Did you know that pork is the leading food source of Thiamine? Thiamine or vitamin B1 helps to build & repair nerves and muscles. To learn more nutrition facts about pork visit the Nutrition Facts page
With a little care, pork freezes well and will be just as tasty and juicy as fresh pork when cooked. When freezing pork, use sealable freezer bags, and remove as much air as possible from freezer bags before sealing to prevent “freezer burn”. Freezer burn is caused by loss of moisture on the surface of food. Meat that has freezer burn will have a dry discolored surface and when cooked, it will be tough and taste bland.
When freezing pork steaks, chops and patties, place a layer of waxed paper in-between each one to make it easy to separate them when defrosting.
If freezing leftover cooked pork or dishes made with pork, cool the dish (uncovered) at room temperature, then cover tightly and place in freezer within an hour after cooking.
Use frozen pork within the recommended time for best flavour and texture.