Refrigerator

• Raw Pork Cuts – Chops, Loin, Ribs, Roast, Tenderloin: 3–5 days at 4°C or lower
• Raw Ground Pork & Sausage: 1–2 days
• Raw Pork Offal – Liver, Kidney, Heart, etc: 1–2 days
• Cooked Pork: 3–4 days

Freezer

• Raw Pork Cuts – Chops, Loin, Ribs, Roast, Tenderloin: 4–12 months at -18°C or lower
• Ground Pork & Sausage: 3–4 months
• Pork Offal: 3–4 months

Pork should be cooked to an internal temperature of 63°C followed by a 3-minute rest time. This applies to whole cuts like chops, roasts, and tenderloin. For ground pork, a higher internal temperature of 71°C is recommended to ensure safety. Using a meat thermometer is the best way to check doneness while avoiding overcooking.

Pork is an incredibly versatile meat that can be prepared using various cooking methods. The best method depends on the cut you choose:

• Grilling: Ideal for pork chops, ribs, and tenderloin. It enhances the natural flavour with a smoky, charred finish.
• Roasting: Perfect for larger cuts like pork loin and shoulder. Roasting at a moderate temperature allows the meat to become tender and juicy.
• Slow-Cooking/Braising: Works well for tough cuts like pork shoulder and ribs. Cooking slowly at low heat helps break down connective tissue, resulting in tender, fall-apart meat.
• Pan-Searing: A quick and easy method for pork chops, cutlets, and medallions. It creates a flavourful crust while keeping the inside moist.

Proper storage is essential to maintain the freshness and safety of pork. Fresh pork should be kept in the refrigerator at or below 4°C and used within 3–5 days. If you plan to store it for longer, freezing is recommended. Frozen pork should be kept at -18°C or lower, and it can be stored for several months without losing quality. To prevent freezer burn, use airtight packaging or vacuum-sealed bags. When thawing, always do so in the refrigerator, in cold water, or using the microwave—never at room temperature.

Pork cuts vary in texture, fat content, and best cooking methods:

• Pork Loin & Tenderloin – Lean, tender, great for roasting or grilling.
• Pork Shoulder – Well-marbled, ideal for slow cooking, pulled pork, and braising.
• Pork Ribs – Baby Back, Spare, Country-Style – Rich in flavour, best when slow-cooked, grilled, or smoked.
• Pork Belly – High in fat, used for bacon or braising.
• Pork Chops – Available bone-in or boneless, great for pan-searing, baking, or grilling.
• Ground Pork – Versatile for burgers, meatballs, dumplings, and sausages.

Each cut has its unique flavour profile and texture, making it important to choose the right one for your recipe.

Pork colour varies due to factors like breed, muscle usage, and pH levels. Darker pork is often more flavourful and tender due to higher pH and better oxygen retention. This is common in:

• Heritage pork breeds
• Pasture-raised pork, which has more exercise
• Fresh pork with minimal processing

If pork appears excessively pale, it might indicate water retention from mass production.