Pork

The pig (Sus domesticus), also called swine (: swine) or hog, is an omnivorous, domesticated, even-toed, hoofed mammal. It is named the domestic pig when distinguishing it from other members of the genus Sus. Some authorities consider it a subspecies of Sus scrofa (the wild boar or Eurasian boar); other authorities consider it a distinct species. Pigs were domesticated independently twice during the Neolithic, in the Near East around the Tigris Basin, and in China. When domesticated pigs arrived in Europe from the Near East, they extensively interbred with wild boar in Europe but retained thei

thumb|Pork belly cut, showing layers of muscle and fat thumb|A pig being slow-roasted on a rotisserie

traditional, predominantly Slavic food consisting of cured slabs of fatback

brand of canned precooked meat product

dried meat product from China

piglet fed on its mother's milk

thumb|upright=1.35|Charcuterie hanging in a French shop Charcuterie (, , also , ; ; from , and ) is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.

thumb|right|Kassler served with sauerkraut and mashed potatoes.

trade war on Serbian pork goods started and lost by Austro-Hungary over the course of two years starting in 1906

Ractopamine () is an animal feed additive used to promote leanness and increase food conversion efficiency in farmed animals in few countries, banned in most. Pharmacologically, it is a phenol-based TAAR1 agonist and β adrenoreceptor agonist that stimulates β1 and β2 adrenergic receptors. It is most commonly administered to animals for meat production as ractopamine hydrochloride. It is the active ingredient in products marketed in the US as Paylean for swine, Optaflexx for cattle, and Topmax for turkeys. It was developed by Elanco Animal Health, a former division of Eli Lilly and Company.

Capocollo () or coppa () is an Italian pork salume made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thinly. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold cuts used in similar dishes. It is not brined as ham typically is.

thumb|Saucisson hanging to dry

thumb|right|Philippine tocino

restrictions on the consumption of pork for religious reasons

thumb|Preparation of lardons from fatback thumb|The lardon, onions and garlic being prepared for a coq au vin

Motsetta, motzetta or mocetta is a flavored cold cut dried meat traditionally consumed in the Western Alps. It is recognised as a (PAT).

thumb|Italian wine and thumb|Aging thumb| thumb| '''''' (: , ) are Italian meat products typical of an antipasto, predominantly made from pork and cured. They also include bresaola, which is made from beef, and some cooked products, such as mortadella.

salt-cured pork, usually prepared from pork belly, or, more rarely, fatback.

thumb|right|200px|Kālua puaʻa (kālua pig) Kālua () is a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven. The word "kālua" ("to cook in an underground oven" in the Hawaiian language) may also be used to describe the food cooked in this manner, such as kālua pig or kālua turkey, which are commonly served at lūʻau feasts. The word lūʻau is the Hawaiian name for the taro leaf, which, when young and small resembles cooked spinach after being steamed for a few hours. The traditional lūʻau was eaten on the floor over lauhala mats (leaves of the hala tree woven tog

In Quebec cuisine, ' (sometimes gorton or corton', especially among New Englanders of French-Canadian origin) is a forcemeat-style pork spread containing onions and spices. Its fatty texture and taste make it resemble French rillettes. Cretons are usually served on toast as part of a traditional Quebec breakfast. It is not to be confused with "fromage de tête" (tête fromagée in Quebec), known in English as head cheese.

Spanish pork dish

carcass quality condition

thumb|250px|This is a plate of ciccioli, which are like pork rinds. Ciccioli are pressed cakes of fatty pork. They are known under this name in Emilia-Romagna, being popular in Modena, Reggio Emilia, Bologna, Parma, Piacenza, and Romagna. In Naples and Apulia they are called cicoli, in Lazio and Umbria sfrizzoli, and in Calabria risimugli.

Pernil (pernil asado, pernil al horno, roast pork) is a slow-roasted marinated pork leg or pork shoulder common in Puerto Rico, Dominican Republic, Cuba, Colombia, Venezuela and Ecuador. Pernil is typically accompanied by rice and is commonly shared during Christmas.

salted pork

French pork processing company

smoked, spiced, and cured meat made from hog's shoulder

mealtime event roasting a whole pig and the pork dish