Pork is the culinary name for the meat obtained from a domestic pig. It is available in different cuts like tenderloin, loin chops, bacon etc. It is eaten in both forms - freshly cooked and preserved. Mostly it is consumed after curing because it extends the shelf life of pork products. Some examples of preserved pork are hams, smoked pork, gammon, bacon and sausages. It is popular throughout eastern Asia and the Pacific.
Types and Usage
The pork types mainly differ on the basis that it may be cooked from fresh meat or cured over time. For consuming fresh pig, most of the carcass can be used. Use of pork after processing differs based on it variety. For example: shoulders and legs are most commonly cured for ham, whereas bacon comes from the side.
Nutritional Value
1. Its myoglobin content is lower than that of beef, but much higher than that of chicken.
2. It is very high in thiamin which is important for energy production and good cardiac health.
3. It contains the riboflavin and so is good for the skin and also repairs damaged tissues in the body.
4. It is high in cholesterol and saturated fat and so its consumption is advised with care.
Did you know?
Charcuterie is a branch of cooking devoted to making prepared meat products like sausages, ham and terrines.