porks

Pork is the meat derived from the domestic pig (Sus scrofa domesticus). It is one of the most widely consumed meats worldwide, with a broad range of cuts and preparations. Common cuts include shoulder (often called pork butt or blade), loin, belly, ribs, and ham, as well as various offal. Pork is used in countless regional dishes and is also produced as processed products such as sausages, bacon, and cured hams.

Pigs are typically raised on farms and fed a mixed diet. Modern production emphasizes animal welfare, feeding efficiency, biosecurity, and traceability. After slaughter, the meat is chilled or frozen and sold fresh or as processed products. Safe handling includes washing hands and surfaces, avoiding cross-contamination, and cooking pork to recommended temperatures to reduce the risk of foodborne illness.

Nutritionally, pork provides high-quality protein and essential vitamins and minerals, notably thiamin, niacin, riboflavin, vitamin B12, zinc, and iron. Fat content varies by cut, with lean cuts such as loin and tenderloin lower in fat than belly or shoulder. Trimming and preparation methods influence the fat and calorie content of prepared dishes.

Culturally, pork plays varied roles: some religious dietary laws prohibit pork, while in many cuisines it is central to both festive dishes and everyday meals. Safety guidelines generally recommend cooking whole pork cuts to about 63°C (145°F) with a brief rest, and ground pork to about 71°C (160°F), along with proper storage and handling to maintain quality and safety.