Pork is the culinary name for meat from domestic pigs ( Sus scrofa domesticus ). This is the most common meat consumed worldwide, with evidence of pig farming since 5000 BC. Pork eaten well freshly cooked and preserved. Curing extends the shelf life of pork products. Ham, smoked pork, gammon, bacon, and sausage are examples of preserved pigs. Charcuterie is a branch of cooking devoted to processed meat products, lots of pork.
Pork is the most popular meat in East and Southeast Asia, and is also very common in the Western world, especially in Central Europe. It is highly appreciated in Asian cuisine because of its fatty content and delightful texture. Consumption of pork is prohibited by Jewish and Muslim dietary laws, for religious reasons, with several possible causes suggested. Sales of pork are limited in Israel and illegal in certain Muslim countries.
Video Pork
Histori
Charcuterie is a branch of cooking aimed at preparing meat products such as bacon, ham, sausage, terrain , galantine , pÃÆ' Â ¢ tÃÆ' Â © s , and confit , especially from pork. Originally intended as a way to preserve meat before the advent of cooling, these preparations are prepared today for flavors derived from the preservation process. In the fifteenth century France, local guilds organized traders in the food production industry in each city. Guilds that generate charcuterie are those of charcutiers . These guild members produce a variety of cooked or marinated and traditional dried meats, which vary, sometimes, from region to region. The only "raw" meat that charcutiers are allowed to sell is non-regenerating pig fat. The charcutier is preparing many items, including pÃÆ' Â ¢ tÃÆ' Â © s , rillettes , sausage, bacon, trotters, and cheese.
Prior to mass production and pork re-engineering in the 20th century, pork in Europe and North America has traditionally been an autumn dish - pigs and other livestock came to slaughter in the autumn after spring and fattening during the summer. Due to the seasonal nature of meat in Western culinary history, apples (harvested in late summer and autumn) have become a staple pair for fresh pork. The availability of meat and fruit throughout the year does not reduce the popularity of this combination on Western plates.
Maps Pork
Consumption pattern
Pork is the world's most eaten meat, accounting for about 38% of meat production worldwide. Consumption varies from place to place. Meat is a taboo to eat in the Middle East and most of the Muslim world because of the kosher Jews and restrictions on the halal diet of Islam. But, pork is widely consumed in East and Southeast Asia, Europe, Sub-Saharan Africa, America, and Oceania. As a result, a large number of pig recipes are developed worldwide. JamÃÆ'³n is the most famous Spanish inlay, made with pig's forelegs. Feijoada for example, the Brazilian national dish (also served in Portugal), traditionally prepared with pork ornaments: ears, tail and legs.
According to the USDA's Foreign Agriculture Service, nearly 100 million metric tons of pork was consumed worldwide in 2006 (preliminary data). The increase in urbanization and disposable income has led to a rapidly increasing consumption of pork in China, where consumption of 2006 is 20% higher than in 2002, and a further 5% increase is projected in 2007. In 2015 there was a total of 109.905 million metric tons of meat pork is consumed all over the world. In 2017, half of the world's pork is consumed in China.
worldwide pork consumption
Asian pork consumption
Pork is popular throughout East Asia and the Pacific, where whole roasted pork is a popular item in the Pacific Islands cuisine. It is consumed in many ways and is greatly appreciated in Chinese cuisine. China is currently the world's largest consumer of pork, with consumption of pork estimated at 53 million tonnes by 2012, which accounts for more than half of global pork consumption. In China, pigs are preferred to beef for economic and aesthetic reasons; pigs are easy to feed and are not used for labor. The color of pork meat and fat is considered more tempting, while the flavor and aroma are portrayed sweeter and cleaner. It is also considered more easily digested. In rural tradition, pigs are divided to celebrate important occasions and to form bonds. In China, pigs are so important that this nation has a "strategic pig reserve". Red boiled pork ( hong shao rou ), the delights of Hunan Province, inspired Mao Zedong. Other popular Chinese pork dishes are sweet and sour pork, bakkwa , and charsiu . In the Philippines, due to the 300 years of Spanish colonialism and influence, the lechon, which is the whole roasted pig, is national food.
Pork products
Pork can be cooked from fresh meat or healed over time. Preserved meat products include ham and bacon. The carcass can be used in many ways for fresh cuts of meat, with the popularity of certain pieces and the proportion of certain carcasses that vary around the world.
Fresh meat
Most of the carcasses can be used to produce fresh meat and in the case of breastfeeding pigs, the whole body of young pigs ranges in age from two to six weeks baked. Danish grilled pork or flÃÆ'Â|skesteg , prepared with crunchy crunch is a national favorite as a traditional Christmas dinner.
Processed pork
Pork is very commonly used as an ingredient in sausages. Many traditional European sausages are made with pork, including chorizo, fuet, Cumberland sausage, and salami. Many American hot dog brands and most sausage breakfasts made from pork. Processing pork into sausage and other products in France is described as charcuterie.
