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Pork

One of the oldest and most important meats worldwide, except in areas where Jewish or Muslim communities predominate. Pigs were domesticated in China about 5,000 years ago, and in Europe every family that could afford to had at least one pig. They were (and still are in southern Europe) traditionally killed in November, when their offal was eaten fresh and most of the rest of the animal was cured, turned into sausages or preserved to be eaten throughout the rest of the year—nothing was wasted. Pigs that are to be eaten as fresh pork, called porkers, are less than 6 months old and their meat varies in colour from pale pink to white, depending on their breed. Pork is eaten as joints, smaller cuts or as a whole sucking pig. It appears in most world cuisines, is very adaptable and carries flavours well.