Pork
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[[Image:Filet de Porc à la Bordelaise.JPG|thumb|right|250px|Pork tenderloin served French style]]
'''Pork''' is the [[culinary name]] for [[meat]] from the domestic [[pig]] (''Sus scrofa''), often specifically the fresh meat but can be used as an all-inclusive term. It is one of the most commonly consumed meats worldwide,<ref>Raloff, Janet. [http://www.sciencenews.org/articles/20030531/food.asp Food for Thought: Global Food Trends]. Science News Online. [[May 31]], [[2003]].</ref> with evidence of pig [[animal husbandry|husbandry]] dating back to 5000 BC.
Pork is eaten in various forms, including [[cooking| cooked]] (as roast pork), [[Curing (food preservation)| cured]] or [[Smoking (cooking)| smoked]] ([[ham]], including the Italian ''[[Prosciutto]]'') or a combination of these methods (gammon, [[bacon]] or ''[[Pancetta]]''). It is also a common ingredient of [[sausage]]s. [[Charcuterie]] is the branch of cooking devoted to prepared meat products from pork. Pork consumption is [[taboo]] in [[Islam]] and [[Judaism]].
==Etymology==
The term as it refers to the (fresh) flesh of a pig dates from the [[Middle English]], derived from the [[French language|French]] ''porc'' and [[Latin]] ''porcus'' "pig".<ref>{{Cite encyclopedia| title=pork|encyclopedia=Oxford English Dictionary|editor=J. Simpson, E. Weiner (eds)| year=1989 |edition= 2nd edition| location=Oxford |publisher=Clarendon Press|id= ISBN 0-19-861186-2}}</ref> It was one of almost 500 French words pertaining to cooking, food or eating that had entered English usage after the [[Norman conquest of England|Norman Conquest]].<ref>{{cite book|title=The Adventure of English:500 AD to 2000|author=Bragg M|pages=p. 38|year=2003|publisher=Hodder & Stoughton |location=London|isbn=0-340-82991-5}}</ref>
==History==
{{seealso|Charcuterie}}
[[Image:Pork dsc06559.jpg|thumb|250px|Two halves of pork being delivered]]
The pig is one of the oldest forms of [[livestock]], having been domesticated as early as 5000 BC.<ref>[http://www.admin.ox.ac.uk/po/050311.shtml Pigs Force Rethink on Human History] University of Oxford Press Office. [[March 11]], [[2005]].</ref> It is believed to have been domesticated either in the [[Near East]] or in [[China]] from the [[wild boar]]. The adaptable nature and [[omnivorous]] diet of this creature allowed early humans to domesticate it much earlier than many other forms of livestock, such as [[cattle]]. [[Pigs]] were mostly used for food, but people also used their [[Hides|hide]] for [[shields]] and [[shoes]], their [[bones]] for tools and weapons, and their bristles for brushes. Pigs have other roles within the human economy: their feeding behaviour in searching for roots churns up the ground and makes it easier to [[plough]]; their sensitive noses lead them to [[truffles]], an underground fungus highly valued by humans; and their omnivorous nature enables them to eat human rubbish, keeping settlements cleaner than they would otherwise have been.
[[Charcuterie]] is the branch of cooking devoted to prepared meat products such as [[bacon]], [[ham]], [[sausage]], [[terrine]]s, [[galantine]]s, [[pâtés]], and [[confit]], primarily from pork.<ref>Ruhlman, 18.; The Culinary Institute of America, 3.</ref> Originally intended as a way to preserve meats before the advent of refrigeration, these preparations are prepared today for their flavors that are derived from the preservation processes.<ref>Ruhlman, 19.</ref> In 15th century France local [[guild]]s regulated tradesman 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 unrendered [[lard]]. The ''charcutier'' prepared numerous items including [[pâté]]s, [[rillettes]], [[sausage]]s, [[bacon]], [[trotter]]s, and [[head cheese]]. These preservation methods ensured that meats would have a longer shelf-life.<ref>Ruhlman, 19.</ref>
Before the mass-production and re-engineering of pork in the 20th Century, pork in Europe and North America was traditionally an autumn dish; pigs and other livestock coming to the slaughter in the autumn after growing in the spring and fattening during the summer. Due to the seasonal nature of the meat in Western culinary history, [[apple]]s (harvested in late summer and autumn) have been a staple pairing to fresh pork. The year-round availability of meat and fruits has not diminished the popularity of this combination on Western plates.
