When purchasing pork online, look for the cuts with a little fat over outside and meat that is very firm and grayish pink color. For the best flavor & tenderness, meat must have small amount of marbling. There are 4 basic (or primal) cuts in which pork get separated: loin, shoulder, belly & leg.
Why Pork is “Red”?
Oxygen gets delivered to your muscles by red cells in blood. Myoglobin is a protein present in meat that holds oxygen in your muscle. Myoglobin amount in the animal muscles decides the meat color. Pork can be classified as the “red” meat only because it has more of myoglobin than fish or chicken. When the fresh pork gets cooked, it gets lighter in the color, but still it is the red meat.
Eating Pork in enough quantities is very helpful to gain energy. It’s very good for eyes, skin, bones, nervous system, and mental performance. The intake of Pork ensures the better immunity to your body because of presence of the essential antioxidants
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If you select 臺灣新鮮豬肉, you are going for the quality, innovation as well as safety products. You can contact us now to find how our meat products will help you out. We will provide you with the best quality of Pork in Taiwan that is certified and ready to offer you with various cold cuts & deli meats, as well as other meat product service you might require in Europe.