Cooking Guide

Cooking pork is not as tricky as some might remember it being in years past.

Today’s pork need not be overcooked. In the past, it was recommended that pork be cooked “very well” to be safe, because of the risk of trichinosis. This often resulted in dry, tough meat.

Today’s pork is leaner, but also safer. Fortunately, with improved food safety knowledge and better production methods in Canada, trichinosis is no longer a risk in Canadian pork.

What is trichinosis?

Trichinosis is the result of a parasite, which was more common when pigs were allowed to run free and were not fed a controlled diet. Today’s pigs are monitored closely and in the majority of cases, are raised indoors to protect them from bad weather, insects and so that their health can be assured. Their diet is grain products and is very carefully controlled. Trichinosis has been eliminated from pork products in Canada. There has not been a case of trichinosis in pork in over 25 years.

Cooking temperatures

Using a meat thermometer