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.