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 classic literature ?
Goddard, for I really do not think she cares for any thing but boiled pork: when we dress the leg it will be another thing.
"The Jews don't believe in eating pork," said Peter.
All this, however, was nothing to the purpose in the eyes of Captain Thorn, who, being disappointed in his hope of obtaining a supply of pork, or finding good water, was anxious to be off.
He was a magnanimous monarch, but a shrewd pork merchant; and perhaps thought he could not do better with his future allies, the American Fur Company, than to begin by close dealing.
So through various yawning holes there slipped to the floor below--to one room hams, to another forequarters, to another sides of pork. One might go down to this floor and see the pickling rooms, where the hams were put into vats, and the great smoke rooms, with their airtight iron doors.
Pork is not a staple article of food among the people of the Marquesas; consequently they pay little attention to the BREEDING of the swine.
McCaskey was scooping turnips out of his vest with a crooked forefinger, and his lady was wiping an eye that the salt of the roast pork had not benefited.
The servant carried the pork in his fingers over to Demodocus, who took it and was very much pleased.
Proceeding to converse on indifferent matters, they walk up and down the little street, keeping step and time, until summoned by Quebec and Malta to do justice to the pork and greens, over which Mrs.
SAO PAULO, Brazil -- Brazil, the world's fourth-largest pork producer, is ready to supply more pork to the Philippines amid the alleged African Swine Fever (ASF) cases in the Southeast Asian nation, but that's only at least in the next four months before the anticipated global pork shortage happens.
Malacanang assured the public on Tuesday that President Rodrigo Duterte would exercise his veto power to remove any 'pork barrel' in the 2020 national budget.
Mexico and Canada are two of Americas top pork customers, and most importantly to our fellow Iowans, these two countries are our states number one pork customers.