Food & Receipts

The Perfect Pork Promise: How to Ensure You’re Buying the Best Bacon.

When it comes to pork, it's important to be mindful of the quality and freshness of the meat you're purchasing. While you may be tempted to grab a bargain, it's best to steer clear of pork that exhibits any of these five warning signs. Doing so will not only save you money but also protect your health.

Administrator

5 September, 2024

Pork is readily available at local markets, supermarkets, and grocery stores, making it convenient for consumers to purchase. However, it is essential to be discerning when selecting pork, as not all cuts are of the same quality and safety standards. When shopping for pork, it is crucial to look out for the following four signs, and if spotted, it is best to avoid purchasing the meat, even if it is being offered at a bargain price.

1. Lack of Springiness in the Meat

Fresh pork should have a good degree of springiness. When gently pressed with a finger, it will quickly return to its original shape, with the indentation made by your finger disappearing rapidly. These cuts of meat are the freshest, so snap them up quickly.

On the other hand, if you press your finger into the meat and the indentation remains, it is best avoided. This could indicate that the meat has been stored for an extended period or has been previously frozen and then thawed for sale. Additionally, spoiled meat may also exhibit this lack of springiness.

Therefore, it is advisable to steer clear of pork cuts that do not demonstrate a good degree of springiness, even if the seller offers a discounted price.

2. Meat with Surface Blood and Bruising

Contrary to popular belief, meat with surface blood is not necessarily an indicator of freshness or recent slaughter. In reality, any blood present after the pig is butchered is thoroughly wiped away. Therefore, the presence of blood stains on the meat suggests that unscrupulous sellers may have added it to make the meat appear freshly butchered.

Additionally, it is advisable to avoid cuts of pork with a slight bruised appearance, as this indicates that the meat has been stored for an extended period.

3. Meat with Excess Surface Moisture

Be cautious of pork cuts that appear excessively wet or release water when pressed. This could indicate that the seller has injected water into the meat or soaked it to increase its weight. If the seller frequently wipes the meat with a cloth, it is a telltale sign of water injection. It is best to avoid purchasing such meat, as it is not only a poor financial decision but also affects the taste and texture of the meat, making it blander and less appealing.

4. Meat with a Slimy Texture

Fresh pork should have a slightly sticky and bouncy texture when touched. On the other hand, spoiled pork will feel slimy to the touch. If the meat emits a foul odor instead of its characteristic scent, it indicates bacterial contamination. Cooking this type of meat will result in a strong, unpleasant smell, making it inedible and potentially harmful to your health. Therefore, even if the seller offers a bargain price, it is best to refrain from purchasing such meat.

5. Meat with Red Spots and Dark Pores on the Skin

In addition to the previous signs, it is essential to inspect the pig’s skin. Unhealthy or sick pigs may exhibit small red spots on their skin, and their hair follicles may appear dark purple. This could be due to the pig not undergoing proper bleeding (cut-throat) or suffering from specific diseases that cause blockages in the hair follicles. The fat on such pigs may also appear red or yellow. If you notice these signs, it is best to avoid purchasing the meat.

On the other hand, healthy pigs will have white skin, and the blood in their hair follicles will be bright red. Their fat will primarily be white and bright.

Frequently asked questions

Look for bacon with a good amount of marbling, which is the flecks of fat within the muscle. This fat will add flavor and moisture to the meat. Also, choose bacon with a nice pink hue, which indicates that it has been cured properly. Finally, go for dry-cured bacon, as it has a more intense flavor and is less watery.

There are two main types of bacon: streaky and back. Streaky bacon comes from the belly of the pig and has a higher fat content, making it perfect for crispy bacon lovers. Back bacon, on the other hand, is leaner and comes from the loin. It is the healthier option and is often preferred for bacon sandwiches. When choosing, consider your preference for fat content and how you plan to cook it.

The best way to store bacon is to keep it refrigerated. Place the bacon in a sealed container or wrap it tightly in foil or plastic wrap to prevent moisture loss and absorb odors from other foods. Bacon can also be frozen for up to two months, but it is best fresh.

Bacon can be cooked in a variety of ways beyond simply frying or grilling. Try baking it in the oven for easier cleanup and more even cooking. You can also try smoking bacon for a unique flavor profile. For a crispy texture, microwave bacon between paper towels or hang bacon over a pan for a fun, drip-free cooking method.

Fully cooked bacon will be a deep golden brown color and will be crispy to the touch. It is important to cook bacon thoroughly to an internal temperature of 145°F (63°C) to kill any harmful bacteria. However, be careful not to overcook it, as it can become tough and lose its delicious flavor.