- 8000-9000 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 barrel, or
simply pork, is a
metaphor for the
appropriation of
government spending for
localized projects secured solely or
primarily to
direct expenditures...
-
Pork and
beans is a
culinary dish that uses
pork and
beans as its main ingredients.
Numerous variations exist,
usually with more
specific names, such 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...
-
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...
- The cuts of
pork are the
different parts of the pig
which are
consumed as food by humans. The
terminology and
extent of each cut
varies from
country to...
-
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 ribs are a cut of
pork po****r in
Western and
Asian cuisines. The
ribcage of a
domestic pig, meat and
bones together, is cut into
usable pieces,...
- A
pork steak, also
called pork blade steak, is a
steak cut from the
shoulder of the pig.
Pork steaks are
mentioned as far back as 1739,
though without...