{{Expand-section|date=June 2008}}
==Consumption patterns==
[[Image:Pork .JPG|thumb|300px|A traditional [[Austria]]n pork dish, served with potato [[croquette]]s, [[vegetable]]s, [[mushroom]]s and [[gravy]].]]
Pork is the most widely eaten meat in the world, providing about 38 percent of daily meat protein intake worldwide, although consumption varies widely from place to place.<ref>Raloff, Janet. [http://www.sciencenews.org/articles/20030531/food.asp Food for Thought: Global Food Trends]. Science News Online. [[May 31]], [[2003]].</ref> This is despite [[religious restrictions on the consumption of pork]] and the prominence of beef production in the West. Pork consumption has been rising for thirty years, both in actual terms and in terms of meat-market share.{{Fact|date=October 2007}}
According to the [[USDA]]'s [[Foreign Agricultural Service]], nearly 100 million metric tons of pork were consumed worldwide in 2006 (preliminary data). Increasing urbanization and disposable income has led to a rapid rise in pork consumption in China, where 2006 consumption is 20% higher than in 2002, and a further 5% increase projected in 2007.<ref name="fas2006">[http://www.fas.usda.gov/dlp/circular/2006/2006%20Annual/Livestock&Poultry.pdf "Livestock and Poultry: World Markets and Trade."] Circular Series DL&P 2-06, Foreign Agricultural Service, United States Department of Agriculture, October 2006. Retrieved on [[2007-08-15]].</ref>
=====2006 worldwide pork consumption=====
{|
| ||Region || Metric tons (millions) || Per capita (kg)
|-
|align="right"|1||[[People's Republic of China]]||52.5 ||40.0
|-
|align="right"|2||[[EU25]]||20.1||43.9
|-
|align="right"|3||[[United States]]||9.0||29.0
|-
|align="right"|4||[[Russian Federation]]||2.6||18.1
|-
|align="right"|5||[[Japan]]||2.5||19.8
|-
|align="right"| ||Others||12.2||n/a
|-
|align="right"| ||'''Total'''||'''98.9'''||n/a
|-
| colspan="4"| Source: [[USDA]] [[Foreign Agricultural Service]], preliminary data for 2006.<ref name="fas2006" />
|}
===In Asia===
Pork is popular throughout eastern Asia and the Pacific, where whole roast pig is a popular item in Pacific Island Cuisine. It may also be consumed in Hindu or Christian areas of Muslim countries where it is otherwise forbidden, such as Bali in Indonesia.<ref name=Solomon/> It is consumed in a great many ways and highly esteemed in [[Chinese cuisine]].<ref name=Solomon>{{cite book |title=Encyclopedia of Asian Food |last=Solomon |first=Charmaine |year=1996 |publisher=William Heinemann Australia |location=Melbourne |isbn=0-85561-688-1|pages=p. 288}}</ref> There, pork is preferred over beef due to economic and aesthetic reasons; the pig is easy to feed and is not used for labour, and is so closely tied with the idea of domesticity that the character for "home" depicts a pig under a roof. {{Fact|date=July 2008}} The colour of the meat and the fat of pork are regarded as more appetizing, while the taste and smell are described as sweeter and cleaner. It is also considered easier to digest.<ref>{{cite book |title=The Modern Art of Chinese Cooking |last=Tropp |first=Barbara|year=1982 |publisher=Hearst Books |location=New York |isbn=0-688-14611-2|pages=p. 183}}</ref>
==Pork products==
Pork may be cooked from fresh meat or cured over time. Cured meat products include [[ham]] and [[bacon]]. The carcass may be utilized in many different ways for fresh meat cuts, with the popularity of certain cuts and certain carcass proportions varying worldwide.
===Fresh meat===
Most of the carcass can be used to produce fresh meat and in the case of a [[suckling pig]] the whole body of a young pig ranging in age from two to six weeks is roasted.
