Pork

Pork is the meat of a pig or hog, usually slaughtered for food at around six months to one year of age.

Pork is the meat of a pig or hog, typically slaughtered for food at around six months to one year of age. It is eaten fresh or preserved through curing and smoking, and is used in products such as bacon, ham, sausages, and lard. Pork is widely consumed globally, though it is prohibited in some religious dietary traditions.

Definition and source

Pork is the meat from domestic pigs or hogs, generally referring to the flesh used as food rather than to preserved forms such as bacon or ham. Standard dictionaries and encyclopedias describe it as pig meat intended for human consumption.

Cuts and preparations

Pork is sold in many cuts, including chops, loin roasts, ribs, shoulders, and bellies. It is commonly eaten fresh, or preserved by curing, smoking, and salting to make products such as ham, bacon, and sausage.

Nutrition and food safety

Pork is a widely used source of animal protein. Because pigs may carry trichinosis, pork is traditionally cooked thoroughly to a safe internal temperature of 71 °C (160 °F).

Cultural and religious significance

Pork is common in many cuisines but is avoided in some communities because it is prohibited by Jewish and Islamic dietary laws. This makes it much less common in the cuisines of some regions, especially parts of the Middle East.