Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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pork the fresh meat of the domestic pig, Sus scrofa. The ease and economy with which pigs are reared has made pork an exceptionally important meat around the world, except amongst Jewish and Muslim communities who regard it as unclean. All of a pig can be utilized (indeed, the French have promoted the use of the entire pig carcass to a fine art, that of charcuterie), and the meat is preserved very effectively by traditional methods based on salting, smoking, and curing to produce hams, bacon, and other products which are useful both as meat and as flavourings.