===Processed pork===
Pork is particularly common as an ingredient of [[sausage]]s. Many traditional European sausages are made with pork, including [[chorizo]], [[fuet]], and [[salami]]. Most brands of American hot dogs and breakfast sausage are made from pork.
[[Ham]] and [[bacon]] are made from fresh pork by curing with salt ([[pickling]]) and/or [[smoking (food)|smoking]]. Shoulders and legs are most commonly [[curing|cured]] in this manner for [[ham]] whereas streaky and round bacon usually comes from the loin, although it may also come from the side and belly.
[[Image:Schweizerhaus roast knuckle dsc02946.jpg|thumb|250px|Roasted pork knuckle]]
Ham and bacon are popular foods in the west, and their consumption has increased with industrialisation. Non-western cuisines also use preserved meat products. For example, salted preserved pork or red roasted pork is used in Chinese and Asian cuisine.
Bacon is defined as any of certain cuts of [[meat]] taken from the sides, belly or back that have been [[Curing (food preservation)|cured]] and/or [[Smoking (food)|smoked]]. In continental Europe, it is used primarily in cubes ([[lardon]]s) as a cooking ingredient valued both as a source of [[fat]] and for its flavour. In [[Italy]], besides being used in cooking, bacon ([[pancetta]]) is also served uncooked and thinly sliced as part of an [[antipasto]]. Bacon is also used for [[barding and larding]] roasts, especially game birds. Many people prefer to have their bacon smoked, using various types of wood. This process can take up to ten hours depending on the intensity of the flavour desired. Bacon may be eaten fried, baked, or grilled.
A side of unsliced bacon is a ''flitch'' or ''slab bacon'', while an individual slice of bacon is a ''rasher'' (United Kingdom, Republic of Ireland, Australia and New Zealand) or simply a ''slice'' or ''strip'' (North America). Slices of bacon are also known as ''[[collops]]''. Traditionally, the skin is left on the cut and is known as ''bacon rind''. Rindless bacon, however, is quite common. In the [[United Kingdom]] and [[Republic of Ireland]], bacon comes in a wide variety of cuts and flavours whereas bacon in the [[United States]] and is predominantly what is known as "''streaky bacon''", or "''streaky rashers''". Bacon made from the meat on the back of the pig is referred to as ''back bacon'' and is part of traditional [[Full breakfast]] commonly eaten in [[Great Britain|Britain]] and [[Ireland]]. In the United States, back bacon may also be referred to as ''Canadian-style Bacon'' or ''Canadian Bacon''.<ref name=urmis>Cattleman's Beef Board & National Cattlemen's Beef Association. [http://www.beefretail.org/uDocs/urmis/contents/pork.pdf Uniform Retail Meat Identity Standards]. Retrieved 2007-07-09.</ref>
The [[USDA]] defines bacon as "the cured belly of a swine carcass", while other cuts and characteristics must be separately qualified (e.g. "smoked pork loin bacon").<ref name=fsis>United States Department of Agriculture, Food Safety and Inspection Service. [http://www.fsis.usda.gov/Help/glossary-B/index.asp USDA Food Safety and Inspection Service: Glossery B]. Retrieved 2007-07-09.</ref> "USDA Certified" bacon means that it has been treated for [[trichinella]].
The canned meat [[Spam (food)|Spam]] is made of chopped pork shoulder meat and ham.
==Cuts==
There are different systems of naming for cuts in America, Britain and France.
[[Image:British Pork Cuts.svg|frame|right|[[United Kingdom|British]] cuts of pork.]]
[[Image:American Pork Cuts.svg|frame|right|[[United States|American]] cuts of pork.]]
[[Image:Pork.jpg|thumb|250px|right|[[Vacuum packing|Vacuum packed]] pork loin fillets]]
* Head - This can be used to make brawn, stocks and soups. After boiling the ears can be fried or baked and eaten separately.
*Spare Rib Roast/Spare Rib Joint/Blade Shoulder/Shoulder Butt<ref name="urmis">Cattleman's Beef Board & National Cattlemen's Beef Association. [http://www.beefretail.org/uDocs/urmis/contents/pork.pdf Uniform Retail Meat Identity Standards]. Retrieved [[July 11]], [[2007]].</ref> - This is the shoulder and contains the shoulder blade. It can be boned out and rolled up as a roasting joint, or cured as "collar bacon". ''Not to be confused with the rack of spare ribs from the front belly.'' Pork butt, despite its name, is from the upper part of the shoulder. [[Boston Butt]], or Boston-Style Shoulder, cut comes from this area, and may contain the shoulder blade.
*Hand/Arm Shoulder/Arm Picnic<ref name="urmis" /> - This can be cured on the bone to make a ham, or used in sausages.
*Loin - This can be cured to give back bacon or Canadian-style bacon. The loin and belly can be cured together to give a side of bacon. The loin can also be divided up into roasts (blade loin roasts, center loin roasts, and sirloin roasts come from the front, center, or rear of the loin), back ribs (also called baby back ribs, or riblets), pork cutlets, and [[pork chop]]s. A pork loin crown roast is arranged into a circle, either boneless or with rib bones protruding upward as points in a crown. Pork tenderloin, removed from the loin, should be practically free of fat.
*Belly/Side/Side Pork - The belly, although a fattier meat, can be used for steaks or diced stir-fry meat. Belly pork may be rolled for roasting or cut for streaky bacon.
*Legs/Hams - Although any cut of pork can be cured, technically speaking only the back leg is entitled to be called a ham. Legs and shoulders, when used fresh, are usually cut bone-in for [[roasting]], or leg steaks can be cut from the bone. Three common cuts of the leg include the rump (upper portion), center, and shank (lower portion).
*Trotters - Both the front and hind trotters can be cooked and eaten, as can the tail.<ref name="pork">{{
cite news
|author=Hugh Fearnley Wittingstall
|publisher=Harper Collins
|title=The River cottage cookbook
}}</ref>
*[[Spare ribs]], or spareribs, are taken from the pig's [[rib]]s and the meat surrounding the bones. St. Louis-style spareribs have the sternum, cartilage, and skirt meat removed.
===Use of the whole carcass===
In order to utilise the whole carcass ("everything but the [[oink]]"), parts of the pig such as knuckle, pig's feet ("trotters"), [[chitterlings]] (pork intestines), and hog jowls may be eaten. In earlier centuries in the [[United States]] some of these products figured prominently in the traditional diets of poor Southerners (see [[soul food]]). [[Scrapple]] and [[McRib]] are other examples of aggregate pork products.{{Fact|date=April 2008}}
''[[Feijoada]]'', the national dish of [[Brazil]], is prepared with pork trimmings: ears, tail and feet.
==Nutrition==
[[Image:No-carb pork.jpg|thumb|300px|A pack of [[Tesco]] diced pork with the reminder that pork contains 'no [[carbohydrate|carbs]]'.]]
In [[gastronomy]], pork is traditionally considered a [[white meat]], but in nutritional studies, it is usually grouped with beef as [[red meat]], and public perceptions have been changing{{Fact|date=March 2008}}. Its [[myoglobin]] content is lower than beef, but much higher than chicken white meat. The [[United States Department of Agriculture|USDA]] treats pork as a red meat.<ref>[http://www.fsis.usda.gov/Fact_Sheets/Pork_from_Farm_to_Table/index.asp Fresh Pork...from Farm to Table] [[USDA]] Food Safety and Inspection Service.</ref> Pork is very high in [[thiamin]].<ref>[http://www.calorie-count.com/calories/item/10061.html Calorie-Count.com Nutrition Facts]</ref>
In 1987 the U.S. [[National Pork Board]], began an advertising campaign to position pork as "the other white meat" due to a public perception of chicken and turkey (white meat) as more healthy than red meat. The campaign was highly successful and resulted in 87% of consumers identifying pork with the slogan. As of 2005, the slogan is still used in marketing pork, with some variations.<ref>Lavere, Jane L. [http://www.nytimes.com/2005/03/04/business/media/04adco.html?ex=1114056000&en=bda7c3a2f4a7c663&ei=5070 THE MEDIA BUSINESS: ADVERTISING; The pork industry's 'other white meat' campaign is taken in a new direction, off the beaten path.] Nytimes.com. [[March 4]], [[2005]].</ref>
===Potential health risks===
Uncooked or untreated, the meat may harbour worms and latent diseases. Many of these infestations are harbored in other animals as well, such as [[salmonella]] in [[chicken]].
