free download PNG images :Pork

Pork is the cooking name of Sus scrofa domesticus. It is the most commonly eaten meat in the world, and there is evidence that the pig industry dates back to 5000 BC.

Pork can be cooked fresh or pickled. Curing can prolong the shelf life of pork products. Ham, bacon, bacon and sausage are pork jerky. Deli is a branch of cooking that specializes in cooking meat products, many of which are made of pork.

Pigs are the most popular meat in eastern and non muslim Southeast Asia (Indochina, Philippines, Singapore, East Timor). They are also common in the western world, especially in Central Europe. Its fat content and pleasant texture are very popular in Asian cuisine. For religious reasons, the diet laws of Jews, Muslims and Rastafarians prohibit the consumption of pork, for several possible reasons.

Deli is a branch of cooking that deals with prepared meat products such as bacon, ham, sausages, casseroles, galantines, jams and jams, mainly from pigs. Originally intended as a way to preserve meat before refrigeration, these preparations are now ready for the flavor produced during preservation. In France in the 15th century, local guilds regulated merchants in the food production industry in every city. The guilds that produce delis are those of the delis. Members of the guild produce traditional cooked, salted and dried meat, which sometimes varies by region. The only "raw" meat allowed to be sold by reapers is unpainted lard. The receptionist prepared a lot of things, including meat sauce, cookies, sausages, bacon, pig's hooves and cheese.

Before the mass production and redesign of pigs in the 20th century, pork in Europe and North America was traditionally the autumn dish - pigs and other livestock were slaughtered in autumn after growing in spring and fattening in summer. Due to the seasonal characteristics of meat in Western cooking history, apples (harvested in late summer and Autumn) have become the main match for fresh pork. The year-round availability of meat and fruit did not reduce the popularity of this combination on Western plates.

Pork is popular throughout East Asia and the Pacific, and whole roasted pigs are popular in Pacific island cuisine. There are many ways of consumption, which are highly praised in Chinese cuisine. At present, China is the largest pork consumer in the world. It is estimated that the total pork consumption will reach 53 million tons by 2012, accounting for more than half of the global pork consumption. In China, pork is more popular than beef for economic and aesthetic reasons. Pigs are easy to feed, not artificial. Domestic pigs also feed on human waste, which reduces feeding costs and helps recycling. The color of the meat and the fat of the meat are considered to be more appetizing, while the taste and smell are considered to be sweeter and cleaner. It is also thought to be easier to digest. In the rural tradition, people share pork to celebrate the combination of important farms. In China, pork is so important that the country has "strategic pork reserve". The delicious braised pork in Hunan Province inspired Mao Zedong. Other popular Chinese pork dishes include sweet and sour pork, Bakkwa and barbecue. In the Philippines, Lechon, a roasted suckling pig, has been a national delicacy due to the colonial rule and influence of Spain for 300 years.

Pork is a very common ingredient in sausages. Many traditional sausages in Europe are made of pork, including sausages, French sausages, Cumberland sausages and salami sausages. Many American hot dog brands and most breakfast sausages are made of pork. In France, the process of processing pork into sausages and other products is known as Deli.

Ham and bacon are made from fresh pork by salting (salting) or smoking. Picnic shoulders and ham are usually cured in this way, while streaky meat and round bacon come from the side (the waist is round, while streaky meat comes from the abdomen).

Its myoglobin content is lower than beef, but much higher than chicken. USDA regards pork as red meat. Thiamine content in pork is very high (vitamin B1). Trimmed fat pork is thinner than most domesticated animals, but has a high cholesterol and saturated fat content.

In 1987, the National Pork Council began advertising pork as "another white meat" because the public believed that chicken and Turkey (white meat) were healthier than red meat. The campaign was a huge success, with 87% of consumers using pork as a slogan. The board of directors cancelled the slogan on March 4, 2011.