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Pork is the most important livestock product in Taiwan, with the output value of pig farming making up the lion's share of Taiwan's agricultural production and Taiwan por k products are generally recognized for their good quality and delicious flavor.
Most pig farms in Taiwan are located in Changhua, Yunlin, Tainan and Pingtung counties in the southern part of the country. Among them, Pingtung is the major production area. Pork contains protein, calcium, phosphorous, iron, thiamin, riboflavin, niacin, vitamin B1 and zinc, and is a good source of amino acids. Lean pork in particular contains high-quality protein.
Taiwan 's processed pork products such as sausage and ham are widely popular with both domestic and overseas consumers and several local manufactures have received quality certification from the Japanese government. Pork products are exported to Japan, Hong Kong, Singapore, and various other countries.
Some simple tips on pork ：
Fresh pork should be moist and firm to the touch, and should be grayish-pink in color. When purchasing in traditional markets, check that the carcass bears the red stamp signifying that it has been legally slaughtered. At supermarkets, buy raw pork that will be consumed within three to five days after purchase. It is also recommended that customers should buy only small amounts of pork at a time. Consumers are advised to buy pork products that carry the COA's "Certified Agricultural Standards (CAS)" mark t o guarantee the product quality and identity.
Cut pork into small pieces and place it in a plastic bag so it doesn't contaminate other food items. Keep in the freezer. Defrost the meat before using. Cooked pork will keep for three to five days in the fridge and for up to six months in the freezer. However, raw ground pork and sliced pork can only be kept frozen for one to three months.