Hénaff

Nutritional expertise challenges preconceived ideas about pork-based products – surprise, surprise !

Pork meat has excellent nutritional, sensory and sanitary qualities. Contrary to popular belief, it is no fattier than other meats.

A fatty meat - wrong !

In pigs, fat is mainly found under the skin, but the fatty parts are rarely commercialized. Moreover, fat can be easily separated from lean meat.
Therefore, although the fat levels mainly depend on breeding conditions (food) and genetics, it must be stressed that pork meat has to be considered a lean meat ! Pork meat is no richer in cholesterol than fish or any other food commonly considered lean meat.
Cholesterol in pork meat varies according to the joints from 62 to 78 mg/100g, which is the same as other meat, even chicken.

Cholesterol level

Pork : Fillet 62 mg/100g - Hénaff Pork Pâté 63 mg/100g
 
Chicken : (meat) 85 mg/100g 
 
Fish : grilled trout 62 mg/100g
                                  
Source : Doctor Christian Recchia.

Pork meat and pork meat-based products (pâtés and others) can be considered as a meal’s source of protein. Its variety is great for combining the pleasure of eating with a balanced diet.
Eaten with bread, vegetables and milk products, pork meat-based products provide a balanced diet. So, 200g of pork meat per week per person should be included in a tasty, balanced serving.
Pork meat is one of the most important sources of vitamin B1. It is also particularly rich in zinc and phosphorus.