Pork is the culinary name for meat from the domestic pig (Sus scrofa), often specifically the fresh meat but can be used as an all-inclusive term. Culinary names, menu names, or kitchen names are names of foods used in the preparation or selling of food as opposed to their names in Agriculture or In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer Pigs, also called hogs or' swine', are Ungulates which have been domesticated as sources of food leather and similar products since ancient times It is one of the most commonly consumed meats worldwide,^[1] with evidence of pig husbandry dating back to 5000 BC. Animal husbandry, also called Animal science, stockbreeding or simple husbandry, is the agricultural practice of breeding

Pork is eaten in various forms, including cooked (as roast pork), cured or smoked (ham, including the Italian Prosciutto) or a combination of these methods (gammon, bacon or Pancetta). Cooking is the process of preparing Food by applying Heat, selecting measuring and combining of ingredients in an ordered procedure for producing safe and edible In Food preparation curing refers to various preservation and Flavoring processes especially of Meat or Fish, by the addition of Smoking is the process of flavoring, Cooking, or preserving Food by exposing it to the Smoke from burning or smoldering plant materials Ham is the Thigh and Rump of Pork, cut from the Haunch of a Pig or Boar. Prosciutto (proˈʃutːo pronounced "pro-shoo-toe" is the Italian word for ham. Bacon is a cut of Meat taken from the sides belly or back of a Pig that has been cured, smoked, or both Italian pancetta (panˈtʃetːa pronounced "pan-CHEH-tah" or Spanish panceta (panˈθeta is a type of dry cured meat It is also a common ingredient of sausages. A sausage is a prepared Food, usually made from Ground meat, animal fat salt and Spices (sometimes with other ingredients such as herbs typically packed As with beef in Hinduism, pork consumption is taboo in Islam, Judaism, Rastafarianism and Adventism. Beef is the Culinary name for Meat from Bovines especially domestic Cattle (cows Hinduism is a religious tradition that originated in the Indian subcontinent. A taboo is a strong Social prohibition (or ban) against words objects actions or discussions that are considered undesirable or offensive by a group culture For other meanings including people named 'Islam' see Islam (disambiguation. Judaism (from the Greek Ioudaïsmos, derived from the Hebrew יהודה Yehudah, " Judah " in Hebrew יַהֲדוּת Yahedut The Rastafari movement (also known as Rastafari, Rastafarianism or simply Rasta) is a monotheistic, Abrahamic, New Testament The term Adventist generally refers to someone who believes in the Second Advent of Jesus (popularly known as the Second coming) in the tradition of the Millerites

Contents 1 Etymology 2 History 3 Consumption patterns 3.1 2006 worldwide pork consumption 3.2 In Asia 4 Pork products 4.1 Fresh meat 4.2 Processed pork 5 Cuts 5.1 Use of the whole carcass 6 Nutrition 6.1 Potential health risks 6.1.1 Trichinosis 7 Religious bans of pork consumption 8 Audio 9 References 10 External links

Etymology

The term as it refers to the (fresh) flesh of a pig dates from the Middle English, derived from the French porc and Latin porcus "pig". Middle English is the name given by Historical linguistics to the diverse forms of the English language spoken between the Norman invasion of French ( français,) is a Romance language spoken around the world by 118 million people as a native language and by about 180 to 260 million people Latin ( lingua Latīna, laˈtiːna is an Italic language, historically spoken in Latium and Ancient Rome. ^[2] It was one of almost 500 French words pertaining to cooking, food or eating that had entered English usage after the Norman Conquest. ^[3]

