pork, flesh of swine prepared as food, one of the principal commodities of the meatpacking meatpacking or meat-processing, wholesale business of buying and slaughtering animals and then processing and distributing their carcasses to retailers. The livestock industry is among the largest in the world.
..... Click the link for more information. industry. Pork has long been a staple food in most of the world, although religious taboos have limited its use, especially among Jews and Muslims. It is sold either as fresh meat or as ham ham, hind leg of a hog above the hock joint, prepared for food by curing or smoking. Ham is one of the earliest of preserved meats; it is now a leading product of the meatpacking industry.
..... Click the link for more information. , bacon bacon, flesh of hogs—especially from the sides, belly, or back—that has been preserved by being salted or pickled and then dried with or without wood smoke.
..... Click the link for more information. , sausage sausage, food consisting of finely chopped meat mixed with seasonings and, often, other ingredients, all encased in a thin membrane. Although sausages were made by the ancient Greeks and Romans, they were usually plain and unspiced; in the Middle Ages people began to
..... Click the link for more information. , lard lard, hog's fat melted and strained from the tissues, an important byproduct of the meatpacking industry. The highest grade, leaf lard, is from the fat around the kidneys; the next best is from the back, and the poorest from the small intestines.
..... Click the link for more information. , or a variety of other products. The fresh pork and the choicest cured products are taken from smooth carcasses weighing from 240 to 400 lb (110–180 kg). Fresh pork is sold either chilled or frozen. Pork may be cured either by injecting it with a brine or by rubbing it with a mixture of salt, sugar, and other chemicals (the dry method). The skin and fat of fresh pork should be white, and the flesh should be clear, pink, and fine-grained. The principal fresh cuts are hams, loins, spareribs, shoulders, butts, and feet. The brains, snout, ears, jowls, tail, and tongue are ground up and often used in combination with other meat products.

pork

Flesh of hogs, usually slaughtered between the ages of six months and one year. The world's most popular meat, it is consumed fresh in various cuts or preparations, including chops and sausage, or cured or smoked for ham, bacon, dry sausage, or other products. Because pigs may be infected by the parasitic disease trichinosis, fresh pork must be cooked to an internal temperature of 160 °F (71 °C) to destroy the parasite. Pork is proscribed by the dietary laws of Islam and Judaism.

pork (redirected from porks)

pork

pork
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