Guide to Pork
Greendale pork is supplied by Tom Lockwood in nearby Talaton, here in East Devon. Breeding sows spend their lives out in the fields, where they are provided with food, water, shelter and space to roam with their young piglets. Succulent and tasty, pork is lower in saturated fat than many other meats, as well as being high in protein, iron, B vitamins and zinc. Cooked well, pork is tender and flavoursome; most cuts of pork are extremely versatile and can be prepared in any number of ways, from pan-frying to roasting. Try slow-roasting pork shoulder or loin for moist, mouth-watering results, or stir-fry strips of leaner tenderloin with peppers, mangetout and beansprouts for a fast, easy supper. When choosing pork, look for firm, pale pink flesh and creamy white fat. Red-tinged bones indicate that the animal was young when slaughtered, so the meat will be tender.
