Translations: Cūkgaļa, Kiauliena, Carne de porc, Svinjetina, Heo, Wieprzowina, Varkensvlees, सुअर का मांस, Carne de porco, Свинина, Χοιρινό, لحم خنزير, 돼지고기, Vepřové maso, Свињско месо, Baboy, 猪肉, Carn de porc, Svinjina, Bravčové mäso, Carne di maiale, חזיר, Gris, Daging babi, 豚肉, Porc, Schweinefleisch, Svinekød, Svin, Carne de cerdo, Свинина, Sianliha, Свинско месо
The word pork denotes specifically the fresh meat of the pig, but it is often mistakenly used as an all-inclusive term which includes cured, smoked, or processed meats (ham, bacon, prosciutto, etc.)
Colors: lightly pink to dark golden
Mouthfeel: Meaty, Juicy
Food complements: Apples, Potatoes, Butter, Fennel, Sage, Oranges, Chilies, Tomatillas, Garlic, Pineapple
Wine complements: Reisling, Sparkiling wine
Beverage complements: Sangria, Tequila
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Head - This can be used to make brawn, stocks and soups.Spare Rib Roast/Spare Rib Joint/Blade Shoulder/Shoulder Butt.Hand/Arm Shoulder/Arm Picnic- This can be cured on the bone to make a ham-like product, or used in sausages. Loin - This can be cured to give back bacon or Canadian-style bacon. The loin and belly can be cured together to give a side of bacon.Belly/Side/Side Pork - The belly, although a fattier meat, can be used for steaks or diced stir-fry meat. Legs/Hams - Although any cut of pork can be cured, technically speaking only the back leg is entitled to be called a ham. Legs and shoulders, when used fresh, are usually cut bone-in for roasting, or leg steaks can be cut from the bone. Spare ribs, or spareribs, are taken from the pig's ribs and the meat surrounding the bones. Knuckles, intestines, jowls and all other parts of the pig may also be eaten
Buying: Pork is available in all grocers. Look for the freshest cuts possible and organic if available.
Procuring: Pigs have other roles within the human economy: their feeding behaviour in searching for roots churns up the ground and makes it easier to plough; their sensitive noses lead them to truffles, an underground fungus highly valued by humans; and their omnivorous nature enables them to eat human rubbish, keeping settlements cleaner.
Preparation and Use
Pork is eaten in various forms, including cooked (as roast pork), cured (some hams, including the Italian prosciutto) or smoked or a combination of these methods (other hams, gammon, bacon or Pancetta). It is also a common ingredient of sausages. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork
Ground pork can vary in fat content and can be seasoned to provide different products, i.e. porkburger or sausage.
Conserving and Storing
Altho fresh pork can only be kept in the refrigerator for a few days. it freezes well for later use. Wrap, label, and freeze.