Ham and bacon made from fresh pork with curing with salt (pickle) or smoking. Shoulders and feet are most often healed in this way for shoulders of picnics and hams, while scented and round meat comes from the side (rounded from the waist and striped from the stomach).
Ham and bacon are popular foods in the west, and their consumption increases with industrialization. Non-western cuisine also uses preserved meat products. For example, salted pork or red roasted pork is used in Chinese and Asian dishes.
Bacon is defined as a specific piece of meat taken from the side, stomach or back that has been healed or smoked. In continental Europe, it is used primarily in cubes (lardons) as cooking ingredients that are valued both as a source of fat and for taste. In Italy, besides being used in cooking, bacon ( pancetta) is also served raw and thinly sliced ​​as a part of antipasto . Bacon is also used for roasting grilled meats, especially game birds. Bacon is often smoked with wooden fuel for up to ten hours. Bacon meat fried, roasted, or baked.
One side of the reconstituted bacon is "flitch" or "slab bacon", while a piece of bacon is "rasher" (Australia, Ireland, New Zealand and England) or just "slices" or "strips" (North America). Pork slices are also known as "collops". Traditionally, the skin is left in pieces and is known as "bacon skin". Bone meat, however, is quite common. Both in Ireland and England, bacon comes in a variety of pieces and flavors, and is mostly known as "streaky bacon", or "streaky rashers". Pork made from meat on the back of pigs is referred to as a "rear bacon" and is part of a traditional breakfast that is commonly eaten in England and Ireland. In the United States, the rear bacon may also be referred to as "Canadian-style Bacon" or "Bacon Canada".
The USDA defines bacon as "the preserved stomach of pig carcasses", while cuts and other characteristics must be separately qualified (eg "smoked pork smoke"). "USDA Certified" bacon means that it has been treated for Trichinella .
Spam canned meat made from minced pork and ham.
Industrial raw materials
Due to the fact that pigs can eat unused food originally intended for humans, and because of the high availability of food in many industrialized countries, pork and other pig products have become commodities that are safe and cheaply priced. This makes pork products very popular as raw materials in many products manufactured by industry.
Cuts
Nutrition
Its myoglobin content is lower than beef, but is much higher than chicken. USDA treats pork as red meat. Pork is very high in thiamin (vitamin B 1 ). Pork with fat is trimmed more slender than most pet meat, but high cholesterol and saturated fat.
In 1987, the US National Piglet started an advertising campaign to put pigs as "other white meat" - because the public perception of chicken and turkey (white meat) is healthier than red meat. The campaign was very successful and resulted in 87% of consumers identifying pigs with slogans. Retired Board slogan on March 4, 2011.
Religious restrictions
Eating pork is prohibited by orthodox Jewish dietary laws and Islamic dietary laws, and is also avoided by Adventists, Rastafarians, and members of the Ethiopian Orthodox Tewahedo Church. There is also the theory that pork is taboo in Scotland until about 1800.
Judaism
Pork is a popular example of non-kosher food. This prohibition is based on Leviticus chapter 11 and Deuteronomy chapter 14:
These are the creatures you can eat from all the animals that are on land. Everything that has a separate nail, which is fully cloven, and that raises its breed - this you may eat. But this is what you will not eat from what brings its breed or has separate nails - the camel, because it carries the carcass but has no separate nails... and the pig, as it has a separate nail that is really cloven, but it does not spawn cud - it is not pure for you and from the meat you should not eat.
- - Leviticus 11: 2-4, 7-8
And the pig, because he has a separate nail and does not come up with his breed - from the meat you should not eat.
- - Deuteronomy 14: 8
As the Torah texts show, pigs are non-halal because Jews should not consume animals that have one trait but no other than toenails and vomit drugs. Hogs, who are not ruminants, do not chew cud like cows and sheep. Jewish practitioners sufficed a biblical account of the pig as 'unclean'. According to one rabbinic comment, anyone who has seen the pig's dirty habits will not ask why it is forbidden. Maimonides shares this view in classifying pigs as unclean creatures in both habits and diet.
The ban on eating pork in Ancient Israel, according to Douglas, is because pigs were raised by non-Israelis, eating carcasses and incompatible with the classification of ungulates. Harris disagreed and pointed out that the Egyptians and Sumerians also restricted pigs and goats also ate corpses, but were not declared unclean in Ancient Israel. Harris offers an explanation based on environmental and economic factors instead.
In Israel, pig breeding has been restricted by law to specific regions and institutions. Some pork-related laws are openly circumvented. Production of pigs has risen from the estimated annual slaughter of 50,000 pigs in 1960 to 180,000 in 2010. Consumption of pork per capita is 2.7 kg in 2009. Although pork marketing is banned in some religious areas, pork products are available elsewhere outside country. butchers and the non-kosher supermarket chain Mizra and Tiv Ta'am, serving Russian immigrants. Modern Hebrew Euphemism for pork is "white meat".
