Pork

pig meatpigpigsporcbaconcarcassCuts of porkfresh meathamhand
Pork is the culinary name for meat from 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.

Domestic pig

swinehogpig
Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC.
When used as livestock, domestic pigs are farmed primarily for the consumption of their flesh, called pork.

Bacon

bacon bitsrashersstreaky 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.

Meat

meatsmeat consumptionprocessed meat
Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.
Pork sausages and hams were of great commercial importance in Greco-Roman times.

Gammon (meat)

gammongammon steakgammon, egg and chips
Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork.
Gammon is a British name for the hind leg of pork after it has been cured by dry-salting or brining, and it may or may not be smoked.

Charcuterie

charcutierfermented sausagescharcutiers
Charcuterie is the branch of cooking devoted to prepared meat products, many from 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.
Charcuterie ( or ; northern or southern, 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).

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.

List of pork dishes

pork recipesroast pork
As the result, large numbers of pork recipes are developed throughout the world.
This is a list of notable pork dishes. Pork is the culinary name for meat from the domestic pig (Sus domesticus). It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC.

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.

Rendering (animal products)

renderingrenderedanimal rendering plant
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, sheep, and poultry.

Feijoada

Mistura de Sabores e Raças: Uma Feijoada á Brasileira
Feijoada for example, 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 of Portuguese origin.

Asian cuisine

AsianSoutheast AsianAsia
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.

Red braised pork belly

hong shao rouMao's braised porkhongshao rou
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.

Char siu

barbecued porkcha siuchāshū
Other popular Chinese pork dishes are sweet and sour pork, bakkwa, and charsiu.
Char siu is a popular way to flavor and prepare barbecued pork in Cantonese cuisine.

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.

Chorizo

chouriçochorizoslonganiza
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.

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.

Salami

salamefried salamilonganiza
Many traditional European sausages are made with pork, including chorizo, fuet, Cumberland sausage and salami.
Salami (singular salame) is a type of cured sausage consisting of fermented and air-dried meat, typically beef or pork.

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.

Culinary name

renamedappropriatedmenu name
Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC.
The words beef, veal, pork, mutton, venison and poultry are derived from the words used by the French-speaking lords in post-Conquest England

Kashrut

kosherdietary lawsJewish dietary laws
The meat is taboo to eat in the Middle East and most of the Muslim world because of Jewish kosher and Islamic Halal dietary restrictions.
Among the numerous laws that form kashrut are prohibitions on the consumption of certain animals (such as pork and shellfish), mixtures of meat and milk, and the commandment to slaughter mammals and birds according to a process known as shechita.

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.

Halal

halaalḥalālHalal meat
The meat is taboo to eat in the Middle East and most of the Muslim world because of Jewish kosher and Islamic Halal dietary restrictions.
In Sunni Islam, animals slaughtered by Christians or Jews is halal only if the slaughter is carried out by jugular slice and mentioned before slaughter that the purpose is of permissible consumption and the slaughter is carried out following the name of the God (indicating that you are grateful for God's blessings), unless explicitly prohibited, like pork.