[[Influenza]] (flu) is one of the most notable illnesses which pigs share with humans. However, the origin of the illness is found in a number of animals besides pigs. It is harbored in the lungs of the animal during the summer months and can affect both the animal and humans.
Consuming excessive amounts of pork may lead to [[gallstones]] and [[obesity]]; due to its high [[cholesterol]] and [[saturated fat]] content. However, this goes for all sorts of animal flesh, and pork is in fact quite lean - leaner than most other domesticated animals - as long as its protective layer of fat is removed.
The pig is the carrier of various [[helminths]], like [[roundworm]], [[pinworm]], [[hookworm]], etc. One of the most dangerous and common is [[Taenia solium]], a type of [[tapeworm]]. Tapeworms may transplant to human intestines as well by consuming untreated or uncooked meat from pigs or other animals.
====Trichinosis====
[[Trichinosis]], also called trichinellosis, or trichiniasis, is a [[parasitic disease]] caused by eating raw or undercooked pork infected with the [[larva]]e of a species of [[roundworm]] ''[[Trichinella spiralis]]'', commonly called the trichina worm. Infection was once very common, but is now rare in the [[First World|developed world]]. From 1997 to 2001, an annual average of 12 cases per year were reported in the United States. The number of cases has decreased because of legislation prohibiting the feeding of raw meat garbage to hogs, increased commercial and home freezing of pork, and the public awareness of the danger of eating raw or undercooked pork products.<ref>
{{cite web
|url=http://www.cdc.gov/ncidod/dpd/parasites/trichinosis/factsht_trichinosis.htm
|title=Trichinellosis Fact Sheet | Division of Parasitic Diseases | CDC
|publisher=Centre for Disease Control, US Government |date=2004
|accessdate=2008-02-25
}}
</ref>
== Bad effects of pork consumption ==
{{unsourced|section|date=July 2008}}
{{neutrality|section|date=July 2008}}
Pig's bodies contain many toxins, worms and latent diseases. Although some of these infestations are harbored in other animals, modern veterinarians say that pigs are far more predisposed to these illnesses than other animals. This could be because pigs like to scavenge and will eat any kind of food, including dead insects, worms, rotting carcasses, excreta (including their own), garbage, and other pigs.
Influenza (flu) is one of the most famous illnesses which pigs share with humans. This illness is harbored in the lungs of pigs during the summer months and tends to affect pigs and humans in the cooler months. Sausage contains bits of pigs' lungs, so those who eat pork sausage tend to suffer more during epidemics of influenza. Pig meat contains excessive quantities of histamine and imidazole compounds, which can lead to itching and inflammation; growth hormone, which promotes inflammation and growth; sulphur-containing mesenchymal mucus, which leads to swelling and deposits of mucus in tendons and cartilage, resulting in arthritis, rheumatism, etc.
