Pork

Pork

Pork (/pɔːrk/), from the Old French porc, is the culinary name for meat from the domestic pig (Sus scrofa domesticus). It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC.

Etymology

The English word "pork" comes from the Old French porc, which was derived from the Latin porcus. The Latin word also gave rise to the Italian porco, the Spanish puerco, and the Portuguese porco.

Related Terms

• Bacon: A type of salt-cured pork made from various cuts, typically from the pork belly or from the less fatty back cuts.
• Ham: Pork that has been preserved through salting, smoking, or wet curing. It was traditionally made only from the hind leg of swine, and referred to that specific cut of pork.
• Sausage: A meat product usually made from ground meat, often pork, along with salt, spices and other flavorings.
• Pig farming: The raising and breeding of domestic pigs. It's a branch of animal husbandry, which involves the rearing of livestock to produce food products.
• Charcuterie: The branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork.

See Also

• List of pork dishes
• Pig slaughter
• Pig's trotters
• Pork jowl
• Pork rind
• Pork belly
• Pork loin
• Pork steak
• Pork tenderloin
• Pork pie
• Pork ribs

External links

• Medical encyclopedia article on Pork
• Wikipedia's article - Pork

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