Keys To Quality
Great pork begins with great genetics and the genetics chosen to produce Iowa Gold Premium Pork are Duroc breed based. The reason, Duroc based hogs are proven to produce pork that always delivers a great eating experience. The Duroc hog is one of the oldest breeds of pig used for US pork production. Easily recognized due to red or black coloring and droopy ears, the Duroc is known for quick growth and maturity, deep body, broad ham and shoulder, and a quiet disposition. Shown in 1893 at the Chicago World’s Fair, Durocs subsequently gained wide popularity – becoming a main sire choice of American farmers and forming the basis for many mixed-breed commercial hogs. Durocs are known for sweet meat, marbling as well as amazing shoulders and spareribs. And again, Iowa Gold Premium Pork is Duroc based.
Determining Pork Quality
Higher quality pork performs better in the kitchen and on the grill. It delivers better flavor and texture for customers insuring a great eating experience. The quality of fresh pork depends on its color, texture and marbling, and can be evaluated by visual appraisal or through scientific tests like the meat’s light refraction, ultimate pH or the Warner-Bratzler shear test of tenderness.
Taste and preference studies show that fresh whole muscle pork is more tender and juicy when it falls in the Reddish-Pink color categories that along with adequate levels intramuscular fat or marbling delivers a great eating experience. The products in the color and marbling level photos that you will see, look different, taste different when cooked, and perform differently when brined, cured or smoked. Let’s start with color.