According to the Food Safety and Inspection Service (FSIS), pork is the most widely consumed meat in the world. Its popularity spans cultures and cuisines, making it a dietary staple for billions. However, during the 1970s, pork consumption in the United States declined significantly. This drop was largely driven by growing health consciousness among Americans, who began favoring leaner meats like chicken and fish over pork, which was then associated with higher fat content.

Despite past concerns, pork has evolved. Modern breeding and processing methods now produce much leaner cuts, making pork a healthier and more appealing choice. Still, selecting good-quality pork remains crucial for both flavor and safety. One of the most reliable ways to assess pork quality is by observing its color, alongside smell and texture.

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What Pork Color Tells You

When buying pork, pay close attention to its color, which can range from pale pink to deep reddish tones. The ideal pork color depends on both the cut of the meat and its freshness.

High-quality pork usually has a bright, reddish-pink hue, indicating that the meat is fresh and properly handled. The exact shade may vary depending on the part of the animal. Cuts from areas rich in blood vessels—such as the neck, shoulders, and front legs—tend to have darker meat. In contrast, parts with fewer blood vessels, like the loin, rump, and hind legs, are typically lighter in color.

Be wary of pork that appears purple or very dark red, as this may suggest poor bleeding at the time of slaughter or even that the animal had died before processing—a serious red flag. Similarly, dark spots or bruises may be signs of internal bleeding or illness in the pig.

In some cases, a slightly darker pork color might simply indicate that the meat is very fresh and hasn't undergone much storage or processing. On the other hand, meat that looks unusually pale, especially if it has bubbling or a waterlogged texture, could mean that it has been injected with water to artificially increase its weight. This reduces both the taste and the quality of the pork.

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Smell: A Quick Test of Freshness

If you're uncertain about the color, use your nose. Fresh pork should have a mild, slightly fishy or metallic scent, but nothing strong or offensive. A sour or rotten odor is a clear indication that the meat has begun to spoil and should be avoided.

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Texture: What Fresh Pork Feels Like

Touch is another simple yet effective way to judge pork quality. The surface of the meat should feel slightly moist but not slimy or sticky. Fresh pork has a firm, springy texture when pressed. If the meat feels overly soft, mushy, or leaves a residue on your fingers, it's likely past its prime.

Additionally, take a look at the fat content. The fat should be white and firm, not yellow or greasy. Good marbling—the small streaks of fat within the meat—can also contribute to flavor and tenderness, especially in cuts like pork shoulder or ribs.

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Final Tips for Choosing the Best Pork

To ensure you're getting the highest quality pork:

• Look for bright pink to reddish cuts with consistent color.

• Avoid meat that’s too pale, watery, or dark with bruising.

• Check for firm, white fat.

• Smell the pork—it should not have a strong odor.

• Touch it to confirm a firm, moist texture.

By relying on your senses—sight, smell, and touch—you can confidently choose fresh, high-quality pork that’s both delicious and safe to cook. Whether you're preparing a quick weekday meal or a special occasion dish, starting with the right pork makes all the difference.