Is Very Lean Pork Always the Better Choice?

As part of a low-calorie diet, very lean pork can make sense and therefore has its place on the menu. However, these pieces of meat often have a comparatively weak aroma, since fat is an important flavor carrier. In addition, the meat dries out quickly during preparation, since fat also makes the meat juicy. This circumstance should be taken into account in the type of preparation. For example, lean pork fillet should only be seared briefly on all sides and then covered in the oven to finish cooking.

Very lean pork is a relatively modern phenomenon. Pigs are raised differently these days, so they produce meat with lower fat content. This refers to the topside, bottom side, fillet, and parts of the back. Nowadays, these cuts usually only contain about two percent fat. These pigs are still rich in fat around the belly, but much leaner than before.