Pork/ja: Difference between revisions

'''Pork''' is the [[culinary name]] for the [[meat]] of the [[pig]] (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig [[animal husbandry|husbandry]] dating back to 8000–9000 BCE.

Pork is eaten both freshly cooked and preserved; [[Curing (food preservation)|curing]] extends the [[shelf life]] of pork products. [[Ham]], [[Gammon (meat)|gammon]], [[bacon]], and [[sausage|pork sausage]] are examples of preserved pork. [[Charcuterie]] is the branch of [[cooking]] devoted to prepared [[meat]] products, many from pork.

Pork is the most popular meat in the [[Western world]], particularly in [[Central Europe]]. It is also very popular in [[East Asia|East]] and [[Southeast Asia]] ([[Mainland Southeast Asia]], [[Philippines]], [[Singapore]], and [[East Timor]]). The meat is highly prized in [[Asian cuisine]]s, especially in [[China]] (including [[Hong Kong]]) and [[Northeast India]], for its fat content and texture.

Some religions and cultures [[Religious restrictions on the consumption of pork|prohibit pork consumption]], notably [[Islamic dietary laws|Islam]] and [[Kashrut|Judaism]].

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== History ==

{{See also|Charcuterie|Animal husbandry#History}}

Pigs were domesticated in [[Mesopotamia]] around 13,000 BC. The pig appears to have been among the earliest domesticated animals in [[ancient China]], with evidence for pig domestication at [[Cishan culture|Cishan]] from around 8000 BP (6,000 BC).

[[File:1850 le depecage de porc par Louis Humbert de Molard 1847 1898.jpg|thumb|right|Pig being prepared in [[France]] during the mid-19th century.]]

Charcuterie is the branch of cooking devoted to prepared meat products such as [[bacon]], [[ham]], [[sausage]], ''[[Terrine (food)|terrines]]'', ''[[galantine]]s'', ''[[pâtés]]'' and ''[[confit]]'', primarily from pig. Originally intended as a way to preserve meats before the advent of refrigeration, these preparations are prepared today for the flavors that are derived from the preservation processes. In 15th-century [[France]], local [[guild]]s regulated tradesmen in the food production industry in each city. The guilds that produced ''charcuterie'' were those of the ''charcutiers''. The members of this guild produced a traditional range of cooked or salted and dried meats, which varied, sometimes distinctively, from region to region. The only "raw" meat the ''charcutiers'' were allowed to sell was [[rendering (food processing)|unrendered]] [[lard]]. The ''charcutier'' prepared numerous items, including ''pâtés'', ''[[rillettes]]'', [[sausage]]s, [[bacon]], [[Pig's trotters|trotters]], and [[head cheese]].

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== Gallery of dishes ==

File:Sweet and sour pork.jpg|[[Sweet and sour]] pork, a [[Chinese cuisine|Chinese]] dish that is popular in [[Europe]] and the [[Americas]]

File:Gongwantan.JPG|Chinese pork ball soup

File:萬巒豬腳 (4434285909).jpg|Wan luan pork hock, a type of Chinese braised pork knuckles

File:TaiwaneseBraisedPork khòng-bah.jpg|Chinese braised pork

File:Pig's blood cakes.jpg|Chinese pig's blood cakes

File:DongPoRou.jpg|Chinese [[Dongpo pork]]

File:Food 焢肉飯 台北 (24735872013).jpg|Chinese [[braised pork rice]]

File:Lurou fan(Taiwanese cuisine).jpg|Chinese [[minced pork rice]]

File:Chinese dried pork belly in Hong Kong.jpg|Dried pork bellies in a Chinese restaurant in [[Tsuen Wan]], Hong Kong

File:Steamed pork bally with salted fish.jpg|Steamed pork with [[salted fish]]

File:Mixed noodles with pork.jpg|Fried noodle with [[charsiu]]

File:Tonkatsu set by banej in Singapore.jpg|[[Tonkatsu]], [[Japanese cuisine|Japanese]] [[breaded]] deep-fried pork [[cutlet]]

File:Khao mu krop mu daeng in Nong Khai.jpg|''Khao mu krop mu daeng'', [[Thai cuisine|Thai]] crispy and red pork

File:Bakutteh.jpg|''[[Bak kut teh]]'', [[pork ribs]] and [[offal]] soup of [[Malaysia]] and [[Singapore]]

File:Panggang 2.JPG|[[Batak cuisine|Batak]]-style ''[[babi panggang]]'', roasted pork belly of [[Indonesian cuisine|Indonesia]]

File:Lechon.jpg|''[[Lechon|Lechón]]'' being roasted in [[Cadiz City]], Philippines

File:Vindalho.jpg|Pork [[vindaloo]], spicy pork curry from [[India]]

File:Pork Curry - Kerala - IMG 20210405 123049.jpg|Pork curry from South India

File:Nepali pork curry.jpg|Pork curry, a stir-fried, often spicy curry from Nepal

File:02 Galizische Spezialitäten, Rudawka Rymanowska 2013.JPG|Pork ''[[kielbasa]]'', a [[Polish cuisine|Polish]] sausage

File:01 Schäufele und Knödel.jpg|''[[Schäufele]] (Franconian variant)'', pork shoulder dish of southern [[Cuisine of Germany|Germany]]

File:Pork .JPG|A traditional [[Austria]]n pork dish, served with potato [[croquette]]s, [[vegetable]]s, [[mushroom]]s and [[gravy]]

File:Filet de Porc à la Bordelaise.JPG|''Filet de porc à la bordelaise'', a [[French cuisine|French]]-style [[pork tenderloin]].

File:Feijoada in Belgium.jpg|''[[Feijoada]]'', typical [[Portuguese cuisine|Portuguese]] pork with beans, is the national dish of [[Brazilian cuisine|Brazil]].

File:Chicharron ancashino 20100711.JPG|''[[Chicharrón]]'', [[Spanish cuisine|Spanish]] fried [[pork rinds]], widely distributed in the [[Hispanic]] world

File:Bacon Explosion finished.JPG|[[Cuisine of the United States|United States']] [[Bacon Explosion]]

File:Christmas ham.jpg|A [[Finland|Finnish]] [[Christmas ham]]

File:Porcetto sardo 3.jpg|''Porcheddu'', [[Sardinian cuisine|Sardinian]] suckling pig

File:German pork in hong kong.jpg|German hock

File:Two of ham plates with melon cubes.jpg|Parma ham and Black Forest ham with honey melon

File:Platter with coldcut and cheese.jpg|A German pork sausage, sliced pork, and ham on a platter

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== See also ==

* [[List of pork dishes]]

* [[Pig farming]] <!-- added as there is little in the article related to the production of pork -->

* [[Pig toilet]]

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== External links ==

* [http://www.pork.org/ National Pork Board]

* [http://www.porkbeinspired.com/ "Be inspired"{{dash}}National Pork Board campaign]

* [http://www.nppc.org/ National Pork Producers' Council]

* [http://www.cjly.net/deconstructingdinner/032306.htm Radio broadcast about pork production by Kootenay Co-op Radio] ({{Webarchive|url=https://web.archive.org/web/20130514072433/http://www.cjly.net/deconstructingdinner/032306.htm |date=14 May 2013 }})