History

See also: Charcuterie

The pig is one of the oldest forms of livestock, having been domesticated as early as 5000 BC. Charcuterie (IPA /ʃɑrˌkutəˈri ʃɑrˈkutəri/ IPA-fr /ʃarkütəˈri/ derived from the French words for flesh ( chair) and cooked ( cuit) or in Italian Livestock is the term used to refer (singularly or plurally to a Domesticated Animal intentionally reared in an agricultural setting to produce such as Food ^[4] It is believed to have been domesticated either in the Near East or in China from the wild boar. B Syria - Belka Woman from Damascus Arab from Baghdadjpg|thumb|Inhabitants of the Near East late nineteenth century China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National The boar or wild boar ( Sus scrofa) is an Omnivorous, gregarious Mammal of the biological family Suidae. The adaptable nature and omnivorous diet of this creature allowed early humans to domesticate it much earlier than many other forms of livestock, such as cattle. Omnivores (from Latin omne all everything vorare to devour are species that eat both Plants and Animals as their primary Cattle, colloquially referred to as cows, are domesticated Ungulates a member of the Subfamily Bovinae of the family Pigs were mostly used for food, but people also used their hide for shields and shoes, their bones for tools and weapons, and their bristles for brushes. Pigs, also called hogs or' swine', are Ungulates which have been domesticated as sources of food leather and similar products since ancient times Hides are Skins obtained from animals for human use Examples of animal hide sources are Deer and Cattle typically used for producing Leather, A shield is a protective device meant to intercept attacks The term often refers to a device that is held in the hand as opposed to Armour or a Bullet proof vest A shoe is an item of Footwear. Shoes may vary from a simple Flip-flop to a complex Boot. Bones are rigid organs that form part of the Endoskeleton of Vertebrates They function to move support and protect the various organs of the body produce Pigs have other roles within the human economy: their feeding behaviour in searching for roots churns up the ground and makes it easier to plough; their sensitive noses lead them to truffles, an underground fungus highly valued by humans; and their omnivorous nature enables them to eat human rubbish, keeping settlements cleaner than they would otherwise have been. The plough ( American spelling plow; both plaʊ is a Tool used in Farming for initial cultivation of soil in preparation for sowing seed

Before the mass-production and re-engineering of pork in the 20th Century, pork in Europe and North America was traditionally an autumn dish; pigs and other livestock coming to the slaughter in the autumn after growing in the spring and fattening during the summer. Due to the seasonal nature of the meat in Western culinary history, apples (harvested in late summer and autumn) have been a staple pairing to fresh pork. The apple is the pomaceous Fruit of the apple tree Species Malus domestica in the Rose family Rosaceae. The year-round availability of meat and fruits has not diminished the popularity of this combination on Western plates.

Consumption patterns

Pork is the most widely eaten meat in the world, providing about 38 percent of daily meat protein intake worldwide, although consumption varies widely from place to place. ^[5] This is despite religious restrictions on the consumption of pork and the prominence of beef production in the West. Religious restrictions on the consumption of pork exist in both the Muslim and Jewish dietary laws, making it a taboo meat. Pork consumption has been rising for thirty years, both in actual terms and in terms of meat-market share.

According to the USDA's Foreign Agricultural Service, nearly 100 million metric tons of pork were consumed worldwide in 2006 (preliminary data). Foreign Agricultural Service ( FAS) has primary responsibility for the United States Department of Agriculture 's (USDA overseas programs -- market development Increasing urbanization and disposable income has led to a rapid rise in pork consumption in China, where 2006 consumption is 20% higher than in 2002, and a further 5% increase projected in 2007. ^[6]

2006 worldwide pork consumption

	Region	Metric tons (millions)	Per capita (kg)
1	People's Republic of China	52. Talk People's Republic of China) PEOPLE'S REPUBLIC OF CHINA ARTICLE GUIDELINES 5	40. 0
2	EU25	20. This is a sequence of tables giving statistical data for past and future enlargements of the European Union. 1	43. 9
3	United States	8. The United States of America —commonly referred to as the 7	29. 0
4	Russian Federation	2. Russia (Россия Rossiya) or the Russian Federation ( Rossiyskaya Federatsiya) is a transcontinental Country extending 6	18. 1
5	Japan	2. For a topic outline on this subject see List of basic Japan topics. 5	19. 8
	Others	12. 2	n/a
	Total	98. 9	n/a
Source: USDA Foreign Agricultural Service, preliminary data for 2006. Foreign Agricultural Service ( FAS) has primary responsibility for the United States Department of Agriculture 's (USDA overseas programs -- market development [6]

In Asia

Pork is popular throughout eastern Asia and the Pacific, where whole roast pig is a popular item in Pacific Island Cuisine. It may also be consumed in Hindu or Christian areas of Moslem countries where it is otherwise forbidden, such as Bali in Indonesia. ^[7] It is consumed in a great many ways and highly esteemed in Chinese cuisine. Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in ^[7] There, pork is preferred over beef due to economic and aesthetic reasons; the pig is easy to feed and is not used for labour, and is so closely tied with the idea of domesticity that the character for "home" depicts a pig under a roof. The colour of the meat and the fat of pork are regarded as more appetizing, while the taste and smell are described as sweeter and cleaner. It it also considered easier to digest. ^[8]

Pork products

Pork may be cooked from fresh meat or cured over time. Cured meat products include ham and bacon. Ham is the Thigh and Rump of Pork, cut from the Haunch of a Pig or Boar. Bacon is a cut of Meat taken from the sides belly or back of a Pig that has been cured, smoked, or both The carcass may be utilized in many different ways for fresh meat cuts, with the popularity of certain cuts and certain carcass proportions varying worldwide.

