Pork is the meat derived from the pig.

Pork

What is Pork?

Pork is the meat derived from the pig. Pig husbandry goes back a long way and this type of meat has been consumed by humans for more than 5,000 years. Pork is especially popular in Europe, East Asia, and Southeast Asia. Consumption of this meat is, however, prohibited in Islam and Judaism.

  • Also, it is unpopular in Hinduism.
  • The meat can be preserved in different ways such as curing, and different pork products may include bacon, ham, gammon, sausages, and more.

The top commercial producers of pork are:

  • Muyuan Foodstuff
  • Wens Group
  • Smithfield Foods
  • Zhengbang Group
  • New Hope Group
  • Charoen Pokphand Foods
  • Techbank Food
  • Triumph Foods
  • Sichuan Dekon Group
  • Brasil Foods

Origin of pork

Pigs are domesticated from the Eurasian wild boar. As far back as 13000 BC, humans have interacted with and hunted boars for food. Domestication of pigs took place around 9000 BC in Turkey and China. Over time, it became the meat of the poor people due to the ease with which pigs reproduced and the fact that they could survive off any scavenged food off the streets. 

Nutrition

Nutritional profile for pork (roasted, thick slice):

Pork is rich in magnesium, phosphorous, potassium, sodium, selenium, niacin, and choline.

Regular consumption of pork may help in reducing obesity and the risk of cardiovascular diseases. It helps in regulating blood pressure, lipids, insulin, and glucose. Also, this meat is a rich source of iron and can even prevent anemia.

Commercial production

Pigs were traditionally classified as lard and bacon. The former was a fat breed with thick and short legs with a lot of fat in the meat. Bacon type pigs were more muscular and longer, and were often fed on legumes, grains, and dairy. The main breeds that are farmed today are Yorkshire, spotted, Poland China, Landrace, Hampshire, duroc, Chester white, and Berkshire. 

In general, adult pigs will require up to 50 liters of water a day. They are often fed on corn, grains, mineral salts, soybeans, vegetables, and greens in the US. Also, milk and hay are often fed to them. The best quality pork should have more than 60 percent yield of four lean cuts, as well as thick muscling on the back and ribs.

Pork recipes

Pork is a meat regularly used in many cuisines around the world and offers a variety of different dishes. Here are a few recipes to try:

FDA regulations

All pork products are graded by the USDA based on quality and cleanliness. 

References

Giuffra, E et al. “The origin of the domestic pig: independent domestication and subsequent introgression.” Genetics vol. 154,4 (2000): 1785-91. doi:10.1093/genetics/154.4.1785, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1461048/ 

Murphy, Karen J et al. “A comparison of regular consumption of fresh lean pork, beef and chicken on body composition: a randomized cross-over trial.” Nutrients vol. 6,2 682-96. 14 Feb. 2014, doi:10.3390/nu6020682, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3942727/