Islam
Pork is prohibited by Islamic dietary laws. Across the Islamic world many countries severely limit the import or consumption of pork products. Examples are Iran, Mauritania, Oman, Qatar, Saudi Arabia, Kuwait, Libya, Pakistan, and the Maldives. However, in other Muslim-majority countries with significant non-Muslim minorities, such as Indonesia, Malaysia, Brunei, Lebanon, Iraq, Tunisia, Turkey, Egypt, Morocco, Bahrain, Jordan, Albania, Azerbaijan, Syria and the United Arab Emirates (except the Emirate of Sharjah), pork is available in hotels, restaurants and supermarkets serving significant non-Muslim populations.
The basis of the Qur'an for the prohibition of Islamic pigs can be found in letters 2: 173, 5: 3, 5:60, 6:14 and 16: 115.
He has forbidden you only carcasses, blood, and pork, and what is slaughtered as a sacrifice to anyone other than Allah. But if one is forced by necessity, without intentional disobedience, or beyond the prescribed limits, then there is no sin for him. Indeed, Allah is Forgiving Most Merciful.
- - Chapter (Sura) 2 - Ayat (Ayat) 173 Al-Baqara (The Cow)
Forbidden for you to food is carrion, blood, pork, and which has been sacrificed for other than God, and the animals are killed with strangulation or with a hard blow or by the fall of a head or by a roaring horn, and those who have eaten wild animals , except what you were able to sow [before his death], and sacrificed on the stone altar, and [forbidden] that you seek the result through the arrows that tell. That is a mass disobedience. On this day the unbelievers have been desperate for [destroying] your religion; so do not be afraid, do not be afraid, but do not be afraid. Today I have perfected your religion and completed My favor on you and have approved for you Islam as a religion. But whoever is forced by severe hunger without a tendency to sin - then, indeed, God is Forgiving and Merciful.
- - Chapter (Sura) 5 - Ayat (Ayat) 3 Al-Maidah (The Table Spread)
Christianity
Some sects of Christianity distanced themselves from consumption of pork. This prohibition is based on Leviticus chapter 11, Deuteronomy chapter 14, and Isaiah chapters 65 and 66. Some denominations prohibiting the consumption of pork are:
- Ethiopic Orthodox
- Hebrew Roots
- Jewish Messianic
- Seventh-day Adventist
- United Church of God
By contrast, many members of the Macedonian Orthodox Church regard the consumption of pork as an important tradition, symbolizing the survival of their ancestral Christian identity during the period of Muslim Ottoman rule.
Diseases of pig
Pork is known to carry several diseases such as pork tapeworms and trichinosis and pigbel, so that uncooked or undercooked pork can be harmful to consume, although raw pork is commonly eaten in some parts of Europe.
Undercooked or unprocessed pork can be a pathogen, or it can be recontaminated after cooking if left for a long time. In one example, the Food Safety and Inspection Service (FSIS) detected Listeria monocytogenes in 460 pounds of Polidori brand of fully cooked cooked pork sausage, although nothing was made ill due to consumption of the product. The FSIS has previously stated that listeria and other microorganisms should be "... destroyed with proper handling and thorough cooking up to 160 Â ° F (71 Â ° C) internal temperatures," and the other microorganisms, such as E. coli , Salmonella , and Staphylococcus aureus can be found in pork, poultry, and other inadequately cooked meats. The FSIS, part of the USDA, currently recommends cooking pork up to 160 ° F (71 ° C) and all cuts up to 145 ° F (63 ° C) followed by a 3 minute break.
Pigs can be carriers of various worms, such as roundworms, pinworms, hookworms. One of the more common is Taenia solium , a type of tapeworm, which can transplant to human intestines after consuming undercooked meat.
Although not a common cause of the disease, Yersinia enterocolitica - which causes gastroenteritis - is present in many foods, but is most often caused by eating raw or undercooked pork and can grow in a cooled condition. Bacteria can be killed by heat. Almost all outbreaks in the US have been traced to pigs.
Pigs may be the reservoir responsible for acute locally acquired acute hearing cases (EV), which are reported in areas with relatively mild climate. It has been found to transmit between pigs and humans.
Trichinosis, also called trichinellosis, or trichiniasis, is a parasitic disease caused by eating raw or undercooked pork that is infected with the larvae of the trichinella spiralis, commonly called the trichina worm. Infection was once very common, but is now uncommon in developed countries. From 2002 to 2007, an annual average of 11 cases per year was reported in the United States; the majority comes from consuming wild games or unknown sources. The number of cases has declined because the law prohibits feeding raw meat to pigs, an increase in commercial pork freezing, and public awareness of the dangers of consuming raw pork products or raw or undercooked wild animal products.
Gallery of the dish
See also
- List of pork dishes
- Pig farm
References
External links
- National Piglet
- "Inspired" - National Boar Campaign
- National Pig Producers Council
- Radio broadcast on pork production by Kootenay Co-op Radio
- Slovakia Pork Slaughter and Traditional Sausage Making - an article in English with detailed pictures of Slovak families slaughtering pigs in 68 steps
Source of the article : Wikipedia
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