22nd June 2010 | 12:46 AET

 
Pork is the world's most popular meat according to the Department of Agriculture, Fisheries and Forestry and is consumed one and a half times more than beef.

Australia is no exception to this statistic and loves, quite literally, to pig out. Pork belly, for instance, an obscurity just several years ago is now one of our most popular cuts of meat.

The SBS Food Guide to Pork delves into the growing trend of eating nose to tail, looks at how pork consumption in Australia has changed over the past 20 years, and provides cooking tips to maximise the flavour of popular cuts.

 

Methodology

Pork Three Ways

With pork, Australia is definitely the lucky country. To ensure you make the most out of popular takes on pork, follow these expert tips. More

Trend

Nose to Tail

Any butcher worthy of a cleaver will tell you the pig is the most versatile animal we eat. Every bit of it can be consumed.
More

Buying Guide

Pig Tales

Pork may be the rising star of the Australian meat world, but you only have to look back to the 1990s to recall the years of struggle.More

Slideshow

Smallgoods

Every part of the pork can be used to make smallgoods, such as cotechino, lardo and prosciutto.More

 

Pork Recipes

More

Share article:  newsvine
  Email to friend    Print    Enlarge text

Comments (2)

   
30 Jun 2010 06:14 AEST
Michael Shafran
Surry Hills
Free range
Hi Katrina. You'll notice that all of the suppliers I spoke to for the Guide to Pork were from rare-breed producers, which often also means free-range. The ethos is to grow rare breeds slowly in as humane an environment as possible, using the most natural, nutritious feed possible. A happy pig is a tasty pig, I'm told. I was recently up at Ormiston Free-Range Pork in Mudgee, and it was a fantastic way to see pigs in an outdoor environment with plenty of room to roam and plenty of roots to dig up

Report this

Agree (0 people agree)
Disagree (0 people disagree)
25 Jun 2010 08:45 AEST
Katrina
Somers
Free Range
It would have been a better article if the Pork you were using was labelled Free Range. I only eat Free Range. Animals Australia have a campaign seeking the banning of Sow Stalls and the inhumane treatment of sows and their babies. Check out their website http://www.animalsaustralia.org/take_action/no-more-sow-stalls/ for information on where the pork you find in Supermarkets and your local butcher is coming from. You will never want to eat it again. Free Range pork also tastes heaps better.

Report this

Agree (0 people agree)
Disagree (1 people disagree)
   

Comment on this article

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

 
ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Dried vs. fresh herbs

When substituting dried herbs for fresh herbs use approximately a third of the suggested quantity, as the dried herbs will tend to be more pungent. However, the older the dried herbs the less flavour they will have, so taste as you go.

Glossary

More

Jackfruit

Jackfruit (Mit) is a large, green fruit with a tough, knobbly skin which reveals a yellow segmented flesh when opened. It has a taste that is naturally sweet. In Vietnam, the young jackfruit is used like a vegetable in cooking or in salad.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT