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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. [2] Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and pork sausage are examples of preserved pork.
Trade in pork bellies declined, and they were delisted from the Chicago Mercantile Exchange in 2011. [94] [95] In 2023, China produced more pork than any other country, 55 million tonnes, followed by the European Union with 22.8 million tonnes and the United States with 12.5 million tonnes. Global production in 2023 was 120 million tonnes. [96]
Pork rind is the culinary term for the skin of a pig.It can be used in many different ways. It can be rendered, fried in fat, baked, [1] or roasted to produce a kind of pork cracklings (US), crackling (UK), or scratchings (UK); these are served in small pieces as a snack or side dish [2] and can also be used as an appetizer.
The reputation of pork depends upon the life of the pig. In early medieval Europe, when most pigs foraged in the woods, pork was the preferred meat of the nobility. By 1300 most forests had been ...
Pork bellies can be kept in cold storage for an extended period and, generally, the frozen bellies were most actively traded. Spot prices varied depending on the amount of inventory in cold storage, the seasonal demand for bacon, and the origin of the pork. In the past, the former drove the prices of the futures as well. [citation needed]
The center cut or pork loin chop includes a large T-shaped bone and is structurally similar to the beef T-bone steak. [5] Rib chops come from the rib portion of the loin, and are similar to rib eye steaks. Blade or shoulder chops come from the spine and tend to contain much connective tissue. The sirloin chop is taken from the (rear) leg end ...
The most widely used meat in most barbecue is pork, particularly pork ribs, and also the pork shoulder for pulled pork. [4] In Texas, beef is more common, especially brisket. The techniques used to cook the meat are hot smoking and smoke cooking, distinct from cold-smoking. Hot smoking is when meat is cooked with a wood fire, over indirect heat ...
Salami (/ s ə ˈ l ɑː m i / sə-LAH-mee; sg.: salame) is a salume consisting of fermented and air-dried meat, typically pork.Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat.