Small plain fully cooked boneless portions are safe. Avoid cured, smoked, and heavily seasoned preparations. Cooked bones and drippings should be kept out of reach.
Pork is meat from pigs sold as chops, loin, shoulder, tenderloin, ribs, and ground products. Plain cooked pork provides animal protein and fat.
Used in roasts, stir-fries, braises, sausages, and barbecue dishes. Fat level varies by cut — rib and shoulder dishes are richer than trimmed loin.
Cured pork products like bacon, ham, and sausage are much higher in sodium than plain meat. Ground pork dishes like meatballs and dumplings often include garlic, onion, and sauces.
