Sertéshús

Sertéshús, or pork, is the meat of the domestic pig, Sus scrofa domesticus. The term sertéshús comes from Hungarian, where sertés means pig and hús means meat. Pork is one of the world’s most widely consumed meats and appears in a wide range of culinary traditions.

Pork comes from pigs raised in diverse farming systems, including intensive commercial operations, smallholder setups, and free-range farms. Pigs are typically fed grain-based diets; slaughter weight for market pigs is usually achieved around 110–130 kg, with many animals slaughtered at about 5–7 months for standard production. Carcasses are processed into cuts and various pork products.

Common cuts include loin, shoulder, ham, belly, and ribs. Pork is eaten fresh or cured, smoked, or processed into products such as bacon, sausages, and prosciutto. It is prepared in many ways, including roasting, braising, grilling, frying, and stewing.

Nutritionally, pork provides high-quality protein and essential vitamins and minerals, notably thiamin (B1), niacin, vitamin B6, B12, zinc, and selenium. Fat content varies by cut; leaner cuts have less saturated fat. Safe cooking practices are important: whole cuts should be cooked to 63°C (145°F) with a rest of at least three minutes, and ground pork to 71°C (160°F).

Dietary restrictions in some religions and cultures prohibit pork consumption, notably in Islam and Judaism, which influences product labeling and availability in diverse regions.

Animal welfare and sustainability considerations accompany pork production. Intensive farming raises welfare concerns, prompting certification programs. Environmental impacts and resource use are also discussed, with producers and regulators promoting traceability and more sustainable practices.