Lean boneless pork

Boneless lean pork refers to pork meat that has been carefully separated from the bones and is composed mainly of the lean part, meaning it has a low-fat content. This ingredient is highly valued in cooking for its versatility and because it provides a tender texture and a mild flavor, ideal for a wide variety of recipes, from stews and braises to roasts and stir-fries.

Boneless lean pork comes from the domestic pig (Sus scrofa domesticus), an animal whose breeding and consumption are present in many culinary cultures around the world, especially in Europe, Asia, and Latin America. The choice of lean meat responds to a trend towards healthier options without sacrificing flavor or quality.

Regarding its nutritional properties, lean pork is an excellent source of high-quality protein, essential for muscle repair and building. Furthermore, it is low in saturated fats compared to other cuts of pork, and it provides B vitamins, such as B1 (thiamine), which aids in the proper functioning of the nervous system, and minerals like zinc and iron.

In the Hispanic American context, this ingredient can be found under names such as boneless pork meat, lean pork pulp, or simply boneless pork loin when referring to specific cuts. However, the term "boneless lean pork" is widely recognized and used in recipes that require clean, easy-to-handle meat with little fat.

Thanks to its versatility, boneless lean pork is ideal for those looking to prepare nutritious and tasty dishes while maintaining control over fat and calorie intake.