Cannuli’s Delicious Pork Products
Pork is that delicious, versatile meat (you know, “The Other White Meat”) which has graced the tables of Americans from our early colonial days. And with today’s modern feeding practices, pork is a more valuable, more healthful source of protein and dining pleasure than ever before: tender, juicy and full of flavor, Trichinosis in pork is a thing of the past, so you need not – and should not – cook it so long, robbing the meat of essential juices, making it dry and hard to chew. (Beware of outdated cookbooks concerning this!)
Cannuli’s Quality Meats & Poultry provides a wide variety of the freshest meats and poultry around; yet in the Philadelphia area we have always been “popularly” known as “The House of Pork”. . . and not without reason. Cannuli’s is the place to go for the best in fresh or smoked pork products.
At Cannuli’s, located in the very heart of Philly’s celebrated Italian Market, you can find a full array of fresh cuts of pork, from economy cuts to center cut roasts and pork chops (even our own delicious Stuffed Pork Chops – a very popular item around here) to specialty roasts, such as the Crown Roast, and savory hams. We also feature our own ever-popular, freshly made Italian style pork sausage (also turkey and sage sausage) — it’s made in-store with our own special (secret) blend of seasonings for that wonderful Old World Italian taste — and Cannuli’s sausage is not loaded with fat, as many competing products are, so besides being really tasty, it’s a superior value and more healthful too!
And of course there’s our very own famous brand of classic Italian Style Pork Roast, specially marinated and Oven Ready for your convenience . . . it’s out of this world! This super-popular marinated and seasoned (on the premises) Roast Pork saves you so much time and trouble, and tastes sooo good! And our price is so affordable, once you try it you’ll be absolutely hooked. So come on in and get a Cannuli’s roast pork for you and yours, today. Sliced Roast Pork, too! As convenient as our Oven Ready Roast Pork is, sometimes there is just too little time for roasting at home. So what do you do when you really want delicious roast pork sandwiches for dinner or for guests? Come to Cannuli’s and ask for our Italian-style Sliced Roast Pork with Natural Juices — store-cooked and seasoned, just heat the pork in the gravy and serve on long Italian-style rolls . . . Supremo!
The Soul Food Connection
If it’s smoked or cured pork you’re hankerin’ for, look no further. Cannuli’s has everything from quality ham products and tasty bacon to pig’s feet and ham hocks, even crackling (called cracklin’). In fact, Cannuli’s is considered The Soul Food Connection by so many in the area who shop here for all kinds of variety meats and Southern-style, down home ingredients for their favorite recipes. And knowledgeable consumers know where to buy crowd-pleasing whole pigs for that special occasion. The House of Pork (through Charlie Cannuli’s experienced hand and expert cookery) is tops when it comes to delicious, succulent whole hogs, seasoned with our own (read: secret) recipe and slowly roasted to utter perfection and tenderness. We also sell whole fresh pigs for you to cook any way you choose (which can be fun in itself). Either way, it really is the life of the party!
Today’s Leaner Pork
As concerns health and good eating, pork today compares favorably for fat, calories and cholesterol with many other meats and poultry. Many cuts of pork are as lean or leaner than chicken. Any cuts from the loin — like pork chops and pork roast — are leaner than skinless chicken thigh, according to U.S. Department of Agriculture data. Pork steaks or roasts from the leg (called a “fresh ham”) are also lean choices.
So if you’re looking for the best in pork products, whether fresh, cooked or smoked . . . from our famous store-made sausage and roast pork, to whole pigs, either roasted by Cannuli’s or bought fresh . . . you’re on the right “page” my friend!
Selecting the right cut of pork
Things to consider:
• The degree of leanness. Modern-day production has reduced pork’s fat content. In fact, pork is a major contender in the lean meat category and many cuts of pork are as lean or leaner than chicken.
• How you’ll cook it. If time is limited, you’ll want to select a smaller cut, like pork chops that cook quickly. If you’re entertaining and have several other dishes to prepare, you may want to choose a roast that can be put in the oven and requires very little attention.
• Number of people to be served. The “average” serving size for pork is 3 ounces of cooked meat. Start with 4 ounces of boneless, raw pork to yield 3 ounces of cooked pork. A 3-ounce serving is about the size of a deck of cards.
• Cost. To get the most for your money, take the time to figure out the cost per serving. Some boneless cuts may seem more expensive, but actually are a better buy because you are not paying for the bone. Calculating cost per serving is a better measure of value and can be calculated with this formula:
Cost per serving = Cost per pound / # of servings per pound
(i.e., Cost per pound divided by the number of servings per pound)
How Pork compares to other meats
How does pork compare to other meats for fat, calories and cholesterol? Pork today compares favorably for fat, calories and cholesterol with many other meats and poultry. Many cuts of pork are as lean or leaner than chicken. Any cuts from the loin – like pork chops and pork roast – are leaner than skinless chicken thigh, according to U.S. Department of Agriculture data. Pork steaks or roasts from the leg (“fresh ham”) are also lean choices.
|Serving Sizes and Nutritional Profiles of Lean Meats|
|3-ounce cooked serving:||Calories||Total Fat
|Skinless chicken breast*||139||3.1||0.9||73|
|Skinless chicken leg*||162||7.1||2.0||80|
|Skinless chicken thigh*||177||9.3||2.6||81|
|LEAN CUTS OF PORK|
|Pork boneless sirloin chop**||164||5.7||1.9||78|
|Pork boneless loin roast*||165||6.1||2.2||66|
|Pork boneless top loin chop**||173||6.6||2.3||68|
|Pork loin chop**||172||6.9||2.5||70|
|Pork boneless sirloin roast*||168||7.0||2.5||73|
|Pork rib chop**||186||8.3||2.9||69|
|Pork boneless rib roast*||182||8.6||3.0||70|
|LEAN CUTS OF BEEF|
|Beef eye of round *||141||4.0||1.5||59|
|Beef top round***||169||4.3||1.5||76|
|Beef tip round*||149||5.0||1.8||69|
|Beef top sirloin**||162||8||2.2||76|
|Beef top loin**||168||7.1||2.7||65|
|FISH (*dry heat,**moist heat)|
|* Roasted, ** Broiled, *** Braised|
|Source: U.S. Dept. of Agriculture Handbook 8 series.|