Choosing Pork

Once considered a fatty meat, pigs are now bred to produce much leaner meat. In fact, some cuts are so lean that they require basting as they roast. Pork is sold fresh as both large and small cuts and is also available cured and smoked. Different curing methods produce variously flavoured bacon and ham, which can then be smoked. Bacon that is left unsmoked is often referred to as “green”.