Sturgis, Mich. Now that Easter has come and gone, many of us are left with
Easters biggest ghost: the ham.
Thats OK, because ham is not only a versatile meat, but its also healthier
than ever.
Once considered a fatty meat (and the reason a pig became the universal symbol
for fat) pork was also notorious for harboring the parasite trichina, which was
thought to only be removed by cooking the meat to the extremely well-done
temperature of at least 180 degrees or even more. That made pork extremely tough
and dry and un-appetizing.
Times have changed, and so has pork. According to the United States Department
of Agriculture, todays pork is healthier.
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