Fresh pork or cured pork?

by 0 · April 13, 2014 at 03:12 PM

I am looking to add some pork to my diet. I have the option of fresh pork (pork chops, shoulder, etc.) or nitrate/nitrite free sausages and bacon (AppleGate farms and a few others I can't think of off the top of my head).

What is better to eat, in your opinion? I might try some of both but I'm curious as to which may be better :)

Thank you.

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4 Replies

128 · April 13, 2014 at 01:59 AM

I have had horrible headaches after eating fresh pork products before. Unsure whether it was because it was conventional or if it was some issue with pork itself. Once a week, however, I eat bacon from a local organic farm and I feel pretty good with it. There are no additives other than salt and garlic powder. Nitrites and other sketchy chemicals are a big deal-breaker with cured meat but any reputable source would not use them.

One issue is that, unlike ruminants, pigs can eat anything, so you never know how much omega-6 there might be, especially in conventional farm-raised animals. I guess you can cook out a lot of the fat from bacon and it contains lots of glycine-rich skin, so those are both bonuses. I have read bizarre things about retroviruses in pork products but I have no knowledge on the subject. Other people say there could be parasites, and I feel like cured pork would be superior if that were a problem, but I somehow doubt it is nowadays. Again, pigs pretty much eat anything so parasites could be an issue there, but I am speculating.

1207 · April 11, 2014 at 02:22 PM

PORK is so good! I encourage you to try both and see what works best for your taste and lifestyle. If you aren't a cook, sausage may be an option to look at. Applegate farms is good - Fra Mani and Mulay are better. Mulay has a chorizo that is out of this world - scramble that up with eggs in the morning and you can hardly enjoy a better quick meal. Sausage is super useful when you need hearty hot meal quickly - I often slice some up in a pan, sautee until almost browned, then throw in handfuls of my favorite vegetables and a splash of fish sauce or bone broth to finish off the dish - delicious, healthy, and takes about 7 minutes start to finish. Tenderloin is a fresh cut that is also fast, but very low in fat, so it has to be cooked fast at a medium high temp in order to not get tough. Chop it up into medallions and quick cook it in butter or ghee - serve it on top of a bed of sauteed greens like collards, arugula (older arugula is super yummy when lightly cooked!), or bok choy and you have another quick and healthy meal. If you do starches, nothing is better than pork belly w bok choy and onions over rice - Trader Joe's has just started selling a very minimally processed pork belly and it is GREAT - it takes out the hours prep you need to do to make the belly tender, so all you need to do is slice, cook, and serve. Experiment with both! It is gastronomic delight! Gook luck and enjoy!!!

0 · April 11, 2014 at 10:44 AM

Pork is prefect food for Paleo. But I would recommend the Fresh Pork for diet.If you really want to eat cured Pork you can have bacon or ham, which is cured using salt. Pork can be enjoyed in many different ways, from chops to nugget etc.

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190 · April 11, 2014 at 04:50 AM

Depends on the sources. Applegate seems to buy meat from all over the world and I'm assuming price is motivating factor. If the fresh pork is local and well raised, not a factory operation I'd consider that best. Freshly made pork belly beats commercial bacon IMO. Sausages are iffy for me, who really knows what is inside that thing. I buy the cheaper cuts of local pork and slow cook them. A $2.00/lb cut tastes just as good as a $6 cut if cooked right.

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