About Pork

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
Pork is the meat of the domesticated pig and can come from either the male (boar) or female (sow). Young pigs, called piglets or suckling pigs, are also eaten. In the past, pork was considered a food of the “common folk” because the animals were raised on a diet of kitchen leftovers. It was a rich, fatty meat that was cooked for long periods of time to eliminate the possibility of trichinosis contamination. Today, due to changes in breeding, pork has become the “other white meat” and is used in many exquisite dishes that once featured the more expensive veal or white poultry meat.