0_Wizard
Pork is the culinary name for meat from a pig, do you like pork?
Pork is the culinary name for meat from a domestic pig ("Sus scrofa domesticus").
chosen_Pork_0
Pork
chosen_topic_0_Pork
Pork
Pork is the culinary name for meat from a domestic pig ("Sus scrofa domesticus"). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in Eastern and Southeastern Asia, and is also very common in the Western world, especially in Central Europe. It is highly prized in Asian cuisines for its fat content and pleasant texture.
Offal
Offal , also called variety meats, pluck or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs excluding muscle and bone. As an English mass noun, the term "offal" has no plural form. Some cultures strongly consider offal as food to be taboo, while others use it as everyday food, or in delicacies. Certain offal dishes—including "foie gras", "pâté" and sweetbread—are considered gourmet food in international cuisine. Others remain part of traditional regional cuisine and may be consumed especially in connection with holidays.
Horse meat
Horse meat is the culinary name for meat cut from a horse. It is a major meat in only a few countries, notably in Central Asia, but it forms a significant part of the culinary traditions of many others, from Europe to South America to Asia. The top eight countries consume about 4.7 million horses a year. For the majority of humanity's early existence, wild horses were hunted as a source of protein. It is slightly sweet, tender and low in fat. Because of the role horses have played as companions and as workers, and ensuing concerns about the ethics of the horse slaughter process, it is a taboo food in some cultures, for example the Romani, whose culture contains a rich history of equine husbandry.
Pork rind
Pork rind is the culinary term for the skin of a pig. It can also be fried or roasted in pork fat (lard) as a snack. The frying renders much of the fat that is attached to the uncooked rind, causing the size of the cooked product to be reduced considerably. This product may be known by alternative names, such as "chicharrón" in Spanish, "kaiings" in South Africa, and pork scratchings or pork cracklings in the UK, although "crackling" may instead refer to the rind on a roasted pork joint. Often a by-product of the rendering of lard, it is also a way of making even the tough skin of a pig edible.
Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
Filipino cuisine
Filipino cuisine (Filipino: "Lutuing Filipino" or "Pagkaing Filipino") is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, however, majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Bikol, Chabakano, Hiligaynon, Ilokano, Kapampangan, Meranaw, Pangasinan, Sebwano (or Bisaya), Tagalog, and Waray ethno-linguistic tribes. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
Sausage
A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing and the casing may then be removed. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing.
1_Apprentice
I do like pork. Especially bacon and sausage! How about you?
0_Wizard
I love it! pig husbandry actually dates back to 5000 bc.
It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC.
self_Pork_1
Pork
self_0_Pork
Guinea pig
The domestic guinea pig or simply guinea pig ("Cavia porcellus"), also known as cavy, is a species of rodent belonging to the family Caviidae and the genus "Cavia". Despite their common name, these animals are not in the pig family Suidae, nor do they come from Guinea in Africa. They originated in the Andes of South America; studies based on biochemistry and hybridization suggest they are domestic descendants of a closely related species of cavy such as "C. tschudii", and therefore do not exist naturally in the wild. The domestic guinea pig plays an important role in the folk culture of many indigenous South American groups, especially as a food source, but also in folk medicine and in community religious ceremonies.
Pork
Pork is the culinary name for meat from a domestic pig ("Sus scrofa domesticus"). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in Eastern and Southeastern Asia, and is also very common in the Western world, especially in Central Europe. It is highly prized in Asian cuisines for its fat content and pleasant texture.
Neolithic
The Neolithic () was a period in the development of human technology, beginning about 10,200 BC, according to the ASPRO chronology, in some parts of the Middle East, and later in other parts of the world and ending between 4500 and 2000 BC. Traditionally considered the last part of the Stone Age or The New Stone Age, the Neolithic followed the terminal Holocene "Epipaleolithic" period and commenced with the beginning of farming, which produced the "Neolithic Revolution". It ended when metal tools became widespread (in the Copper Age or Bronze Age; or, in some geographical regions, in the Iron Age).
