Like any food, there are tips and tricks that have to be
understood before mastering the product and pork is no exception. At Spragg’s
we want you to have the most exceptional dining experience with our pork
products, which is why we’ve gathered all of our
knowledge in one place to provide the ultimate cheat sheet on cooking pork.
Cooking
Temperatures
Legend has it that pork has to be cooked well done in order
to be considered safe for consumption, but this can
often result in dry, tough meat. Luckily, knowledge
around pork food safety has improved in recent years and production methods
have also advanced in Canada. We now know that pork can be cooked safely to 71°C/160°F or less,
which produces juicy, tender pork. The exception to
the rule is ground pork and sausage, which should be cooked
thoroughly.
Use a Meat Thermometer
Take the guesswork out of cooking your pork by
using a meat thermometer. This tool is often an
essential in every kitchen, and for good reason. Remember, pork can be cooked safely to 71°C/160°F or less.
- For roasts, steaks, and thick chops, insert the thermometer into the center at the thickest part, away from bone, fat, and gristle.
- For whole poultry, insert the thermometer into the inner thigh area near the breast but not touching bone.
- For ground meat (such as meat loaf), insert the thermometer into the thickest area.
- For thin items such as chops and hamburger patties, insert the thermometer sideways.
Additional
Resources:
Want more details? Here are some reading materials to help you out:
About
Spragg’s Meat Shop
Spragg’s Meat Shop is a family owned and operated business
located in Rosemary, Alberta. Greg and Bonnie Spragg raise hogs, process, and market their pork products direct to
Albertan consumers. Spragg’s works hard to produce the best pork for Albertans,
from the day the pigs are born, to the day the pork chops are cut, bacon is
smoked and the roast is marinated. The Spragg family
hopes that you get as much enjoyment eating their pork as they do getting it to
your table.