Ingredient:Ground pork: Difference between revisions
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[[File: | [[File:Фарш.jpg|thumb|right|300px|Fresh ground pork]] | ||
[[File:American Pork Cuts.svg|thumb|right|300px|A butcher diagram showing standard American pork cuts. Ground pork is often made from shoulder or belly trim.]] | [[File:American Pork Cuts.svg|thumb|right|300px|A butcher diagram showing standard American pork cuts. Ground pork is often made from shoulder or belly trim.]] | ||
Ground pork is mechanically minced pork meat. Because it usually incorporates off-cuts from the shoulder and belly, it typically has a higher fat ratio than ground beef, resulting in a juicier, richer flavor profile. | Ground pork is mechanically minced pork meat. Because it usually incorporates off-cuts from the shoulder and belly, it typically has a higher fat ratio than ground beef, resulting in a juicier, richer flavor profile. | ||
Latest revision as of 15:27, 16 October 2026
Ground pork is mechanically minced pork meat. Because it usually incorporates off-cuts from the shoulder and belly, it typically has a higher fat ratio than ground beef, resulting in a juicier, richer flavor profile.
Nutritional Information
Values based on a standard 100g (3.5 oz) serving of raw ground pork (approx. 70/30 meat-to-fat ratio).
| Nutrient | Amount |
|---|---|
| Calories | 263 kcal |
| Protein | 16.6 g |
| Total Fat | 21.2 g |
| Saturated Fat | 7.9 g |
| Carbohydrates | 0 g |
| Sodium | 63 mg |
Culinary Uses
- The traditional base for breakfast sausage patties and Italian sausage links. - Essential for Asian dumplings, potstickers, and meatballs. - Often mixed 50/50 with ground beef or veal to add moisture and fat to meatloaf or bolognese sauce.