Fresh meat

Most of the carcass can be used to produce fresh meat and in the case of a suckling pig the whole body of a young pig ranging in age from two to six weeks is roasted. Suckling pig (or sucking pig) is a young Pig that has only fed on its mother's milk

Processed pork

Pork is particularly common as an ingredient of sausages. A sausage is a prepared Food, usually made from Ground meat, animal fat salt and Spices (sometimes with other ingredients such as herbs typically packed Many traditional European sausages are made with pork, including chorizo, fuet, and salami. Chorizo (tʃo̞ˈɾiso̞ in Latin American Spanish or tʃo̞ˈɾiθo̞ in Castilian Spanish) Chouriço (ʃoˈɾisu in Portuguese) or Xoriç Fuet is a Catalan thin cured dry Sausage of Pork meat in a pork gut For other uses see Salama and Salameh. Salami is cured Sausage, fermented and air-dried Most brands of American hot dogs and breakfast sausage are made from pork.

Ham and bacon are made from fresh pork by curing with salt (pickling) and/or smoking. Ham is the Thigh and Rump of Pork, cut from the Haunch of a Pig or Boar. Bacon is a cut of Meat taken from the sides belly or back of a Pig that has been cured, smoked, or both Pickling, also known as brining or corning, is the process of preserving Food by Anaerobic fermentation in Brine (a solution Smoking is the process of flavoring, Cooking, or preserving Food by exposing it to the Smoke from burning or smoldering plant materials Shoulders and legs are most commonly cured in this manner for ham whereas streaky and round bacon usually comes from the loin, although it may also come from the side and belly. Ham is the Thigh and Rump of Pork, cut from the Haunch of a Pig or Boar.

Ham and bacon are popular foods in the west, and their consumption has increased with industrialisation. Non-western cuisines also use preserved meat products. For example, salted preserved pork or red roasted pork is used in Chinese and Asian cuisine.

Bacon is defined as any of certain cuts of meat taken from the sides, belly or back that have been cured and/or smoked. In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer In Food preparation curing refers to various preservation and Flavoring processes especially of Meat or Fish, by the addition of Smoking is the process of flavoring, Cooking, or preserving Food by exposing it to the Smoke from burning or smoldering plant materials In continental Europe, it is used primarily in cubes (lardons) as a cooking ingredient valued both as a source of fat and for its flavour. Lardons are strips of fat bacon or salt pork used in meat larding. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water In Italy, besides being used in cooking, bacon (pancetta) is also served uncooked and thinly sliced as part of an antipasto. Italy (Italia officially the Italian Republic, (Repubblica Italiana is located on the Italian Peninsula in Southern Europe, and on the two largest Italian pancetta (panˈtʃetːa pronounced "pan-CHEH-tah" or Spanish panceta (panˈθeta is a type of dry cured meat ApetitizerShpjpg|thumb|Swiss cuisine ( Schynige Platte)]] Hors d'œuvre ( French literally 'outside the work' English ɔrˈdɝv or appetizers are Bacon is also used for barding and larding roasts, especially game birds. Barding and larding are techniques of adding fat to a lean piece of meat for Roasting to increase its tenderness and moisture Many people prefer to have their bacon smoked, using various types of wood. This process can take up to ten hours depending on the intensity of the flavour desired. Bacon may be eaten fried, baked, or grilled.

A side of unsliced bacon is a flitch or slab bacon, while an individual slice of bacon is a rasher (United Kingdom, Republic of Ireland, Australia and New Zealand) or simply a slice or strip (North America). Slices of bacon are also known as collops. Collops are slices of meat The term derives from the French escalope. Traditionally, the skin is left on the cut and is known as bacon rind. Rindless bacon, however, is quite common. In the United Kingdom and Republic of Ireland, bacon comes in a wide variety of cuts and flavours whereas bacon in the United States and is predominantly what is known as "streaky bacon", or "streaky rashers". The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom, the UK or Britain,is a Sovereign state located Ireland ( Irish: Éire, ˈeːrʲə is a country in north-western Europe. The United States of America —commonly referred to as the Bacon made from the meat on the back of the pig is referred to as back bacon and is part of traditional Full breakfast commonly eaten in Britain and Ireland. See also Kingdom of Great Britain Great Britain (Breatainn Mhòr Prydain Fawr Breten Veur Graet Breetain is the larger of the two main islands Ireland (pronounced /ˈaɾlənd/ Éire) is the third largest island in Europe, and the twentieth-largest island in the world In the United States, back bacon may also be referred to as Canadian-style Bacon or Canadian Bacon. ^[9]

