Pork

For other uses, see Pork (disambiguation).
"Pig meat" redirects here. For other uses, see Pig Meat.
Pork belly cut, showing layers of muscle and fat
A pig being slow-roasted on a rotisserie

Pork is the culinary name for the meat of the pig (Sus domesticus). It is the second-most commonly consumed meat worldwide,[1] with evidence of pig husbandry dating back to 5000 BCE.[2]

Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and pork sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.

Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in China (including Hong Kong) and Northeast India,[3][4] for its fat content and texture.

Some religions and cultures prohibit pork consumption, notably Islam and Judaism.

  1. ^ "Sources of Meat". Food and Agriculture Organization (FAO). 25 November 2014. Archived from the original on 2 March 2018. Retrieved 19 November 2016.
  2. ^ Crabtree, Pam J.; Campana, Douglas V.; Ryan, Kathleen (1989). Early Animal Domestication and Its Cultural Context. UPenn Museum of Archaeology. ISBN 978-0-924171-96-3. Archived from the original on 6 February 2021. Retrieved 19 October 2020.
  3. ^ Bhuyan, Austami (25 August 2022). "Watch: Why does Northeast India procure pork from other states?". EastMojo. Retrieved 23 July 2023.
  4. ^ "Top 10 Authentic And Delicious Pork Dishes From North East". Slurrp. Retrieved 23 July 2023.