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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 popular in Filipino, Hispanic, Chinese,...

Pork is a food taboo among Jews, Muslims, and some Christian denominations. Swine were prohibited in ancient Syria and Phoenicia, and the pig and its flesh...

Moo shu pork or mu shu (Chinese: 木须肉), originally spelled moo shi pork (Chinese: 木樨肉) is a dish of northern Chinese origin, originating from Shandong....

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 barrel, or simply pork, is a metaphor for the appropriation of government spending for localized projects secured solely or primarily to direct spending...

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...

A pork steak, also called Boston butt or pork blade steak, is a steak cut from the shoulder of the pig. Pork steaks are mentioned as far back as 1739,...

Salt pork is salt-cured pork. It is usually prepared from pork belly, or, less commonly, fatback. Salt pork typically resembles uncut side bacon, but is...

Pork tenderloin, also called pork fillet, pork steak or Gentleman's Cut, is a long, thin cut of pork. As with all quadrupeds, the tenderloin refers to...

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...

A pork pie hat is one of several different styles of hat that have been worn since the mid-19th century. The pork pie hat gained further popularity in...

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...

Pork ribs are a cut of pork popular in Western and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces,...

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...

Dongpo pork (simplified Chinese: 东坡肉; traditional Chinese: 東坡肉; pinyin: dōngpōròu), also known as Dongpo meat, is a Hangzhou dish made by pan-frying and...

Pork jowl is a cut of pork from a pig's cheek. Different food traditions have used it as a fresh cut or as a cured pork product (with smoke and/or curing...

Pulled pork is an American barbecue dish, more specifically a dish of the Southern U.S., based on shredded barbecued pork shoulder. It is typically slow-smoked...