Many people believe that pork has no place in a healthy diet.  If we’re talking about pork from your grocery store, then I’d have to agree.  However, we get our pork from a farmer we know and trust, who raises his pigs out on pasture, and we prepare it traditionally.


Traditional preparation of pork involved salt-curing followed by smoking to preserve it, or marinating fresh pork in an acidic medium, usually vinegar, prior to cooking. Yet today some people simply cook fresh pork without giving any particular attention to traditional methods of preparation.

The processing of pork in customary ways by salts and acidic marinades makes pork safe for consumption— not only by inactivating parasites, killing off noxious bacteria that may cause food poisoning, and promoting safe fermentations in the meat that add flavor; traditional processing of pork also seems to prevent the inflammatory and blood clotting effects as observed here through live blood analysis, although we do not know why. We speculate that raw pork contains a toxin, unidentified to date, and that heat alone from cooking cannot destroy it, but that fermentation with salt, and also acid plus heat, do so. This toxin in pork, if it exists, is therefore heat-stable and requires further denaturation by salt or acid in order to detoxify it. This is exactly what traditional pork preparation provides.  (Source)

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