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Onfe of my favorite part of the annual Culpeper-MadisonRappahannock Farm Show, which was held July 25-29. is walking through the livestock bam to not only see the animals, but also to look at the exhibits made by the 4-H members. They had educational exhibits on goats, dairy, beef and swine.
David Massie of Rappahannock County prepared an exhibit on pork. He displayed posters showing the cuts of pork plus other products that are made from swine, he had a recipe sheet featuring pork recipes that I’d like to share in my nutrition column this week.
Nutrition
Through improved genetics and feeding practices, today’s market hog is 50 percent leaner than the animal of 25 years ago. Pork is a leading source of thiamine (vitamin B-l). Thiamine is necessary for the conversioh of carbohydrates to energy. It i$ especially crucial to the normal functioning of the nervous system. It has an important role in promoting a normal appetite.
The protein contained in pork is high quality, complete protein necessary to build and repair body tissues.
Like all red meats, pork is a good source of iron. Iron is vital in the formation of red blood cells and hemoglobin, the prevention of anemia and the transport of oxygen to body tissues.
The following recipes are from David’s mother and grandother, so I know they’ve tested them and recommend them. Hope you will enjoy them, too.
Pork — Calories per 3 oz.
center loin chop, 196
tenderloin, 141
center loin roast, 196
leg roast, 187
cured ham, 142
boneless ham (5% fat), 140 •
95.0%