The meat we eat

Pork

Pigs for the fresh pork market are killed while still young and tender, therefore the meat has less fat than it would from an older animal. The flesh should be pale pink and not dark red or bloody. Pork made into bacon comes from older, heavier pigs which carry more fat, and goes through a different process of salting, curing or smoking. Very young suckling pigs can be roasted or barbecued whole and the meat is extremely tender and moist.

Fresh pork is labelled with names which are similar to beef and lamb. Sausages are usually made from the fatty pieces, especially the belly.

Cuts for roasting: tenderloin or fillet, belly roast, bone-in or boneless leg roast, bone-in or boneless loin roast, leg joint, blade or shoulder, spare rib (also sold as individual chops), hand and spring (a curious name - this cut comes from the foreleg and is usually boned and stuffed).

Cuts for grilling and frying: escalopes (from the leg), leg steaks (thicker than escallops), loin medallions, shoulder steaks, bone-in or boneless chops, loin chops.

Diced pork or stir-fry: from any of the leaner parts of the pig, cut into small pieces, also used in pies or casseroles.

Classic accompaniments: apples and apple sauce, prunes, plums, mustard, sage, cider.

Pork crackling: Worth a mention in its own right as it is a subject close to many roast pork-lovers' hearts! Firstly, the skin of the roast should be completely dry and well-scored with the tip of a sharp knife. Immediately before roasting, sprinkle the surface with a generous but thin coating of salt. Place in a roasting tin, making sure the sides are not too high to prevent the heat reaching all of the skin. Don't put any fat over the crackling or baste it as it cooks. Start with a very high, preheated oven, 250C/gas mark 9 and roast for 20 minutes, then lower the heat to 180C and allow 45 minutes per pound.

Pork and cider casserole

The grated carrot adds a touch of sweetness to this wonderful mid-week supper dish and the creme fraiche blends with the cider to make a luscious sauce. Perfect with plain rice or new potatoes.

serves 4

Prep Time: 20 minutes

Cooking Time: 35 minutes

900g pork, cut into cubes (or ready-diced pork)
6 tbsp flour
2 tspn paprika
salt and pepper
3-4 tbsp vegetable or sunflower oil
25g butter
200g mushrooms, sliced or quartered
1 clove garlic, chopped
2 x medium carrots, peeled and grated
500ml dry cider
200ml crème fraiche