We now know pork can be cooked safely to (160°F/71°C) or less, which produces a juicy and tender product. When cooked to this temperature, pork may still have just a hint of pink in the middle, for instance inside a cooked roast or very thick chop. The exception is ground pork and sausage, which like all ground meats, should be cooked thoroughly.
We continue to hear the message ‘reduce red meat for health’. Apparently, there is the perception Canadians are eating too much meat. However, if you look at Statistics Canada data, this is a misnomer.