Pork is the culinary name for the meat of domestic pigs. It’s the most widely consumed meat worldwide, accounting for about 38% of meat production, especially in Eastern Asia. But, its consumption is forbidden in certain religions, such as Islam and Judaism. The domestic pig’s head-plus-body-length ranges from 35 to 71 inches, and adult pigs typically weigh between 50 kg and 350 kg, with well-fed individuals often exceeding this weight range. The size and weight of hogs largely depend on their breed. Compared to other artiodactyls, a pig’s head is relatively long, pointed, and free of warts.
The average American eats the equivalent of 28 pigs in their lifetime.
A pig’s snout is an essential tool for finding food in the ground and sensing the world around them.
April 15th is Glazed Ham Day.
December 18th is National Roast Suckling Pig Day.
Ham is the most eaten sandwich in US households.
There are twice as many pigs as people in Denmark.
Pigs have an excellent sense of smell.
Hog – it’s a domesticated swine weighing 54 kg or more, raised for market.
Marbling – it’s the pattern created by intramuscular fat in meat, especially red meat.
Pork – it’s the culinary name for swine meat.
Swine – an animal commonly referred to as a pig or boar.
Sow – a sexually mature female hog, after having her first litter.
Red Meat – meat, which is red when raw and not white when cooked.
Processed Meat – it’s the meat that has been altered from its original state for flavor, preservation, and convenience.