pork

Pork is the meat of the domestic pig, Sus scrofa domesticus. It is one of the most widely consumed meats worldwide and is used in many cuisines. Fresh cuts include loin, shoulder, and belly; cured products include ham, bacon, and sausages.

Pork production encompasses a range of farming systems from intensive indoor operations to free-range husbandry. Breed, diet, age at slaughter, and housing affect meat quality and fat distribution, producing a spectrum of lean to fatty cuts.

Nutritionally, pork offers high-quality protein and varying fat content depending on the cut. It supplies B vitamins, notably thiamin, and minerals such as zinc and iron. Processed pork products often have higher sodium and fat.

Culinary uses are diverse, including roasting, grilling, braising, and stir-frying. Fresh pork is common in many cuisines, while cured products such as ham and bacon are widespread. Regional dishes include pulled pork, tonkatsu, and chorizo.

Food safety requires cooking pork to safe internal temperatures to destroy pathogens and parasites; refrigerate promptly, avoid cross-contamination, and follow local guidance. Trichinella risk is low in many countries due to modern farming and inspection.

Cultural and religious practices influence pork consumption; pork is prohibited in Islam and Judaism, and some communities avoid it for cultural reasons.

Economically, pork is a major agricultural commodity with production concentrated in several regions. Environmental and welfare concerns address feed efficiency, waste management, and housing standards.