Pork is the most popular meat in the Western world, particularly in Central Europe
Pork is the culinary name for the meat of the domestic pig (Sus domesticus). It is the most commonly consumed meat worldwide after cow and chicken.[1] with evidence of pig husbandry dating back to 5000 BCE.[2] Slot Mesin Online
Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and sauceage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Bola Online Indonesia
Pork is the most dikenal meat in the Western world, particularly in Central Europe. It is also very dikenal in East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in Mainland China, for its fat konten and texture.
Some agamaons and cultures prohibit pork consumption, notably Islam and Judaism.
Pigs were domesticated in Mesopotamia around 13,000 BC.[3]
Pig being prepared in France during the mid-19th century.
Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sauceage, terrines, galantines, pâtés and confit, primarily from pig.[4] Originally intended as a way to preserve meats before the advent of refrigeration, these preparations are prepared today for the flavors that are derived from the preservation processes.[5] In 15th-century France, local guilds regulated tradesmen in the food production industry in each city. The guilds that produced charcuterie were those of the charcutiers. The members of this guild produced a traditional kisaran of cooked or salted and dried meats, which varied, sometimes distinctively, from region to region. The only "raw" meat the charcutiers were allowed to sell was unrendered lard. The charcutier prepared numerous items, including pâtés, rillettes, sauceages, bacon, trotters, and head cheese.
Before the mass production and re-engineering of pigs 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 year-round availability of meat and fruits has not diminished the dikenality of this combination on Western plates.
