Pork may be introduced as soon as a baby is ready to start solids, which is generally around 6 months of age. Like all meat, please take care to prepare and serve pork in an age-appropriate way as certain preparations can increase the choking risk. Looking for ribs? Visit our page on spare ribs.

Pork is a red meat, though a generation of Americans know it otherwise.  Confusion stems from an advertising campaign in the 1980s. At that time, United States pig farmers saw an opportunity when chicken began to compete with beef as America’s favorite meat. The industry launched a campaign to promote pork as “the other white meat” to an increasingly health-conscious American public, and the catchy phrase worked. Rich in fat and flavor, pork grew in popularity among Americans who were beginning to catch onto what many cooks have known for centuries: pork is delicious.

Humans have been raising domestic pigs and hunting wild boar for tens of thousands of years, and it has long been the world’s most consumed meat, despite two world religions that prohibit its consumption. Pork is cured to make bacon, sausage, and other preserved meats and freshly cooked into myriad delicacies, from Canadian tourtière to Cantonese char siu to Cuban lechon. In fact, cooks put the entire animal to use – from rich stews flavored with hocks and trotters, to crunchy cracklins made of fried skin, to jellies and sauces made of pork blood.

★Tip: When shopping for fresh pork, choose meat that is rosy pink to greyish pink in color. Avoid pork that smells bad, feels soft, or looks slimy.  And if you buy a bigger cut, don’t worry about the rest going to waste, as cooked pork freezes very well. After cooking a big cut – such as pork shoulder or pork butt – portion the cooked meat into small containers to freeze for up to 6 months.  This way, you’ll have easy access to child-sized portions at future mealtimes.

Yes. Freshly cooked pork can be a healthy meat for babies when served as part of a balanced diet. The meat offers plenty of essential nutrients, including protein, vitamin B12, choline, and zinc. It also contains a bit of vitamin D, potassium, and selenium. Together, these nutrients fuel a child’s cell growth and cognition and power the endocrine, immune, and nervous systems.

Keep in mind that the type of meat matters: freshly cooked pork is generally a healthier choice for babies and toddlers because processed pork products like bacon, ham, salami, and sausage are usually very high in sodium and contain additives like nitrates, which may negatively affect oxygen levels in the blood when consumed in excess.    In addition, processed meats (including cured pork) appear to have an association with cancer, while studies of freshly cooked pork’s association with cancer are not as conclusive.     

You may also consider how the animal was raised. Humans are just beginning to better understand the impacts of our use of pesticides, chemicals, and antibiotics. More than 90% of pigs in the United States are raised indoors on large-scale farms, given growth enhancers, and consume primarily grains like corn, soy, and wheat.    These farming practices take a toll on the health of not just people but the land that we call home. While pork has less impact on the climate than beef, it consumes three times the amount of land and emits three times more carbon emissions than beans.  Sustainable pork is a growing market, but agricultural challenges and the availability and price of the product may make it an impracticable option. Rest assured that the adage “all things in moderation” is a great way to serve pork and if pork is a major part of your family’s diet, this is a good area to spend a bit more for quality meat.

★Tip: Cook pork chops and other cuts of fresh pork to 145 degrees Fahrenheit (63 degrees Celsius) and cook ground pork to 160 degrees Fahrenheit (71 degrees Celsius) before serving.   Undercooked and raw pork is a high-risk food and is associated with trichinosis (a parasite infection), taenesis (a parasite infection), yersiniosis (a bacterial infection), and other food-borne illnesses.     

Yes. All meat, especially chunks and cubes of meat, is a choking hazard for babies and toddlers. To minimize the risk, shred or mince the meat, serve just a little at a time, and serve directly on the child’s highchair tray or the surface of the table in front of the child (and not in a suction bowl or plate, which makes it easier to scoop up big handfuls of food). As always, make sure to create a safe eating environment, stay within arm’s reach of baby at mealtime, and check out our age-appropriate serve suggestions.

For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

No. Pork is not a common food allergen, although reactions to pork have been reported.    Certain tick bites (mainly the Lone Star tick in the continental United States, but other ticks in different parts of the world), are associated with the development of an allergy to galactose-alpha-1, 3-galactose (“alpha gal”), a sugar which is present in all non-primate mammalian meat. This results in a delayed allergic reaction 3-8 hours after red meat, such as pork, is consumed.  However, some individuals with alpha gal allergy also react to small amounts of the sugar present in dairy products, gelatin, or organ tissues from mammals. Alpha gal allergy is more prevalent in the southeastern United States but is starting to become more common in other areas as the geographic distribution of the Lone Star tick expands. Although rare, some individuals with cat allergies may also develop a cross-reactive allergy to pork, a condition known as pork-cat syndrome. 

As you would do when introducing any new food, start by serving a small amount at first. If there is no adverse reaction, gradually increase the amount served over future meals.

Recommended Guide: Introducing Allergens