Trust Your taste

On the occasion of Ferragosto, the trade gives you some simple tips for cooking pork to perfection.
The golden rule is to follow the 4 Ts: Traceability, Cuts, Time and Temperature.

– The first T concerns the choice of quality meat: today, thanks to the traceability guaranteed by European Union rules, it is possible to know where it comes from and where it was processed and packaged. Turning to your trusted butcher for the purchase is also a great way to receive valuable tips and advice.
– Among the most popular cuts are pork chops, also known as ribs, the local version of BBQ ribs, which in Italy are traditionally cooked without sauce but after a good marinade with Mediterranean herbs such as rosemary, sage, thyme, marjoram, parsley, salt, pepper, extra virgin olive oil, lemon juice and a clove of garlic to taste. Chops, loin and capocollo are also very suitable, not to mention sausages, which are also the unfailing protagonists of summer festivals and fairs: in August alone, there are about 15,000 of them in Italy.
– Marinating, which, as mentioned, must be very simple and have a Mediterranean aroma, is not only useful for flavouring but also because the herbs and citrus fruits, thanks to their content of antioxidant substances and vitamin C, facilitate the absorption of the free iron present in red meat. Marinating should last at least a couple of hours, at a cool temperature, outside the refrigerator.

– Pork should be eaten well done and needs longer cooking times and lower temperatures than other meats. For best results it should therefore be placed on the outer portion of the grill, so that it cooks more gently and slowly and prevents it from drying out. It is essential that the grill is very hot, but the coals should not burn intensely and over a high flame, but rather be covered with a thin white ash