Pork

Pork

Pork tenderloin served French-style

Slow-roasting pig on a rotisserie

Pork is the culinary name for meat from the domestic pig (Sus domesticus),

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 in sausages. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.

History

Two pigs hanging after being butchered.

Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, p�t�s, and confit, primarily from pork.^[5] . The charcutier prepared numerous items including p�t�s, rillettes, sausages, bacon, trotters, and head cheese.

Consumption patterns

A traditional Austrian pork dish, served with potato croquettes, vegetables, mushrooms and gravy.

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Pork products

Smoked pork ribs

Pork may be cooked from fresh meat or cured over time. Cured meat products include ham and bacon. The carcass may be used in many different ways for fresh meat cuts, with the popularity of certain cuts and certain carcass proportions varying worldwide.

Fresh meat - nyers (friss)h�s

Most of the carcass can be used to produce fresh meat and in the case of a suckling pig, the whole body of a young pig ranging in age from two to six weeks is roasted.

Processed pork - feldolgozott h�s

Pork is particularly common as an ingredient in sausages. Many traditional European sausages are made with pork, including chorizo, fuet, Cumberland sausage and salami. Many brands of American hot dogs and most breakfast sausages are made from pork.

Ham and bacon are made from fresh pork by curing with salt (pickling) and/or smoking. Shoulders and legs are most commonly cured in this manner for Picnic shoulder and ham, whereas streaky and round bacon come from the side (round from the loin and streaky from the belly).^[11]

Roasted pork knuckle

Ham and bacon are popular foods in the west, and their consumption has increased with industrialisation. Non-western cuisines also use preserved meat products. For example, salted preserved pork or red roasted pork is used in Chinese and Asian cuisine.

Bacon is defined as any of certain cuts of meat taken from the sides, belly or back that have been cured and/or smoked. In continental Europe, it is used primarily in cubes (lardons) as a cooking ingredient valued both as a source of fat and for its flavour. In Italy, besides being used in cooking, bacon (pancetta) is also served uncooked and thinly sliced as part of an antipasto. Bacon is also used for barding roasts, especially game birds. Bacon is often smoked, using various types of wood, a process which can take up to ten hours. Bacon may be eaten fried, baked, or grilled.

Cuts -r�szek

There are different systems of naming for cuts in America, Britain and France.

British cuts of pork.

American cuts of pork.

• Head - This can be used to make brawn, stocks and soups. After boiling, the ears can be fried or baked and eaten separately.
• Spare Rib Roast/Spare Rib Joint/Blade Shoulder/Shoulder Butt^[12] - This is the shoulder and contains the shoulder blade. It can be boned out and rolled up as a roasting joint, or cured as "collar bacon". Not to be confused with the rack of spare ribs from the front belly. Pork butt, despite its name, is from the upper part of the shoulder. Boston Butt, or Boston-Style Shoulder, cut comes from this area, and may contain the shoulder blade.
• Hand/Arm Shoulder/Arm Picnic^[12] - 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. The loin can also be divided up into roasts (blade loin roasts, center loin roasts, and sirloin roasts come from the front, center, or rear of the loin), back ribs (also called baby back ribs, or riblets), pork cutlets, and pork chops. A pork loin crown roast is arranged into a circle, either boneless or with rib bones protruding upward as points in a crown. Pork tenderloin, removed from the loin, should be practically free of fat.
• Fatback - The subcutaneous fat and skin on the back are used to make pork rinds, a variety of cured "meats", lardons, and lard.
• Belly/Side/Side Pork - The belly, although a fattier meat, can be used for steaks or diced stir-fry meat. Belly pork may be rolled for roasting or cut for streaky bacon.
• 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. Three common cuts of the leg include the rump (upper portion), center, and shank (lower portion).
• Trotters - Both the front and hind trotters can be cooked and eaten, as can the tail.^[14]
• Spare ribs, or spareribs, are taken from the pig's ribs and the meat surrounding the bones. St. Louis-style spareribs have the sternum, cartilage, and skirt meat removed.
• Knuckles, intestines, jowls and all other parts of the pig may also be eaten.

Feijoada, the national dish of Brazil (also served in Portugal), is prepared with pork trimmings: ears, tail and feet.^[15]

Nutrition- t�panyagtartalom

A pack of Tesco diced pork.