Pork

pig meatpigporcpigsbaconcarcasscheeksCuts of porkfresh meatham
Pork is the culinary name for the meat of a domestic pig (Sus scrofa domesticus).wikipedia
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Ham

dry-cured hamsmoked hamdry-cured
Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés and confit, primarily from pig.
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking.

Bacon

bacon bitsrashersside bacon
Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés and confit, primarily from pig. The charcutier prepared numerous items, including pâtés, rillettes, sausages, bacon, trotters, and head cheese.
Bacon is a type of salt-cured pork.

Domestic pig

swinehogpig
Pork is the culinary name for the meat of a domestic pig (Sus scrofa domesticus).
When used as livestock, domestic pigs are farmed primarily for the consumption of their flesh, called pork.

Gammon (meat)

gammonGlazed hamgammon steak
Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork.
Gammon is the hind leg of pork after it has been cured by dry-salting or brining, which may or may not be smoked.

Meat

meatsmeat consumptionlean meat
Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.
Even in the English language, distinctions emerged between animals and their meat, such as between cattle and beef, pigs and pork.

Charcuterie

charcutierfermented sausagescharcutiers
Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.
Charcuterie (, also, ; from chair, and cuit) is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.

Pâté

pâtésmeat pastePate
Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés and confit, primarily from pig.
Common additions include ground meat from pork, poultry, fish or beef, fat, vegetables, herbs, spices and either wine or brandy (often cognac or armagnac).

List of pork dishes

pork recipesroast pork
As the result, large numbers of pork recipes are developed throughout the world.
Pork is the culinary name for meat from the domestic pig (Sus domesticus).

Rillettes

rillette
The charcutier prepared numerous items, including pâtés, rillettes, sausages, bacon, trotters, and head cheese.
Commonly made from pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat, shredded, and then cooled with enough of the fat to form a paste.

Lard

pork fatpig fatanimal
The only "raw" meat the charcutiers were allowed to sell was unrendered lard.
Lard has always been an important cooking and baking staple in cultures where pork is an important dietary item, with pig fat often being as valuable a product as pork.

Feijoada

Mistura de Sabores e Raças: Uma Feijoada á Brasileira
Feijoada, the national dish of Brazil (also served in Portugal), is traditionally prepared with pork trimmings: ears, tail and feet.
Feijoada is a stew of beans with beef and pork.

Rendering (animal products)

renderingrenderedrender
The only "raw" meat the charcutiers were allowed to sell was unrendered lard.
This material can include the fatty tissue, bones, and offal, as well as entire carcasses of animals condemned at slaughterhouses, and those that have died on farms, in transit, etc. The most common animal sources are beef, pork, mutton, and poultry.

Head cheese

brawnsouseŠvargl
The charcutier prepared numerous items, including pâtés, rillettes, sausages, bacon, trotters, and head cheese.
It can also be made from trimmings from pork and veal, adding gelatin to the stock as a binder.

Red braised pork belly

Hongshao rouhong shao rouMao's braised pork
Red braised pork (hong shao rou), a delicacy from Hunan Province, inspired Mao Zedong.
Red braised pork belly or hong shao rou is a classic pork dish from mainland China, red cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilli peppers, sugar, star anise, light and dark soy sauce, and rice wine.

Chorizo

chouriçoGoan chouriçochorizos
Many traditional European sausages are made with pork, including chorizo, fuet, Cumberland sausage and salami.
Chorizo (, from Spanish ) or chouriço (from Portuguese ) is a type of pork sausage.

Salami

salameCotto salamifried salami
Many traditional European sausages are made with pork, including chorizo, fuet, Cumberland sausage and salami.
Salami is a type of cured sausage consisting of fermented and air-dried meat, typically pork.

Beef

meatcattleFrozen Beef
In China, pork is preferred over beef for economic and aesthetic reasons; the pig is easy to feed and is not used for labour.
Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively.

Terrine (food)

terrineterrinesterrina
Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés and confit, primarily from pig.
Most terrines contain a large amount of fat as well as pork, although it is often not the main ingredient; many terrines are made with typical game meat, such as pheasant and hare.

Lardon

lardinglardedlardons
In continental Europe, it is used primarily in cubes (lardons) as a cooking ingredient valued both as a source of fat and for its flavour.
A lardon, also called lardoon or larding, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat) used in a wide variety of cuisines to flavor savory foods and salads.

Spam (food)

Spamluncheon meatcanned SPAM
The canned meat Spam is made of chopped pork shoulder meat and ham.
Spam's basic ingredients are pork with ham meat added, salt, water, modified potato starch (as a binder), sugar, and sodium nitrite (as a preservative).

Asian cuisine

AsianAsian foodAsia
It is highly prized in Asian cuisines for its fat content and pleasant texture.
Pork is considered a taboo food item by all Muslims and is avoided by some Hindus.

Sausage

sausagespork sausagekiełbasa
Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés and confit, primarily from pig. The charcutier prepared numerous items, including pâtés, rillettes, sausages, bacon, trotters, and head cheese.
Loukániko (Greek: λουκάνικο) is the common Greek word for pork sausage.

Culinary name

renamedappropriatedmenu name
Pork is the culinary name for the meat of a domestic pig (Sus scrofa domesticus).

Fuet

Vic fuet
Many traditional European sausages are made with pork, including chorizo, fuet, Cumberland sausage and salami.
Fuet (, lit. "whip") is a Catalan thin, dry cured, sausage of pork meat in a pork gut.

Red meat

Dark MeatLean red meatred
The USDA treats pork as a red meat.
Some meat, such as pork, is classified as white meat under the common or gastronomic definition, but as red meat under the nutritional definition.