The USDA defines bacon as "the cured belly of a swine carcass", while other cuts and characteristics must be separately qualified (e. g. "smoked pork loin bacon"). ^[10] "USDA Certified" bacon means that it has been treated for trichinella. Trichinella is the genus of parasitic Roundworms of the Phylum Nematoda that cause Trichinosis.

The canned meat Spam is made of chopped pork shoulder meat and ham. Name origin Introduced on July 5 1937, the name "Spam" was chosen in the 1930s when the product whose original name was far less memorable (Hormel

Cuts

There are different systems of naming for cuts in America, Britain and France.

• Head - This can be used to make brawn, stocks and soups. After boiling the ears can be fried or baked and eaten separately.
• Spare Rib Roast/Spare Rib Joint/Blade Shoulder/Shoulder Butt^[9] - This is the shoulder and contains the shoulder blade. It can be boned out and rolled up as a roasting joint, or cured as "collar bacon". Not to be confused with the rack of spare ribs from the front belly. Pork butt, despite its name, is from the upper part of the shoulder. Boston Butt, or Boston-Style Shoulder, cut comes from this area, and may contain the shoulder blade. Boston Butt is a cut of Pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone
• Hand/Arm Shoulder/Arm Picnic^[9] - This can be cured on the bone to make a ham, or used in sausages.

• Loin - This can be cured to give back bacon or Canadian-style bacon. Vacuum packing is a method of storing food and presenting it for sale The loin and belly can be cured together to give a side of bacon. The loin can also be divided up into roasts (blade loin roasts, center loin roasts, and sirloin roasts come from the front, center, or rear of the loin), back ribs (also called baby back ribs, or riblets), pork cutlets, and pork chops. A pork chop is a chop of Pork, a cut of meat cut perpendicularly to the spine of the pig and usually containing a rib or part of a vertebra and served as an individual A pork loin crown roast is arranged into a circle, either boneless or with rib bones protruding upward as points in a crown. Pork tenderloin, removed from the loin, should be practically free of fat.
• Belly/Side/Side Pork - The belly, although a fattier meat, can be used for steaks or diced stir-fry meat. Belly pork may be rolled for roasting or cut for streaky bacon.
• Legs/Hams - Although any cut of pork can be cured, technically speaking only the back leg is entitled to be called a ham. Legs and shoulders, when used fresh, are usually cut bone-in for roasting, or leg steaks can be cut from the bone. Three common cuts of the leg include the rump (upper portion), center, and shank (lower portion).
• Trotters - Both the front and hind trotters can be cooked and eaten, as can the tail. ^[11]
• Spare ribs, or spareribs, are taken from the pig's ribs and the meat surrounding the bones. Spare ribs (also called spareribs) are a variety of Pork ribs, cooked and eaten in various cuisines around the world In Vertebrate Anatomy, ribs ( Latin costae) are the long curved Bones which form the ribcage. St. Louis-style spareribs have the sternum, cartilage, and skirt meat removed.

Use of the whole carcass

In order to utilise the whole carcass ("everything but the oink"), parts of the pig such as knuckle, pig's feet ("trotters"), chitterlings (pork intestines), and hog jowls may be eaten. Chittlins (often ˈtʃɪtlɪnz and sometimes spelled chitlins in vernacular are the Intestines and rectum of a Pig that have been prepared as In earlier centuries in the United States some of these products figured prominently in the traditional diets of poor Southerners (see soul food). The United States of America —commonly referred to as the Soul food is an American Cuisine, a selection of Foods and is the traditional cuisine of African-Americans of the Southern United States and of Scrapple and McRib are other examples of aggregate pork products. Scrapple is a savory mush of Pork scraps and trimmings combined with Cornmeal and Flour, often Buckwheat flour The McRib is a Sandwich sold by the international Fast-food restaurant chain McDonald's.

