Frequently Asked Questions

I'm told that if you don't cook pork to well done it could be dangerous, but I've also read that a touch of pink is OK too. What am I to believe?

A touch of pink is both safe and desirable, especially for loin cuts. The origin of concerns about 'undercooked' pork derives from Trichinosis, a disease caused by a parasite. Trichinosis is no longer a health issue, and hasn't been for a good few years. Besides, the microbe in question is destroyed at 137 degrees F (58 degrees C), well below the recommended 160 degrees F (70 degrees C) internal cooking temperature.

My husband is on a strict low fat / low cholesterol diet. But he loves pork. Is there any room for compromise here?

YES! Pork, cut for cut, is just as lean as any other meat, and has comparatively modest cholesterol content. For a fuller explanation, see our Nutrition section.

I'm confused. What's the difference between 'back', 'side', 'sweet and sour', and 'spare ribs'?

Back ribs: these, as you might expect come from the back of the animal, adjacent to the loin, and attach to the backbone. These have the highest proportion of meat to bone, and are considered tastier and more tender than side ribs, but opinions differ. They are definitely more expensive.
Side, sweet and sour, and spare ribs: these are all the same things - except that sweet and sour ribs are cut into strips about 2- inches wide. These ribs lie against the belly (where bacon comes from) and attach to the breastbone.

My family is trying to avoid genetically modified foods. Is there any way I can tell if pork is genetically modified or not?

You can rest assured that there is NO genetically modified pork available on the market.

I'm told that pork, and meat products in general, are stuffed full of hormones. Is this true?

As far as pork is concerned, there are NO hormones licensed for pork production. As a double safeguard, the meat is federally inspected on a random basis, to ensure that the meat is hormone (and antibiotic) free at the packers.

I love pork, but is it suitable as part of my children's diet?

Yes, for these reasons:

Pork is full of the nutrients needed for growing individuals - proteins, vitamins and minerals.
Children in general love the taste and texture of pork, even the fussiest child.
Pork has a very low allergenic quotient.

I hear that you no longer have to cook pork to well done, but I'm also told that ground meats are hazardous if underdone, so what about ground pork?

A very good question. All ground meats - this includes sausages and burgers - have to be cooked to well done. This is because a bacterium in meat is found predominantly on the meat's surface. Ground meats have a huge surface area compared to solid cuts, and they have been handled more often. Play safe, and cook all ground meat products to well every time.

Could you please tell me if uninspected pork from a local pig farmer is safe to eat?

Uninspected pork cannot be offered for resale; the butcher may legally consume it for him(or her)self. As the inspection process is designed to ensure the maximum safety of the product, I cannot recommend its consumption.

I live in Vancouver, where I am having difficulty finding peameal bacon. Also, I am confused about the difference between peameal bacon and Canadian bacon. Can you help me here?

Peameal bacon is an Ontario specific speciality, and is only sporadically available elsewhere. A search of the internet should give you information on any local suppliers (if they exist). Peameal bacon is made from the centre-cut or rib end of the loin. It is cured in a brine containing salt and sugar, and then rolled in corn meal. It is an uncooked product, that can be sliced and grilled, or roasted whole. Canadian bacon (or 'Smoked Back Bacon' is a fully cooked and smoked product form the same cuts as peameal bacon. It is usually sliced and pan-fried or grilled.

Why am I finding so much pork for sale these days that has been 'seasoned' with the addition of salt and water? Is all pork sold this way? What are the health implications for the extra salt in my diet?

Seasoned pork is minimally processed by the injection of a brine containing 0.45% salt and 5,000ppm sodium phosphate in a total water solution of 7% by volume. The purpose is to ensure that pork retains moisture even when overcooked. Most pork offered for sale is not seasoned. Since pork is so lean, many customers have complained that it is too dry (and perceived as tough) when cooked to their preference. The sodium phosphate binds the water molecules to the protein, and the small amount of salt acts as an enabler in the process. Each package is sold with a label that includes the necessary nutritional information, including sodium and phosphorous levels so that customers can make an informed decision regarding any dietary restrictions they might have. The dietary recommendations for people on highly restricted sodium intakes are in the 1.400 - 2,500 mg/day range. A 100g serving of centre-cut pork loin has about 270mg as sold. (This figure may vary according to cut and manufacturer). So even for those people most severely affected by sodium sensitivity, they would have to eat 450g pork to reach the suggested maximum for total daily intake. Interestingly, in one cup of corn flakes, there is 922mg sodium (Canadian Nutrient File, 1997). The intent is to increase a positive eating experience through minimal processing. We do recommend, however, that people on a sodium restricted diet should follow their doctor's advice, and carefully read labels in all cases.

