Have you ever heard of pink meat?
White meats are poultry and avian meats (chicken, turkey, rabbit), with lamb and goat among sheep and veal among beef. Then there are red meats and black meats, namely game.
And finally there is pink meat, which takes the best from red and white meats, that is, pork.
The pink color is determined by the amount of myoglobin, which is in high concentration in red meats, while it is low in white meats. In pink meat it is in the right amount!
The value and properties of pink meat have been the subject of detailed research by Professor Leonardo Nannicosta of the University of Bologna.
Pink meat is characterized as an excellent source of proteins. Let's think about children, who need to grow up and do it well. And let's think about athletes, who need to combat the physical stress caused by sports.
Pink meat is also rich in important minerals such as magnesium, phosphorus, zinc and iron: essential elements for a correct balance of our immune, nervous and muscular systems.
Pink meat is therefore classified as a healthy, tasty, nutritious food and recommended by nutritionists.
It is the protagonist of many renowned Italian DOP and IGP products, just think of the famous Prosciutto di Parma DOP and San Daniele DOP.