Sulfur helps cause firm human tendons and ligaments to be replaced by the pig's soft mesenchymal tissues, and degeneration of human cartilage. Eating pork can also lead to gallstones and obesity, probably due to its high cholesterol and saturated fat content. The pig is the main carrier of the taenia solium worm, which is found it its flesh. These tapeworms are found in human intestines with greater frequency in nations where pigs are eaten. This type of tapeworm can pass through the intestines and affect many other organs, and is incurable once it reaches beyond a certain stage. One in six people in the US and Canada has trichinosis from eating trichina worms which are found in pork. Many people have no symptoms to warn them of this, and when they do, they resemble symptoms of many other illnesses. These worms are not noticed during meat inspections, nor are they killed by salting or smoking. Few people cook the meat long enough to kill the trichinae. The rat (another scavenger) also harbors this disease. There are dozens of other worms, germs, diseases and bacteria which are commonly found in pigs, many of which are specific to the pig, or found in greater frequency in pigs
==Religious bans of pork consumption==
{{main|Religious restrictions on the consumption of pork}}
Throughout the [[Islamic world]], as well as in [[Israel]]<ref>[http://www.hofesh.org.il/english/index.html HOFESH Secular Israeli website]</ref> many countries severely restrict the importation or consumption of pork products. Examples are [[Iran]],<ref>[http://www.voyage.gc.ca/dest/report-en.asp?country=132000 Travel Report for Iran] Foreign Affairs and International Trade Canada.</ref> [[Mauritania]],<ref>[http://www.voyage.gc.ca/dest/report-en.asp?country=180000 Travel Report for Mauritania] Foreign Affairs and International Trade Canada.</ref> [[Oman]],<ref>[http://www.smarttraveller.gov.au/zw-cgi/view/Advice/Oman Travel Advice for Oman] Australian Department of Foreign Affairs and Trade</ref> [[Qatar]]<ref>[http://www.voyage.gc.ca/dest/report-en.asp?country=244000 Travel Report for Qatar] Foreign Affairs and International Trade Canada.</ref> and [[Saudi Arabia]].<ref>[http://www.voyage.gc.ca/dest/report-en.asp?country=258000 Travel Report for Saudi Arabia] Foreign Affairs and International Trade Canada.</ref> Pork is one of the best-known of a category of [[Kosher foods|foods]] that are forbidden under traditional [[Kashrut|Jewish dietary law]]. The [[Torah|biblical]] basis for the Jewish prohibition of pork is in [[Leviticus]] 11:7.<ref>[http://www.uspoliticsonline.com/sacred/bib/jps/lev011.htm Leviticus, Chapter 11] Jewish Publication Society Bible. USPoliticsOnline.com.</ref> Teachings of the [[Qur'an]] of [[Islam]] who follow [[Allah]] (word "God" in [[Arabic]]) say this in (surah 2:173, 5:3, 5:60, 6:145 and 16:115 [http://www.searchquran.org/?k=swine&t=7])
Jews and Christians are also forbidden from eating pork. a quote from the Old Testament to that effect: "And the swine, because it divideth the hoof, yet cheweth not the cud, it is unclean unto you: ye shall not eat of their flesh, nor touch their dead carcase." Deuteronomy 14:8
Many Far Eastern traditions also discourage the eating of pork. The 3,000 year old Confucian Book of Rites says, "Agentleman does not eat the flesh of pigs and dogs." Although many Chinese are avid eaters of pork today, physicians of ancient China recognized pork-eating as the root of many human ailments. Buddhists, Jains and Hindus usually avoid eating any kind of meat.
[[Seventh-day Adventist Church|Seventh-day Adventists]] likewise eat no pork.<ref>[http://www.sdada.org/biblical.htm Selected Biblical References to Diet]Seventh-day Adventist Dietetic Association</ref>
The [[Scottish pork taboo]] was [[Donald Alexander Mackenzie]]'s phrase for discussing an aversion to pork amongst [[Scotland|Scots]], particularly [[Scottish Highlands|Highlanders]], which he believed to stem from an ancient [[taboo]]. Several writers who confirm that there was a prejudice against pork, or a superstitious attitude to pigs, do not see it in terms of a taboo related to an ancient cult. Any prejudice is generally agreed to have been fading by 1800.
==Audio==
*[http://www.cjly.net/deconstructingdinner/032306.htm One hour radio broadcast on pork production] that explores hog factories, antibiotics, manure and sustainable farms. Courtesy of the ''Deconstructing Dinner'' radio program - Kootenay Co-op Radio.
==References==
{{reflist}}
===Cited text===
*Ruhlman, Michael and Polcyn, Brian. ''Charcuterie: The Craft of Salting, Smoking and Curing''. New York: W.W Norton & Company, 2008. ISBN 978-0-393-05829-1
==External links==
*[http://www.theotherwhitemeat.com/ The Other White Meat] Pork Main Website
*[http://www.pork.org/ National Pork Board] Pork Producer's Main Website
*[http://www.nppc.org/ National Pork Producers' Council]
*[http://www.porkmag.com/ Pork Magazine]
[[Category:Pork| ]]
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