Pork

Pork meat has been part of our diet since very ancient times.

Practically every part and cut of this animal can be easily used in cooking, and its versatility gives it many gastronomic possibilities.

The color of its meat can range, depending on each cut, from pink or white, also varying the fat and protein proportion.

This tender and slightly sweet-tasting meat can be prepared in multiple ways, from roasted in the oven, stewed, fried, steamed, smoked, or salted, admitting an infinite number of seasonings and dressings.

Pork meat, in addition to its high protein content, has:

  • Minerals, especially iron, zinc, phosphorous, and potassium.
  • Vitamins of group B (B1, B3, B6, and B12).

Available in:

  • Various formats and cuts.
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