- to 5000 BCE.
Pork is
eaten both
freshly cooked and preserved;
curing extends the
shelf life of
pork products. Ham, gammon, bacon, and
pork sausage are...
-
Pork rind is the
culinary term for the skin of a pig. It can be used in many
different ways. It can be rendered,
fried in fat, baked, or
roasted to produce...
-
Pork belly or
belly pork is a boneless,
fatty cut of
pork from the
belly of a pig.
Pork belly is
particularly po****r in American, British, Swedish, Danish...
-
Pork loin is a cut of meat from a pig,
created from the
tissue along the
dorsal side of the rib cage.
Pork loin may be cut into
individual servings, as...
-
Pork tenderloin, also
called pork fillet,
pork steak or Gentleman's Cut, is a long, thin cut of
pork. As with all (mammalian) quadrupeds, the tenderloin...
-
Pork barrel, or
simply pork, is a
metaphor for the
appropriation of
government spending for
localized projects secured solely or
primarily to
direct expenditures...
- Yorkshire). It
consists of a
filling of
roughly chopped pork and
pork fat,
surrounded by a
layer of
jellied pork stock in a hot
water crust pastry. It is normally...
-
Porchetta (Italian: [porˈketta]) is a savory, fatty, and
moist boneless pork roast of
Italian culinary tradition. The carc**** is
deboned and
spitted or...
-
Pork roll is a
processed meat
commonly available in New
Jersey and
neighboring states. It was
developed in 1856 by John
Taylor of Trenton, and sold as...
- A
pork chop, like
other meat chops, is a loin cut
taken perpendicular to the
spine of the pig and is
usually a rib or part of a vertebra.
Pork chops are...
