Succulent Summer Pork

With all the hubbub about swine flu, also known as H1N1, pork sales are plummeting. People are avoiding pork products because of someone dubbed H1N1 "swine flu," even though that's not technically accurate, and that name stuck. In fact, the "swine flu" virus is a combination of bird, human, and pig flu strains. Here's the fact: you cannot get swine flu from consuming pork. Swine flu is only transmitted from person to person. There's a long, detailed scientific explanation for this, which you can find at the CDC and World Health Organization website if you're interested, and I encourage everyone to check in and look at the facts about swine flu and other communicable diseases.

Whenever dealing with meat, it's very important to make sure it's cooked appropriately. Properly cooking pork, or any meat, kills viruses and bacteria. Pork should be cooked to an internal temperature of 160 degrees, which is incidentally the temperature at which swine flu and many other viruses can no longer survive.

Local pork raised on small farms is available at many farmer's markets and at some small stores. If you're in Culpeper, then you've just received a valuable guide for finding all kinds of local products, including pork: the Northern Piedmont edition of the "Buy Fresh, Buy Local" guide. There are many farms listed there that sell everything from fresh-made sausage to half and whole pigs. Once you find a few farms your interested in, give them a call. The information is right there in the guide, and the farmers will be happy to answer your questions. You can ask how their hogs are raised, what they're fed, and when they were slaughtered.

Pork is incredibly versatile, and it pairs well with many of summer's other great foods! Enjoy thee fresh and fun ideas:

-Marinade a loin in pineapple juice, red pepper flakes, basil, cilantro, and garlic overnight in the refrigerator. Sear it on all sides, the toss it on a slow grill and let it roast until done. Serve with grilled corn on the cob topped with pesto sauce and coal-baked potatoes.

-Make a coffee dry rub for your pork chops. Mix together finely ground good coffee, cayenne pepper, paprika, sea salt, ground thyme, garlic and onion powder, and brown sugar, then rub onto your chops. Allow chops to sit in the refrigerator for up to an hour, the grill or pan fry. Serve with seared garlic long beans and fruit salad.

-Dice cooked ham (not honeyed) into fine cubes, and toss with green peppers, fresh tomatoes, roasted garlic, diced cucumber, lemon thyme, rosemary, sea salt, pepper, and good olive oil. Serve over your favorite whole wheat pasta for a fast warm or cool summer meal.

-Use your crock-pot to avoid heating up your kitchen this summer, and whip up a barbecue! Slow cook a pork roast with your favorite b-b-q sauce and spices for at least 6 hours. Using two forks, pull pork into shreds and serve on crusty rolls with caramelized onions, red bell pepper, and fresh mozzarella cheese (use fresh mozzarella, not shredded, for a better sandwich). Side with some fennel potato salad and grilled peaches for a perfect summer lunch or dinner.

This summer, take time to enjoy some of our local products, including local pork. It'll make summer all the more memorable, fun, and tasty!