Pork
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- Published: 2008-02-19
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- Author: mrweebl
It's the meat of kings by www.weebls-stuff.com
Pork is the culinary name for meat from the domestic pig (Sus domesticus), which is eaten in many countries. The word pork denotes specifically the fresh meat of the pig, but it is often mistakenly used as an all-inclusive term which includes cured, smoked, or processed meats (ham, bacon, prosciutto, etc.) It is one of the most-commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC.
Pork is eaten in various forms, including cooked (as roast pork), cured (some hams, including the Italian prosciutto) or smoked or a combination of these methods (other hams, gammon, bacon or Pancetta). It is also a common ingredient in sausages. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is a taboo food item in Islam,Judaism,and some Christian sects, and its consumption is forbidden.
Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. 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. In 15th century France local guilds 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 pâtés, rillettes, sausages, bacon, trotters, and head cheese.
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, apples (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.
Pork is one of the most widely eaten meats in the world, accounting for about 38% of meat production worldwide, although consumption varies widely from place to place.
Ham and bacon are made from fresh pork by curing with salt (pickling) and/or smoking. Shoulders and legs are most commonly cured in this manner for Picnic shoulder and ham, whereas streaky and round bacon come from the side (round from the loin and streaky from the belly). 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 cured and/or smoked. In continental Europe, it is used primarily in cubes (lardons) 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 roasts, especially game birds. Bacon is often smoked, using various types of wood, a process which can take up to ten hours. 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 and is predominantly 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 Britain and Ireland. In the United States, back bacon may also be referred to as Canadian-style Bacon or Canadian Bacon.
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"). "USDA Certified" bacon means that it has been treated for trichinella.
The canned meat Spam is made of chopped pork shoulder meat and ham.
Feijoada, the national dish of Brazil (also served in Portugal), is prepared with pork trimmings: ears, tail and feet.
Its myoglobin content is lower than that of beef, but much higher than that of chicken. The USDA treats pork as a red meat. Pork is very high in thiamin (vitamin B1). Pork with its fat trimmed is leaner than the meat of most domesticated animals, but is still high in cholesterol and saturated fat.
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 healthier than red meat. (Pork is in fact 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.
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 the intestines of humans as well when they consume untreated or undercooked meat from pigs or other animals.
Although not a common cause of illness, Yersinia enterocolitica – which causes gastroenteritis – is present in various foods, but is most frequently caused by eating pork and can grow in refrigerated conditions. The bacteria can be killed by heat. Nearly all outbreaks in the US have been traced to pork.
Leviticus 11:2-4, 7-8 :"These are the creatures that you may eat from among all the animals that are upon the land. Everything that possesses a split hoof, which is fully cloven, and that brings up its cud -- this you may eat. But this is what you shall not eat from what brings up its cud or possesses split hooves -- the camel, because it brings up its cud but does not possess split hooves...and the pig, because it has split hooves that are completely cloven, but it does not bring up its cud -- it is impure to you and from its flesh you may not eat."
Deuteronomy 14:8 :"And the pig, because it possesses split hooves and does not bring up its cud -- from its flesh you may not eat."
As indicated by the biblical verses, Jews may not consume any land animal that does not possess both kosher signs: # The animal must possess completely split hooves; # The animal must bring up its cud.
Chapter(Sura) 2 - Verse(Ayat) 173 Al-Baqara (The Cow)
"He has forbidden you only the Maitah (dead animals), and blood, and the flesh of swine, and that which is slaughtered as a sacrifice for others than God (or has been slaughtered for idols). But if one is forced by necessity, without willful disobedience, nor transgressing due limits, then there is no sin on him. Truly, God is Oft-forgiving Most Merciful."
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