pork

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pork,

flesh of swine prepared as food, one of the principal commodities of the meatpackingmeatpacking
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.
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 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 hamham,
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.
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, baconbacon,
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. Traditionally, the process consisted of soaking the pork in brine or rubbing it in a salt mixture by hand,
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, sausagesausage,
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 use the
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, lardlard,
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.
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, 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.
References in periodicals archive ?
The churrasco (Dh195) also includes endless starters of homemade nachos with melted cheese served with sour cream, salsa, guacamole and garlic bread served with egg plant antipasti, carret de cordeiro lamb chops, pernil de cordeiro lamb leg, asinha de frango chicken wings, sobre coxa desossada chicken thighs and as much mash potato, corn, kidney beans, fried banana and chimichuri as you can manage.
Likewise, Philadelphia's aptly named Rum Bar is based on the foods of the Caribbean islands, offering everything from Jamaican Jerk Chicken to Puerto Rican Pernil (roast pork).
O aumento nas doses de concentrado promoveu maior (p < 0,05) peso de carcaca quente, escore de gordura pelvico-renal, comprimento externo da carcaca, largura da garupa, profundidade do torax, perimetro da garupa e perimetro do pernil.
FAVORITE MEAL: Pernil (roast pork) or arroz con gradonles.
Cabrera and her family hold an open house and serve both Salvadoran foods and a Cuban pernil, or pork loin, with turron, a rice dish.