Here's what I know about pork and it's classification: Pork is considered a red meat. In the mid 80's, when health-conscience consumers decided that red meat was unhealthy, the pork industry lost sales dramatically. In an effort to regain lost ground, the Pork Council started a catchy and attractive campaign ("The other white meat") in 1987. The campaign worked-- the demand for pork quickly rose. In fact, today's pork prices rise at a rate faster than the cost of living inflation. During the shift of perception, though, people began to refer to it as a white meat rather than a red meat (9 out of 10 people recognize the slogan). You may find this link of interest when it comes to the changing face of pork:
http://www.nppc.org/resources/nutrition.html. Basically, pork has become a competitive, nutritive rival to lean poultry. That's basically it on the red vs. white meat debate on pork.
So to end the long standing debate, pork is and always has been red meat. The only real reason it was ever considered white meat is because the pork council decided back in the 80s that the term "red meat" had a bad stigma attached to it, and it was affecting sales. So they tried to cash in on the health food craze and it worked, sales went up.
In pork's defense, it is much healthier today than it was 25 years ago. Pigs are raised and bred differently and the most popular cut of pork (the tenderloin) is now 42% less fat. Pork has changed, and is more healthy but it is still red meat. If the FFA says so, I agree!
