Selection of Pork

Good quality pork is grayish pink, changing to a delicate rose in older animals. The flesh is relatively firm, fine-grained, well-marbled, and covered with firm white fat. Fresh pork must be thoroughly, but not over cooked.

Note: Since pork has never been knighted in Europe and cannot be by the United States there is no Sir Loin. This could be, at least one reason why, there is no such thing as the sirloin pork chops; we now see advertised in many of our American based supermarkets and on the so called integrated market.