List of pork dishes
This is a list of pork dishes. Pork is the culinary name for meat from the domestic pig ("Sus domesticus"). It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. The consumption of pork is prohibited in Judaism, Islam, and some Christian denominations such as Seventh-day Adventism. Fresh pork may contain trichinosis, a parasitic disease caused by eating raw or undercooked pork or wild game infected with the larvae of a species of roundworm "Trichinella spiralis", commonly called the trichina worm.
History of Africa
The history of Africa begins with the emergence of "Homo sapiens" in East Africa, and continues into the present as a patchwork of diverse and politically developing nation states. The recorded history of early civilization arose in the Kingdom of Kush, and later in Ancient Egypt, the Sahel, the Maghreb and the Horn of Africa. During the Middle Ages, Islam spread west from Arabia to Egypt, crossing the Maghreb and the Sahel. Some notable pre-colonial states and societies in Africa include the Ajuran Empire, D'mt, Adal Sultanate, Warsangali Sultanate, Kingdom of Nri, Nok culture, Mali Empire, Songhai Empire, Benin Empire, Ashanti Empire, Ghana Empire, Mossi Kingdoms, Mutapa Empire, Kingdom of Mapungubwe, Kingdom of Sine, Kingdom of Sennar, Kingdom of Saloum, Kingdom of Baol, Kingdom of Cayor, Kingdom of Zimbabwe, Kingdom of Kongo, Empire of Kaabu, Ancient Carthage, Numidia, Mauretania, and the Aksumite Empire.
Old Assyrian Empire
The Old Assyrian Empire is one of four periods in which the history of Assyria is divided, the other three being: the Early Assyrian Period, the Middle Assyrian Period and the New Assyrian Period. Assyria was a major Mesopotamian Semitic languages-speaking kingdom and empire of the ancient Near East. Centered on the Tigris-Euphrates River System in Upper Mesopotamia, the Assyrian people came to rule powerful empires at several times. Making up a substantial part of the "Cradle of Civilization", which included Sumer, the Akkadian Empire, and Babylonia, Assyria was at the height of technological, scientific and cultural achievements at its peak.
Ancient history
Ancient history is the aggregate of past events from the beginning of recorded human history and extending as far as the Early Middle Ages or the Postclassical Era. The span of recorded history is roughly 5,000 years, beginning with Sumerian Cuneiform script, the oldest discovered form of coherent writing from the protoliterate period around the 30th century BC. The term classical antiquity is often used to refer to history in the Old World from the beginning of recorded Greek history in 776 BC (First Olympiad). This roughly coincides with the traditional date of the founding of Rome in 753 BC, the beginning of the history of ancient Rome, and the beginning of the Archaic period in Ancient Greece.
1_Apprentice
Really? That's so cool. Is that about them raising pigs for eating them?
0_Wizard
Yeah, it is about keeping domestic pigs. Pork is usually freshly cooked but can also be preserved.
Pork is eaten both freshly cooked and preserved.
self_Pork_2
Pork
self_1_Pork
Domestic pig
The domestic pig ("Sus scrofa domesticus" or only "Sus domesticus"), often called swine, hog, or simply pig when there is no need to distinguish it from other pigs, is a large, even-toed ungulate. It is variously considered a subspecies of the wild boar or a distinct species. The domestic pig's head-plus-body-length ranges from , and the adult can weigh between . Compared to other artiodactyls, its head is relatively long, pointed, and free of warts. Even-toed ungulates are generally herbivorous, but the domestic pig is an omnivore, like its wild relative. When used as livestock, domestic pigs are farmed primarily for the consumption of their meat, called pork.
Pork
Pork is the culinary name for meat from a domestic pig ("Sus scrofa domesticus"). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in Eastern and Southeastern Asia, and is also very common in the Western world, especially in Central Europe. It is highly prized in Asian cuisines for its fat content and pleasant texture.
Pig
A pig is any of the animals in the genus Sus, within the even-toed ungulate family Suidae. Pigs include the domestic pig and its ancestor, the common Eurasian wild boar ("Sus scrofa"), along with other species; related creatures outside the genus include the peccary, the babirusa, and the warthog. Pigs, like all suids, are native to the Eurasian and African continents. Juvenile pigs are known as piglets. Pigs are highly social and intelligent animals. With around 1 billion individuals alive at any time, the domestic pig is among the most populous large mammals in the world. Pigs are omnivores and can consume a wide range of food.