Feijoada, the national dish of Brazil, is prepared with pork trimmings: ears, tail and feet. Feijoada is a Stew of beans with Beef and Pork meats which is a typical Portuguese dish also typical in Brazil, |utc_offset = -2 to -4 |time_zone_DST = BRST |utc_offset_DST = -2 to -5 |cctld

Nutrition

In gastronomy, pork is traditionally considered a white meat, but in nutritional studies, it is usually grouped with beef as red meat, and public perceptions have been changing. Gastronomy is the study of the relationship between Culture and Food. White meat refers to any lighter-colored Meat, often contrasted with Red meat. For mammal meat see Red meat. For the band see Red Meat (band. Its myoglobin content is lower than beef, but much higher than chicken white meat. Myoglobin is a single-chain globular Protein of 153 Amino acids containing a Heme ( Iron -containing Porphyrin) Prosthetic The USDA treats pork as a red meat. ^[12] Pork is very high in thiamin. For the similarly spelled pyrimidine see Thymine Thiamin or thiamine, also known as Vitamin B1 ^[13]

In 1987 the U. S. National Pork Board, began an advertising campaign to position pork as "the other white meat" due to a public perception of chicken and turkey (white meat) as more healthy than red meat. The campaign was highly successful and resulted in 87% of consumers identifying pork with the slogan. As of 2005, the slogan is still used in marketing pork, with some variations. ^[14]

Potential health risks

Uncooked or untreated, the meat may harbour worms and latent diseases. Many of these infestations are harbored in other animals as well, such as salmonella in chicken. Salmonella is a Genus of rod-shaped Gram-negative enterobacteria that causes Typhoid fever, Paratyphoid fever The chicken ( Gallus gallus, sometimes G gallus domesticus) is a domesticated Fowl which is traditionally believed to have descended from

Influenza (flu) is one of the most notable illnesses which pigs share with humans. However, the origin of the illness is found in a number of animals besides pigs. It is harbored in the lungs of the animal during the summer months and can affect both the animal and humans.

Consuming excessive amounts of pork may lead to gallstones and obesity; due to its high cholesterol and saturated fat content. In Medicine, gallstones (choleliths are Crystalline bodies formed within the body by accretion or concretion of normal or abnormal Bile component Obesity is a condition in which excess Body fat has accumulated to such an extent that health may be negatively affected Cholesterol is a Lipid found in the Cell membranes and transported in the Blood plasma of all Animals It is an essential component of mammalian Saturated fat is Fat that consists of Triglycerides containing only saturated Fatty acids Explanation Fat that occurs However, this goes for all sorts of animal flesh, and pork is in fact quite lean - leaner than most other domesticated animals - as long as its protective layer of fat is removed.

The pig is the carrier of various helminths, like roundworm, pinworm, hookworm, etc. See also Parasitic worm (disambiguation Parasitic worms or helminths are a division of eukaroytic Parasites that unlike external parasites such The nematodes or roundworms ( Phylum Nematoda from Greek (nema "thread" + -ode "like" are one of the most common The pinworm (Genus Enterobius) also known as threadworm is a Parasitic Roundworm of the phylum Nematoda. The hookworm is a parasitic Nematode worm that lives in the Small intestine of its host which may be a Mammal such as a Dog, One of the most dangerous and common is Taenia solium, a type of tapeworm. Taenia solium, also called the Pork Tapeworm, is a Cyclophyllid Cestode in the family Taeniidae. Tapeworm is also an older name for a type of Computer virus. Cestoda is a class of Parasitic Flatworms commonly called Tapeworms may transplant to human intestines as well by consuming untreated or uncooked meat from pigs or other animals.

Trichinosis

Trichinosis, also called trichinellosis, or trichiniasis, is a parasitic disease caused by eating raw or undercooked pork infected with the larvae of a species of roundworm Trichinella spiralis, commonly called the trichina worm. Trichinosis, also called trichinellosis, or trichiniasis, is a Parasitic disease caused by eating raw or undercooked Pork and Wild game A parasitic disease is an Infectious disease caused or transmitted by a parasite. A larva ( Latin; plural larvae) is a juvenile form of Animal with indirect development, undergoing Metamorphosis (for example The nematodes or roundworms ( Phylum Nematoda from Greek (nema "thread" + -ode "like" are one of the most common The species Trichinella spiralis is an important Parasite, occurring in rats pigs and humans and is responsible for the disease Trichinosis. Infection was once very common, but is now rare in the developed world. The term " first world " refers to countries that are capitalist, which are technologically advanced and whose From 1997 to 2001, an annual average of 12 cases per year were reported in the United States. Year 1997 ( MCMXCVII) was a Common year starting on Wednesday (link will display full 1997 Gregorian calendar Year 2001 ( MMI) was a Common year starting on Monday according to the Gregorian calendar. The number of cases has decreased because of legislation prohibiting the feeding of raw meat garbage to hogs, increased commercial and home freezing of pork, and the public awareness of the danger of eating raw or undercooked pork products. ^[15]

