Omnivorous mammal, the pig belongs to the family Suidae. It would not, contrary to what was long thought, the direct descendant of wild boars. Domestication began 7000 BC followed very naturally as men, feeding on their waste. There is certainly born of its bad reputation, which earned him an image of impurity with some religions.
In the 19th century, the concern appears to improve breeds. In parallel, we want to increase pork production. Intensive farming is taking shape and its horrors. But since the mid-20th century, farming has taken over rational, thanks, here, a national program of conservation of local breeds launched in 1981 by the Ministry of Agriculture. The pigs are now fed noble products (wheat, barley, corn, soy …) and their meat, thanks to genetic advances is 30 to 50% less fat than thirty years ago.

Stop all the ideas! Pork fat is not the opposite. With its average caloric intake similar to that of poultry (between 105 and 135 kcal/100 g according to the piece) and especially with his fat little (3 g/100 g on average), pork is entirely within the framework of a light and balanced diet. The flesh of the pig is not marbled, the fat is clearly visible and therefore easy to remove.
Note that the lipids of pork are largely composed of unsaturated fatty acids (up to 60% as the chicken). These good fats help prevent the onset of cardiovascular disease.

However, distrust of the deli side are they up to three times richer.

Moreover, the pork is very rich in high-quality protein. For example, imagine a piece of 150 g is sufficient to cover 50% of daily intake of an adult of 70 kg!
Know, moreover, that its iron content, necessary for the production of red blood cells, is between that of beef and one chicken. Suffice to say that pork is a true ally to the form and tone.

With regard to vitamins, these are those of group B that are very well represented. A piece of fillet 100 g covers 60% of vitamin B1, the same one which significantly contribute to the smooth functioning of the neuro-muscular.

Finally, whatever the song, the pig provides a good amount of zinc (1.5 to 4 mg/100 g), which strengthens the body’s defenses and a significant content of selenium. The latter is a powerful antioxidant that protects cells against free radical damage.