The culinary name for meat derived from the domestic pig (Sus domesticus). It is the most commonly consumed meat worldwide. Did you know that there is evidence that the pig was domesticated in China for pig husbandry dating back to 5000 B.C.? And ever since then, pork has evolved to be a very common meat used in Chinese cuisine.
Pork often has a bad reputation as a fatty protein. In ancient times, the religions of Judaism and Islam, as well as several Christian denominations, forbid the consumption of pork by their practitioners, mainly because raw or undercooked pork may contain trichinosis. Given the modern advances in food science and food hygiene there has been a remarkable decrease in the occurrence of trichinosis. But even in these modern times, pork is still remains illegal for human consumption in several Muslim countries.
And as the National Pork Council, in the United States has reminded us since 1987, with the national campaign, “Pork: The Other White Meat®”, that it can be an alternative to chicken and beef.
Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Smoked hams, gammon, bacon, and sausage are examples of preserved pork. Charcuterie is the branch of cooking that was developed in France around the 15th Century and is devoted to the preparation of meat products, many from pork.
In any event, pork tastes great and is a versatile and nutritious meat that is easy to prepare and appropriate for any meal.