Home' Scoop : Scoop 52 Contents 200 SCOOP AUTUMN 2010
Benno and I are apparently in a minority. Vince
Garreffa is the owner of Mondo Meats in Inglewood.
A strong supporter of the local free-range pork
industry, Vince sells Linley Valley free-range pork
and uses it exclusively in his full range of cured
meats and smallgoods.
"I sell 12 trays of trimmed pork for every tray of
pork with the fat left on," says Vince. "And at the
end of the day we re here to serve our customers."
While it s relatively easy to tell if your pork has
been raised free-range -- as in, it says so on the
packet -- it s impossible to know if the rest of the
pork you re buying comes from a high-density
indoor farm or from one using straw floors and
less intense methods.
But changes are afoot. You can already buy local
free-range pork at supermarkets and butcher shops
under the Linley Valley and Plantagenet Pork
brands, and Woolworths tells me it s on the verge
of launching its own free-range pork label.
Watch out, too, for pork labelled "Bred Free
Range", a relative newcomer that, says the Free
Range Pork Farmers Association, "tends to be
misunderstood by consumers. The actual pork
product that is produced from this system is not
free-range, only the mother was. Bred free-range is
not free to range, and none of our certified
members use this term."
WHEN WAS THE LAST TIME YOU ATE YOUR
PORK RARE? NEVER, RIGHT?
Chances are that, like me, you grew up receiving
some vague, ephemeral message from your peers
that undercooked pork wasn't good for you.
Not so, says Dr Rob Wilson, who holds a PhD in
pig nutrition and runs a consultancy on production
welfare and environment in the pork industry. He
says it's an old wives' tale that you need to cook pork
well to get rid of tapeworm. "You get just as many
worms in sheep and cattle as you do in pigs, and
anyway they'd be in the offal, not the flesh."
"I SELL 12 TRAYS OF
TRIMMED PORK FOR
EVERY TRAY OF PORK
WITH THE FAT LEFT ON...
AND AT THE END OF
THE DAY WE'RE HERE TO
SERVE OUR CUSTOMERS."
BUGS IN PORK
~ fact or fallacy?
If the cooking myth relates to anything, says
Rob, it's to trichinosis, a parasitic bug that tends
to infect pigs. But here's the good news:
Australia is free of trichinosis.
So there's nothing to stop us ordering pink
pork in Australia?
"Certainly not," says Rob. "In fact, it's some-
thing the industry is aiming for; a time when
restaurants ask you how you'd like your pork
MONDO ROCK: Mondo Meats owner Vince Garre a
is an unabashed fan of free-range WA pork.
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