Description

Pork is the culinary name for meat derived from domestic pigs (Sus scrofa domesticus), prized worldwide for its versatility, rich flavour, and tender texture when properly cooked. As the most widely consumed meat globally, it features prominently in diverse cuisines—from European charcuterie (e.g., Italian prosciutto, Spanish jamón) to Asian staples (e.g., Chinese char siu, Filipino lechon). Nutritionally, pork provides high-quality protein, B vitamins (especially B12 and thiamine), iron, zinc, and selenium, though cuts like bacon and sausage are high in saturated fats. Key challenges in pork production include disease control (e.g., African swine fever), ethical farming debates, and religious dietary restrictions (avoided in Islam and Judaism). Popular cuts include tenderloin (for schnitzel), belly (for bacon), and shoulder (for pulled pork), often prepared through roasting, grilling, or slow-cooking to balance flavour and safety (to prevent parasites like trichinella).