Fanning, Saturday, Fttruaiy 11, 1995
js demonstrate the many different flavors of pork that depend
upon various methods of cooking and Participants who sampled
Pork Cuts With Less Fat Than Skinless Chicken
LOU ANN GOOD
Lancaster Farming Staff
LEESPORT (Berks Co.) —The
fragrance of pork and aromatic
seasoning wafted throughout the
offices of the Berks County exten
sion office this week. Homemak
ers searching for new ideas for pre
paring nutritious and healthful
meals attended the cooking session
and learned that pork actually has
less fat than skinless chicken
thighs.
AnneMarleSchlck,left,andFayStrlcklerprsparethedlsheswhlletalklngaboutthe Clyde Myara, Berks County livestock extension agent,
need to add variety to meals, which makes It easier to receive all 50 nutrients the body talks about genetic and feeding programs that have
needs for good health. changed pork in recent years.
Home economist Fay Strickler
with the help of Ann Marie Schick
and Alice Torres demonstrated
several different recipes all of
which may be prepared in 20
minutes or less with the exception
of the pork roast
Participants tasted the prepared
dishes and enthusiastically gave
their seal of approval for the succu
lent and different flavors that pork
offers.
Fresh pork has shaped up and
slimmed down so much in recent
years that it’s on average 31 per
cent lower in fat, 14 percent lower
in calories, and 10 percent lower in
cholesterol than jn 1983.
Livestock extension agent
Clyde Myers said that leaner pork
is the result of genetics and modem
feeding practices.
Schick, a pork producer, said
that contrary to popular opinion, a
pig will not overeat She demon-
dishes gave entl
Homestead
Notes
Ic support
lastl
(Turn to Page B 3)
io flavorful taste of each one.