Religious bans of pork consumption

Main article: Religious restrictions on the consumption of pork

Throughout the Islamic world, as well as in Israel^[16] many countries severely restrict the importation or consumption of pork products. Religious restrictions on the consumption of pork exist in both the Muslim and Jewish dietary laws, making it a taboo meat. The term Muslim world (or Islamic world) has several meanings For a topic outline on this subject see List of basic Israel topics. Examples are Iran,^[17] Mauritania,^[18] Oman,^[19] Qatar^[20] and Saudi Arabia. For a topic outline on this subject see List of basic Iran topics. Mauritania (موريتانيا Mūrītāniyā officially the Islamic Republic of Mauritania, is a country Oman, officially the Sultanate of Oman ( Arabic: سلطنة عُمان) is an Arab Country in Southwest Asia on the southeast Qatar ( قطر; ˈqɑtˁɑr local pronunciation giṭar officially the State of Qatar (Arabic دولة قطر transliterated The Kingdom of Saudi Arabia, KSA ( المملكة العربية السعودية, al-Mamlaka al-ʻArabiyya as-Suʻūdiyya) or Suudi ^[21] Pork is one of the best-known of a category of foods that are forbidden under traditional Jewish dietary law. See also Kashrut Kosher foods are those that conform to the regulations of Jewish religion Kashrut (also kashruth or kashrus, he כַּשְׁרוּת refers to Jewish dietary laws. The biblical basis for the Jewish prohibition of pork is in Leviticus 11:7. term " Torah " ( Hebrew: תּוֹרָה "teaching" or "instruction" sometimes translated as "Law" most commonly refers to Leviticus (from Greek Λευιτικός, "relating to the Levites " ^[22] Teachings of the Qur'an of Islam who follow Allah (word "God" in Arabic) say this in (surah 2:173, 5:3, 5:60, 6:145 and 16:115 [1])

Seventh-day Adventists likewise eat no pork. The Qur’an ( القرآن, literally "the recitation" also sometimes transliterated as Qur’ān, Koran, Alcoran For other meanings including people named 'Islam' see Islam (disambiguation. Allah ( Arabic: الله, ʔalˤːɑːh) is the standard Arabic word for ' Arabic (ar الْعَرَبيّة (informally ar عَرَبيْ) in terms of the number of speakers is the largest living member of the Semitic language The Seventh-day Adventist (abbreviated " Adventist " Church is a Christian denomination which is distinguished mainly by its observance ^[23]

The Scottish pork taboo was Donald Alexander Mackenzie's phrase for discussing an aversion to pork amongst Scots, particularly Highlanders, which he believed to stem from an ancient taboo. The Scottish pork taboo was Donald Alexander Mackenzie 's phrase for discussing an aversion to pork amongst Scots, particularly Highlanders, which he believed Donald Alexander Mackenzie (1873 &ndash March 2 1936) was a Scottish journalist and prolific writer on Religion, Mythology and Scotland ( Gaelic: Alba) is a Country in northwest Europethat occupies the northern third of the island of Great Britain. The Scottish Highlands ( Scottish Gaelic: A' Ghàidhealtachd, Scots: Hielans) include the rugged and Mountainous A taboo is a strong Social prohibition (or ban) against words objects actions or discussions that are considered undesirable or offensive by a group culture Several writers who confirm that there was a prejudice against pork, or a superstitious attitude to pigs, do not see it in terms of a taboo related to an ancient cult. Any prejudice is generally agreed to have been fading by 1800.

Audio

• One hour radio broadcast on pork production that explores hog factories, antibiotics, manure and sustainable farms. Courtesy of the Deconstructing Dinner radio program - Kootenay Co-op Radio.

References

External links

• The Other White Meat Pork Main Website
• National Pork Board Pork Producer's Main Website
• The Pork of Bayeux
• About Kurobuta Pork Meat
• National Pork Producers' Council
• Pork Magazine

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