The Pork Meat has always been considered little beneficial for health and is linked to an increase in blood cholesterol levels.
Although there are numerous contraindications for pork, this low-fat meat has numerous beneficial properties for the health of the consumer.
Es rich in protein, its fat is beneficial for our body and its nutrients They will provide us with a good functioning of our system.
It is true that the pig is an animal that contains high concentrations of fat in its structure, but If we choose well the part of the pig that we want to consume, it will bring us great benefits.
Vitamins
They highlight the B vitamins such as thiamine and riboflavin or vitamin B12, important in the metabolism of fats and proteins, as well as in the release of energy through food.
Proteins
Contains high doses of proteins of high biological value (necessary for muscle development during the growth period) and is composed of a good combination of essential amino acids easy to assimilate by our body.
Minerals
Its content in zinc, phosphorus, sodium, potassium and magnesium is high; although stands out for its iron contribution which will help you maintain good health by preventing iron deficiency anemia.
Fatty acids
It is rich in monounsaturated fats and contains high amounts of oleic acid, which helps maintain adequate levels of good HDL cholesterol, lowering bad LDL cholesterol.
Taking into account the benefits that pork provides, Organic sausages Luis Gil recommends its insertion into a healthy and balanced diet where all types of foods have a place as long as we do not abuse them.
And do you include pork in your diet?
I send you greetings from the United Kingdom and congratulations for your work in recovering healthy and ecological products, without additives. I am English but from Spanish grandparents, from the countryside and a lot of wisdom. Pork and its fats are good for health, it is the new vegetable fats “trans fats” that are bad, luckily this is already beginning to be demonstrated, resulting in a (slow) return to government health guidelines , who had long recommended a diet high in carbohydrates and whole grains, and low in saturated fat. Unfortunately, these guidelines have greatly impacted the health of people in Europe and the United States, resulting in problems such as diabetes and obesity, in addition to a host of digestive problems and gluten allergies, etc. Even some cardiologists have recognized that eggs are very important in the diet, after having been vilified for a long time! But it is logical, our ancestors had stored a lot of wisdom to survive in the harsh conditions of the past. Spain has one of the highest longevity rates in Europe, behind France, and the French eat more saturated fat than any other country in the E.U. Combining it with red wine, so healthy, of course. I eat fish, seafood, vegetables including a lot of potatoes, unhomogenized or untreated dairy products, virgin olive oil and pork, with its good fats. My sugar and cholesterol levels have always been excellent, to the amazement of my English doctor, who recommends margarine and vegetable fats, and a cereal breakfast (I usually eat eggs with a little natural bacon, thank you). I do not intend to give advice to others, nor do I have any training in regards to health, everyone is free to eat what seems good to them, but Spain's tradition of pork is enviable. I know that there are also starting to be many people who use coconut oil for cooking, that's fine, but in fact it is not a tradition in Asian countries; In the past they cooked with lard, which is what there was. They also used it in places like Okinawa in Japan, recognized Blue Zone (World Longevity Zone), although they combine it with a lot of fish and sea vegetables, and sake, of course. There is a lot of misinformation about food these days, resulting in very disparate ideas in all fields. Thank you again for producing these products and for caring about the health and well-being of your animals. Sylvia.
Thank you very much for your contribution Sylvia.
Hello. It's not to disparage their product but I wanted to give you my opinion. I am a chorizo maker, I like other sausages but especially chorizo, and Riojano the most. I prefer the spicy and dry one but I don't dislike any other good quality one. What is true is that I always complain about those that contain too much fat. And that is what has happened to me every time I have purchased your product. I see it excessive. I know that it is done this way out of habit, but I expected that an organic chorizo without additives would also offer me a little less fat, so my advice would also be to make one low in fat, I would devour them!!! By the way, salt is refined or unrefined. All the best
Hi Jose,
We appreciate your comments, and we share your preference for spicy Rioja chorizo.
Explain that chorizo from La Rioja, according to the Regulatory Council, must have more fat than the rest since this makes it juicier and has greater and better chewiness.
If we add that Luis Gil's organic product is made with pigs raised in complete freedom, of the Duroc breed and fed with cereal and acorns; In the months of September to January, we obtained a product that, according to the study by the Technological Center of the Meat Industry, has a content of fatty acids beneficial to health that is much higher than the rest and, indeed, this makes it a priori more fatty and less appetizing for some. .
We understand and appreciate your comment and we hope we have explained why our product is like this and have tried to explain our constant search for quality and health in all our sausages.
All the best.
Thank you for the recommendations. It is a very good meat that can be prepared in many different ways.