Wild boar
The wild boar ("Sus scrofa"), also known as the wild swine or Eurasian wild pig, is a suid native to much of Eurasia, North Africa, and the Greater Sunda Islands. Human intervention has spread its distribution further, making the species one of the widest-ranging mammals in the world, as well as the most widely spread suiform. Its wide range, high numbers, and adaptability mean that it is classed as least concern by the IUCN and it has become an invasive species in part of its introduced range. The animal probably originated in Southeast Asia during the Early Pleistocene, and outcompeted other suid species as it spread throughout the Old World.
Intensive animal farming
Intensive animal farming or industrial livestock production, also colloquially known as factory farming, is a production approach towards farm animals in order to maximize production output, while minimizing production costs. Intensive farming refers to animal husbandry, the keeping of livestock such as cattle, poultry, and fish at higher stocking densities than is usually the case with other forms of animal agriculture—a practice typical in industrial farming by agribusinesses. The main products of this industry are meat, milk and eggs for human consumption. There are issues regarding whether factory farming is sustainable or ethical.
Sausage
A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing and the casing may then be removed. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing.
Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
1_Apprentice
Do you know how it can be preserved or how long?
0_Wizard
I don't know how long it lasts but I do know that Ham, smoked pork, gammon, and bacon are all examples of preserved pork.
Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork.
self_Pork_4
Pork
self_1_Pork
Pork
Pork is the culinary name for meat from a domestic pig ("Sus scrofa domesticus"). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in Eastern and Southeastern Asia, and is also very common in the Western world, especially in Central Europe. It is highly prized in Asian cuisines for its fat content and pleasant texture.
Bacon
Bacon is a type of salt-cured pork. Bacon is prepared from several different cuts of meat, typically from the pork belly or from back cuts, which has less fat than the belly. It is eaten on its own, as a side dish (particularly in breakfasts), or used as a minor ingredient to flavour dishes (e.g., the club sandwich). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant. The word is derived from the Old High German "bacho", meaning "buttock", "ham" or "side of bacon", and is cognate with the Old French "bacon". Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as "bacon".
Cypriot cuisine
Cypriot cuisine is the cuisine of Cyprus and is closely related to Greek and Turkish cuisine; it has also been influenced by Byzantine, French, Italian, Catalan, Ottoman and Middle Eastern cuisines. Frequently used ingredients are fresh vegetables such as zucchini, green peppers, okra, green beans, artichokes, carrots, tomatoes, cucumbers, lettuce and grape leaves, and pulses such as beans (for fasolia), broad beans, peas, black-eyed beans, chick-peas and lentils. Pears, apples, grapes, oranges, Mandarin oranges, nectarines, mespila, blackberries, cherries, strawberries, figs, watermelon, melon, avocado, citrus, lemon, pistachio, almond, chestnut, walnut, hazelnut are some of the commonest of the fruits and nuts.
Sausage
A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing and the casing may then be removed. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Ham
Ham is pork that has been preserved through salting, smoking, or wet curing. It was traditionally made only from the hind leg of swine, and referred to that specific cut of pork. Ham is made around the world, including a number of highly coveted regional specialties, such as Westphalian ham and some varieties of Spanish "jamón". Technically a processed meat, "ham" may refer to a product which has been through mechanical re-forming. The precise nature of meat termed "ham" is controlled in a number of areas, often by statute, including the United States and European Union. In addition, numerous ham products have specific geographical naming protection, such as Prosciutto di Parma and Prosciutto Toscano PDO in Europe, and Smithfield ham in the US.
Danish cuisine
Danish cuisine (), originating from the peasant population's own local produce, was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods after the Industrial Revolution. The open sandwiches, known as "smørrebrød", which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and decorated with a variety of fine ingredients. Hot meals are traditionally prepared from ground meats, such as "frikadeller" (meat balls) and "medisterpølse", or from more substantial meat and fish dishes such as "flæskesteg" (roast pork with crackling) or "kogt torsk" (poached cod) with mustard sauce and trimmings.
1_Apprentice
I love all of those especially smoked pork! Yummy!