Frequently Asked Questions

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Greece is not a country with rich pig production, so it makes sense for businesses to turn to the foreign market to meet the needs of their customers. Of course, great efforts are being made to procure local pork to support the Greek economy as well. Because of the lack of limited animals, it is normal that their price has some differences with respect to foreign prices. Of course, because we live in an open market where no one can predict price changes, one can not say with certainty that Greek production is more expensive.

One pork takes about 6 months to get the kilograms required and demanded on the market. It is very important to emphasize that in this way it is also ensured the control of the animal’s health, but younger animals are also avoided.

There is no specific sign to tell if the meat sourced is local or imported. For this reason, he can always ask the butcher and be informed about the origin of the meat.

As we all know, all living organisms need some medicines to protect themselves from infections and various illnesses. The same is true in the case of pigs. Naturally, the administration of drugs is always under the supervision of experienced breeders who are constantly inspecting for animals to be healthy. In addition, there is a certain amount of time from drug administration until the animal becomes tradable, with the result that there is absolutely no danger.

All meat products contain a label stating the date of production and expiration of the product. In this way the consumer can easily discern whether the meat he has bought is fresh. Also, another very easy way for the consumer to understand fresh meat is color. The color should be pale pink, with a relative humidity but not getting wet or too greasy. Finally, it is very important to control the areas where the meat is cut to observe that it is not dried at those points of the meat.

Pork is a good source of vitamins. Specifically 100g of pork offer:

More than 50% of thiamine needs, more than 35% niacin and more than 35% in B6. It contains good amounts of iron and zinc. In addition, 100g pork offers 0.7-1.1mg of quality and well absorbed iron and 2.6-2.7mg of zinc. The same amount of calf (100g) offers close to 20% and 50% of our iron and zinc requirements, respectively.

On average, pork contains less calf cholesterol. 100 g of pork contain about 100 mg of cholesterol. The protein it contains is of good quality as it is with most red meats. Pork has less protein than calf.

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