I just brought pork home from the butcher's. It was all packed and wrapped and frozen. My question is: I forgot to put a box of chops in the freezer and some have thawed and some are still frozen and some slightly frozen. Can I re-freeze all the chops, or do I have to cook them?

If there is a significant amount of ice crystals in the meat, i.e. if there is a residual hardness due to freezing, it's OK to re-freeze. This will, however, negatively affect both the taste and texture of pork, or any meat. Meat that is thawed completely cannot be re-frozen, and either should be cooked with due dispatch, or thrown out. The best advice in these circumstances is always "when in doubt, throw it out". This advice holds true for all meat, fish, and poultry equally.

I am going to make an order at an internet shopping site; I am looking for a pork roast and the only one they sell is something called a boneless leg roast, knuckle portion. Can you tell me what a knuckle portion is? Does it have a large amount of fat? Would it make a desirable roast? Also, would it be easy to carve?

In a supermarket, the correct nomenclature for this cut is "Pork Leg, Tip Portion". In beef, the corresponding cut is known as Sirloin Tip. It is lean (about 3.5 g fat per 100 g. It can be oven baked or pot roasted. The internal temperature should not exceed 160°F (70°C). It is very easy to carve, with no bones and virtually no internal fat.

Is pork a red or white meat?

There is some confusion on this point, prompted by the U.S. National Pork Producer's tag line "Pork, The Other White Meat". This not-with-standing, pork is, strictly speaking, a red meat. The reason is that the meat from all cloven-hooved animals is classified as "red", and for no other reason.

I am planning a function in mid-September, and my main meal is going to be a barbecued whole hog. I would like some advice on cooking, and availability of suckling pigs in or near Toronto.

On our web site, click on 'recipes', then 'what's cooking -find out about cooking the whole hog'. You'll find full instructions there. If you go to any market in Toronto (e.g. St. Lawrence Market) you will find several butchers who will supply hogs of any size you like, as long as you give them a week's notice.

I'm a native of Ontario, now residing in California, where they have no idea what back or peameal bacon is really like. Can you tell me how to cure/pickle pork loins to create Ontario back bacon here?

We sympathise with your plight. Peameal bacon ("back bacon" is essentially the same thing, cooked) is very much a local speciality of SW Ontario. Unfortunately the brining, or pickling, process is rather long and involved, and really only suitable for large scale, professional production. Your best remedy would be to have the product mailed to you. A cursory web-search came up with www.realcanadianbacon.com as a possible course. If you are still bent on making it yourself, I recommend reference to "Great Sausage Recipes and Meat Curing" by Rytek Kutas, which describes the process in full.

I was wondering how long Canadian back bacon will last in a picnic cooler with ice?

By back bacon, I have to assume that you are referring to a fully-cooked item, and not peameal bacon, which is sweet pickled, but NOT COOKED. In which case, as long as the cooler temperature is maintained below 4°C, (a thermometer is a good idea here) your bacon will be perfectly safe for at least 24 hours. When the temperature begins to rise above 4°C, or the ice melts, consume as soon as possible. A couple of good ideas: use ice packs - much less messy. Keep meat and other items well-separated, and at the bottom of the cooler. Keep the cooler in the car if air conditioned, not in the trunk. Wrap any meat thoroughly. For further food safety tips see the Fight Bac web site: www.canfightbac.org.

I would appreciate some advice on cooking a whole smoked pork shoulder?

To cook a smoked pork shoulder: Place in a large pot and cover with cold water. Add aromatics (carrots, onions, celery, peppercorns, bay leaves, etc.) if desired. Bring to a boil, uncovered, and then allow to simmer for about 2 1/2 hours or until internal temperature reaches 160°F (70°C). Remove and allow to cool enough to enable you to remove skin. Glaze if you wish with any glaze suitable for ham. Serve hot or cold.