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Pork belly cut, showing layers of muscle and fat A pig being slow-roasted on a rotisserie. Pork is the culinary name for the meat of the pig (Sus domesticus).It is the most commonly consumed meat worldwide, [1] with evidence of pig husbandry dating back to 5000 BCE.
Kidneys and brains are sometimes used in cooking. The heart is often eaten on its own or used as an additive to the ground meat, as do lungs which give a lighter, airier texture to it. Pig's or sheep's stomach is sometimes used for nyanya [clarification needed], a dish similar to haggis.
Pigs are extensively farmed, and therefore the terminology is well developed: Pig, hog, or swine, the species as a whole, or any member of it. The singular of "swine" is the same as the plural. Shoat (or shote), piglet, or (where the species is called "hog") pig, unweaned young pig, or any immature pig [23] Sucker, a pig between birth and weaning
Pigs have featured in human culture since Neolithic times, appearing in art and literature for children and adults, and celebrated in cities such as Bologna for their meat products. Description The pig has a large head, with a long snout strengthened by a special prenasal bone and a disk of cartilage at the tip. [ 2 ]
Ground meat has food safety concerns very different from whole cuts of meat. If undercooked, it can lead to food poisoning. [4] In a whole cut from an animal, the interior of the meat is essentially sterile, even before cooking; any bacterial contamination is on the outer surface of the meat. This is why, for example, it is typically safe for ...
Anything labeled ground beef will have the highest fat content, typically between 25% and 30%, because it's ground from inexpensive cuts, like brisket or shank. Ground chuck is slightly less fatty ...
As pigs are a common source of meat in many parts of the world, the dish known as chitterlings can be found in most pork-eating cultures. Chitterlings made from pig intestines are popular in many parts of Europe, and are also eaten in the southern United States.
The cuts of pork are the different parts of the pig which are consumed as food by humans. The terminology and extent of each cut varies from country to country. There are between four and six primal cuts, which are the large parts in which the pig is first cut: the shoulder (blade and picnic), loin, belly (spare ribs and side) and leg.