Pork

Pork is the culinary term for meat taken from the pig, known scientifically as *Sus domesticus*.

It is a globally significant food source. In fact, it is the second most consumed meat in the world. Only poultry is eaten more frequently than pork. Because it is so widely eaten, many different cultures have developed unique ways to prepare it. Some people eat it as fresh meat. Others use preservation methods to make it last longer.

This makes pork a versatile ingredient in many kitchens.

Preservation is a key mechanism used to prepare pork products. Before modern refrigeration existed, people used curing to extend the shelf life of meat. Curing often involves using salt, or pickling, or using smoke.

These processes change the texture and flavor of the meat. For example, ham and bacon are created by curing fresh pork. Ham often comes from the legs or shoulders. Bacon comes from the sides, the belly, or the back. In Europe, people often use small cubes of bacon called lardons to add fat and flavor to dishes.

There is a specialized branch of cooking dedicated to these products. In France, this is called charcuterie.

Charcuterie focuses on prepared meat products, many of which come from the pig. In the 15th century, French cities had local guilds to regulate this trade. These professionals were known as charcutiers. They produced a wide range of items. These included sausages, pâtés, rillettes, and bacon. They also made items like trotters and head cheese. Traditionally, the only raw meat they were allowed to sell was unrendered lard.

The history of pig domestication is very long. Some evidence suggests pigs were domesticated in Mesopotamia around 13,000 BC.

In ancient China, pigs were among the earliest domesticated animals. Evidence from a place called Cishan shows pig farming existed there around 8,000 years before today. In Western history, pork was traditionally an autumn dish. This was because pigs grew through the spring and fattened during the summer. They were often slaughtered in the autumn. Because apples are also harvested in late summer and autumn, they became a staple pairing for pork.

Global pork consumption is massive and varies by region. In 2015, the world consumed 109.905 million metric tons of pork.

China is a massive part of this market. In 2017, China consumed half of the entire world's pork. In China, pork is often preferred over beef. This is due to economic reasons and aesthetic preferences. The meat is described as having a sweet and clean taste. It is also seen as easier to digest. The meat is prized for its specific fat content and texture. Because it is so vital, China even maintains a "strategic pork reserve."

Different cultures have created famous pork-based dishes. In Spain, the most well-known dry-cured ham is called jamón.

In Brazil, the national dish is called feijoada. This dish traditionally uses pork trimmings like the ears, tail, and feet. In the Philippines, a national delicacy is lechon. This is an entire roasted suckling pig. In Southern China, char siu is a popular red-colored barbecue pork. These examples show how pork is deeply embedded in local traditions and celebrations.

Pork is a complex subject involving nutrition, industry, and culture. It is a form of red meat. This means it provides protein, iron, zinc, and vitamins like B1, B2, B6, and B12. However, health organizations like the IARC note that unprocessed red meat may be linked to health risks. These risks can increase if the meat is processed through salting or smoking.

Economically, pork is a major commodity. Because pigs can eat unused food meant for humans, pork is often a low-priced and secure resource. This makes it a common raw material in many industrially produced food products.