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 ?
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.
He was gobbling mincemeat, meatbone, bread, cheese, and pork pie, all at once: staring distrustfully while he did so at the mist all round us, and often stopping - even stopping his jaws - to listen.
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.
Bagnet hospitably declares that he will hear of no business until after dinner and that his friend shall not partake of his counsel without first partaking of boiled pork and greens.
It was made of small juicy clams, scarcely bigger than hazel nuts, mixed with pounded ship biscuit, and salted pork cut up into little flakes; the whole enriched with butter, and plentifully seasoned with pepper and salt.
I am very glad every fool knows that too,'' said Wamba, ``and pork, I think, is good Norman-French; and so when the brute lives, and is in the charge of a Saxon slave, she goes by her Saxon name; but becomes a Norman, and is called pork, when she is carried to the Castle-hall to feast among the nobles what dost thou think of this, friend Gurth, ha?