The loin which is the back of the pig is very lean. Yesterday, I was demonstrating pulled pork made with loin roasts for a leaner pulled pork than pulled pork made with a butt shoulder roast. I also demonstrated pork chops made on a George Forman Grill. I had customers all day and many were surprised how juice a pork chop could be. I discovered something quite smart. I was visiting with the butcher and we were discussing ground pork. He told me that he could make ground pork out of a loin roast is that's what I wanted for less fat. I have decided that the next time that I buy ground pork which will be next week that I am going to buy a sirloin roast and have that ground. There is a bit more fat than the loin roast but still very lean. Fresh Market also wants to demo ground pork the next time I am at their store. So again as we say in the pork business... Eat Loin = Eat Lean. Until next time...
-Lady Ham
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The blog of the Utah Pork producers Association hosted by Allison Fiscus (Lady Ham) is dedicated to bringing you up-to-date information about where we will be; Whether we are doing demos, taste-testing, or educating the public. We would like to invite all to comment on their experiences cooking with pork and new recipes, as we seek to stay true to our mission of establishing the Utah pork industry as a consistent and responsible supplier of high quality pork to the domestic and world market.
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