According to the Food and Agriculture Organisation of the United Nations (FAO), pork is the most widely consumed meat worldwide accounting for over 35% of the world meat intake, followed by poultry at 35% and beef at 22%. Hugely popular, it is an excellent source of protein while being low in cholesterol and, depending on the cut, low in saturated fats. Tasty, Healthy and Modern Meat is a site sponsored by the South African Pork Producer’s Organisation – there you will find an abundance of delicious recipes to help you make the most of this versatile and high-quality meat. They also provide a very comprehensive description of the various cuts and what they can be used for.

Pork Chops can be taken from four main areas of the pig carcase: the thick rib – close to the neck of the animal; the traditional rib area; the loin; and the chump. Juicy and tender, pork chops taken from the thick rib and loin areas can be braaied, grilled or pan-fried as is; while chops taken from the rib and chump area can be further enhanced by using a marinade or basting sauce.

Pork Legs can be used whole for roasting – very little beats a succulent roast topped with crispy crackling; it can be cut into cubes for kebabs, stir-fries, stewing dishes and curries; or cut into schnitzels – tenderised, crumbed and pan-fried, an all-time favourite.

Pork Shanks and Trotters can also be used whole – they are most commonly served as Eisbein where they’ve been cured and sometimes smoked; or sliced they can be slow-cooked until tender in curries and stews.

Pork Belly can be used for that quintessential favourite – bacon. So popular in fact is bacon that it has given rise to ‘bacon mania’ with Bacon-of-the-month clubs, bacon recipe contests and various blogs – there’s even a website dedicated to it Bacon Today. While the pork belly is used mainly for strips, rashers and streaky pork; it can also be slow-roasted whole.

Pork Breast – following closely in popularity are spareribs which are taken from the breast area of the carcase. Another all-time favourite and served around the world, spareribs can be seasoned and slow-smoked in a sweet and sticky marinade; flash-grilled over high heat; or spiced up with a hot Moroccan rub.

Whatever your preference, N1 – leading Cape Town and Johannesburg meat wholesalers – offer a wide variety of high-quality pork products so call today to place your order.