Pork is a highly nutritious food, though many people aren’t aware of its benefits. Like all meats, it is primarily made up of protein. Pork also contains a range of essential vitamins and minerals, including:

• Thiamine (Vitamin B1)
• Selenium
• Iron
• Phosphorus
• Zinc
• Vitamin B12
• Vitamin B3
• Vitamin B6

In addition, pork contains taurine, creatine, and beta-alanine, which help support muscle development and maintenance.

Pork can be used in a variety of dishes, but in Georgia, its most popular preparation is shashlik (grilled skewers). Different cuts are used depending on the dish, and the cooking method should match the selected cut.

Neck (Collar) Cuts: These have an ideal balance of meat and fat, making them tender and flavorful: perfect for shashlik.

Back (Barkly) Cuts: Leaner and drier, these are best for those who prefer lean meat. It’s recommended to marinate them beforehand to prevent dryness.

Ribs: Both belly and back ribs can be grilled, offering rich flavor and versatility.

Sirloin Cuts: Often used for lean meat enthusiasts, these cuts are dry and benefit from marinating or tenderizing before cooking.

Chalaghaji

The upper shoulder is mostly used for steaks due to its tenderness.

Recently, pork has also become popular for making rolls and roulades, which require lean, dry cuts for the best results.

To ensure pork is safe to eat, it must be cooked to an internal temperature of at least 71°C (160°F).