Pork has always been red meat, no matter how softly the ads tried to rebrand it. Biologically, it comes from a mammal and contains more myoglobin than poultry, which firmly places it alongside beef and lamb. The pale color on your plate, or the way it behaves in recipes with chicken, doesn’t change what it is. That “white meat” image was crafted, repeated, and absorbed until it felt like truth.

Continued On Next Page