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  • Eating pork.

    I know it's is fair to say that most of us here love our meat and many (including me) buy it grass fed.

    What about pork? I buy uncured bacon and try to eat pork from whole foods because (they say) is more natural and raised in family farms but knowing how fresh or how old the meat is, is a little hard.

    The other day i drove to downtown (Los Angeles) to visit a asian place where they kill the animals in the back, mostly chicken but they have rabbit and fresh (dead and live) fish, as i'm walking around to see what they have, i see a meat counter filled with pork pieces and it looks like they do the butchering right there in the back as well since the pieces looked like what a piece of animal should look like (an animal), not the square or rectangular piece of meat that looks like a brick garnished with a fake plastic leaf we normally see at the supermarket.

    I tied to ask the man behind the counter if they do all the processing in the back and after about a minute trying to talk to him, all i could get is the traditional nod and yeah yeah, that when dealing with people who do not speak the same language usually translates into "yes, i don't really understand what you're saying but i'll nod in agreement and hopefully that will be enough for you" :-)

    I brought home a couple of rabbits since this is why i went there in the first place and a couple of beautiful looking chunks of pork butt and belly.

    Anyway, i'm getting carried away here...my question is, how do you guys handle pork? How often do you eat it? How about that delicious fat? is a freshly butchered pig better than regular market pig is you do not know how either was raised? How do you know if the trader Joe's or whole foods bacon was raised properly?

  • #2
    I am like you, I try to eat uncured bacon whenever I find it. Otherwise, I just buy pork straight from the grocer. I am sure it's not as healthy as grassfed or pastured, but it tastes so good. I probably eat pork at least twice per week. In fact, just finished some smothered pork shoulder steaks for dinner that melt in your mouth.

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    • #3
      there is a great 'pulled pork' recipe on this site

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      • #4
        I generally buy Niman Ranch pork at Trader Joe's.
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        • #5
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          • #6
            I am having pork chops tonight bought from Whole Foods, they had a pretty good deal on them so I had to buy them. I usually have some sort of pork once or twice per week.
            "If man made it, don't eat it" - Jack Lallane

            People say I am on a "crazy" diet. What is so crazy about eating veggies, fruits, seafood and organ meats? Just because I don't eat whole wheat and processed food doesn't make my diet "crazy". Maybe everyone else with a SAD are the "crazy" ones for putting that junk in their system.

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            • #7
              Pork is a regular part of my diet. I have a great source for wild boar so I eat quite a bit of it. I think this farm you visited is probably much better/safer than anything you'll find in a store. I'd buy it.

              I did just use my last package of boar bacon (very sad, very sad) and must find some good quality bacon until I have another one butchered.

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              • #8
                eatin cheap pork from the grocery store now...haha it definitely beats cheap chicken by a long shot!
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                • #9
                  I'm weird with pork.
                  I "binge" on it for a couple of weeks, then the thought of it turns my stomach for a few months!

                  Anyhow, I have a kind of sliding scale of crapness.
                  I won't touch imported pork (usually Danish) - for animal welfare reasons. And a factory pig is not healthy for us.
                  "Normal" British pork - probably not fantastic, but I'm reassured by some basic welfare standards.
                  "Outdoor bred" British pork - at least has seen the outside world. There is some very sketchy ground over what "outdoor" actually means, legally.
                  Organic - I can only find as bacon.
                  Straight from farm - soooo expensive!! But considering it next time I have freezer space.

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                  • #10
                    Originally posted by NorthernMonkeyGirl View Post
                    I'm weird with pork.
                    I "binge" on it for a couple of weeks, then the thought of it turns my stomach for a few months!

                    Anyhow, I have a kind of sliding scale of crapness.
                    I won't touch imported pork (usually Danish) - for animal welfare reasons. And a factory pig is not healthy for us.
                    "Normal" British pork - probably not fantastic, but I'm reassured by some basic welfare standards.
                    "Outdoor bred" British pork - at least has seen the outside world. There is some very sketchy ground over what "outdoor" actually means, legally.
                    Organic - I can only find as bacon.
                    Straight from farm - soooo expensive!! But considering it next time I have freezer space.
                    I get organic pork from our local organic free range pig farm here in Sussex - only I don't go to the farm, I go to the market and it is cheaper there! Also an excellent local butcher goes to the market too and I can usually buy a great big joint of free range pork at a good price - last week, 8 lb weight, 12.00 cost. Can't do much better than that - have you checked out your local markets??

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                    • #11
                      This place i went to is not a farm, it is more like a "supplier" butcher shop.

                      The price and freshness of the pork is really good but knowing how it was raised or fed is the mystery. The pork belly (bacon) was awesome but i was a bit worried since the "bad" stuff concentrates on the fat.

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                      • #12
                        I eat a good bit of pork as it's cheaper than beef, but still has a good fatty acid profile (not to mention, it's delicious). Don Matesz did a post on factory-farmed versus pastured animals recently.

                        I think freshly butchered is better regardless of how the animal was raised since you can specify how you want it cut. If you want to know how it's raised do some leg work. I hope to get some pastured locally raised pork this year. From what I've heard the breed (mulefoot) and how it's raised make it waaay more flavorful than conventional pork.

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                        • #13
                          What's the consensus on BBQ pork ribs, or Chinese spare ribs. I got some from the supermarket the other day, but I don't know what they were using to... make them red.

                          I know it's smarter to do the spices and marinades yourself.. just wondering if there are any particularly bad ingredients used in the supermarket ones..

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                          • #14
                            Pork makes up the larger part of my weekly protein intake. I know the O-6s aren't great, but it's yummy. When lamb and beef go on special so I can afford them I buy more of that.

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                            • #15
                              Originally posted by randallfloyd View Post
                              What's the consensus on BBQ pork ribs, or Chinese spare ribs. I got some from the supermarket the other day, but I don't know what they were using to... make them red.

                              I know it's smarter to do the spices and marinades yourself.. just wondering if there are any particularly bad ingredients used in the supermarket ones..
                              BBQ pork tends to have a high sugar content from the marinade. With Chinese spare ribs and Korean style ribs you will get a lot of soy sauce and sugar in it which can be a double whammy. You are right about marinading them yourself.
                              "If man made it, don't eat it" - Jack Lallane

                              People say I am on a "crazy" diet. What is so crazy about eating veggies, fruits, seafood and organ meats? Just because I don't eat whole wheat and processed food doesn't make my diet "crazy". Maybe everyone else with a SAD are the "crazy" ones for putting that junk in their system.

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