickly! Overcooking will rob pork of tenderness, juiciness and flavour.

The age-old fear of trichinosis is simply unfounded today, as trichinae infection in European hogs is a clinical rarity. To assure wholesomeness and good flavour and texture, cook pork medium - to an internal temperature of 71 degrees centigrade.

A slightly pink colour in fresh roasted or grilled pork provides tender, juicy eating. 71°c

nutrients plus
A real nutritional bargain? You bet!

Fresh pork is an outstanding source of many vitamins and minerals essential to the human diet Pork provides high quality protein, and is a primary source of other essential nutrients like vitamin B1 (thiamin).

As always, pork is an excellent source of vitamins B2, B6, B12, iron and zinc.

focus on fats
Britain's Food Guide to Healthy Eating encourages us to enjoy a variety of foods and to reduce the amount of fat we eat.

Fat is present in many foods and can be visible or invisible. Visible fat includes trimmable fat on meat and under the skin of chicken. Invisible fat refers to the fat used in processing or preparation of foods (for example, potato chips, muffins, french fries, etc.), as well as the fat we add to our food (for example, butter and margarine to breads or vegetables, cream sauces on pasta and dressing on salads).

The largest proportion of fat in our diet comes from fats and oils (31%), which include butter, margarine, salad dressings, mayonnaise and fat used for frying.

Fresh meat (pork, beef, lamb and veal) contributes only 8.5% of the total fat in the our diet, of which pork contributes less than 2%! The benefit of eating pork and other meats, is that you get many other key nutrients which help maintain a healthy body.