# porkery
## English
### Etymology

From pork +‎ -ery.

### Noun

porkery (plural porkeries)
* A place that sells pork.
** 1869 October 1, W. M. Cornell, “Editorial Department”, in Good Health. A Journal of Physical and Mental Culture., volume 1, number 5, Boston, Mass.: Alexander Moore, →OCLC, page 237, column 1:Recently another disease, a most fatal one, has been found to arise from eating swine’s flesh, a disease that takes into the human body live animaculæ, called Trichinœ. There were so many cases of this horrid disease for the last year or two, that a very decided decrease in the sale of pork, at Cincinnati, the great porkery of our land, was felt.
** 1881 January 29, Birdo [pseudonym], “My Favorite ‘Weakness’”, in N[icholas] Rowe, editor, Chicago Field: The American Sportsman’s Journal, volume XIV, number 25, Chicago, Ill.: Chicago Field Publishing Co., →OCLC, page 396, column 3:I’m not after meat; when I want that I’ll go to a porkery. Sport’s what I’m after; when I shoot at anything that wears feathers it must be on the wing.
** 1995 July 5, Dennis Wagner, “Roundup mixes some tall tales and tasty meals”, in Johnson City Press, volume 75, number 331, Johnson City, Tenn., →OCLC, page 20, column 1:Drawn by prize money (a mere $7,500 total) and the chance to sell 3,000 pounds of ribs at premium prices, chefs motored here from such renowned porkeries as Slappy Sam’s Bodacious BBQ of Medina, Ohio; Razorback Cookers of Blytheville, Ark.; and the Sweet Meat Cooking Team of Euless, Texas.
** 2003, Josh Ozersky, New York Law Journal‎, New York, N.Y.: ALM, →ISSN, →OCLC, archived from the original on 2025-01-19:Other popular porkeries around the city don’t even make [Danny] Meyer’s effort. At The Hog Pit (22 Ninth Ave. at 13th St.), Brother Jimmy’s Bait Shack (1644 Third Ave.) or SoHo’s Tennessee Mountain (143 Spring St.), the meat is plentiful, spicy, and liberally sauced, but is beside the point at these rowdy restaurants, where cold beer and hot waitresses are the major attractions.
** 2009, Jesse Katz, chapter 11, in The Opposite Field: A Memoir, New York, N.Y.: Crown Publishers, →ISBN, pages 213–214:I contacted Farmer John, the great porkery on the L.A. riverbanks, and asked for a deal on Dodger Dogs, their signature ten-inch frank; they agreed to sell them to us at wholesale—twenty-four cents each—and every other week we were at their loading dock, heaving frozen boxes, a thousand dogs at a time, into the back of Carmen’s van.
* Synonym of piggery.
** 1862 January, a report made to the Confederate Congress in Richmond; quoted in Edward A[lfred] Pollard, The Lost Cause; a New Southern History of the War of the Confederates. […], New York, N.Y.: E. B. Treat & Co., […], 1866, →OCLC, page 481:In the packing season of 1860–’61 upward of three million head of hogs were packed at the various porkeries of the United States, besides those packed by farmers at home, of which less than twenty thousand were packed at regular establishments south of the lines of our armies. […] Tennessee then became the main reliance for the future use of the army, which, together with the accessible portions of Kentucky, had been so ravaged by hog cholera and injured by short corn crops for three years preceding the year just closed, that the number slaughtered at the porkeries within her limits had deviated from two hundred thousand head to less than twenty thousand.
** 1986 December 5, Laszlo Szabo, quoting Ferenc Karpati, “Defense Minister Reviews Recent Developments in Military”, in East Europe Report (JPRS-EER-86-185), Springfield, Va.: Joint Publications Research Service, Foreign Broadcast Information Service, →OCLC, page 32:Each of our units maintains a small farm, primarily a porkery and a poultry farm.
** 1995 May, Graham Stratford, Gaye Stratford, “Stillbrook”, in Historical Review, number 13 (1994–1996), Cobourg, Ont.: Cobourg and District Historical Society, published 1996, →ISSN, →OCLC, page 29:The main house was built in the 1840's, possibly by a Scot named MacDonald who operated a distillery nearby, or by an Englishman, J. Montgomery Campbell, who restored the distillery which had been burnt down in 1844. […] In addition to producing large quantities of whiskey, Mr. Campbell operated a “porkery”, where he fattened 300 pigs for market on the coarse beer and wash which were bi-products of the distilling process.

### References

* ↑ “porkery, n.”, in OED Online ⁠, Oxford: Oxford University Press, launched 2000.