page_title: Pork
section_title: Processed pork
hierarchical_section_title: Pork / Pork products / Processed pork
caption_attribution_description: English: Hams, pig trotters, sausages, and mortadella hanging in rows in a Bologna pork butcher's shop
context_page_description: Pork is the culinary name for the meat of a domestic pig. 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 not only the most popular meat in the Western world and in Central Europe, it is also very popular in the Eastern and non-Muslim parts of India, Southeastern Asia and in Malaysia. It is highly prized in Asian cuisines, especially in China, for its fat content and texture.
  Some religions and cultures, notably Judaism and Islam, prohibit pork consumption.
context_section_description: Pork is particularly common as an ingredient in sausages. Many traditional European sausages are made with pork, including chorizo, fuet, Cumberland sausage and salami. Many brands of American hot dogs and most breakfast sausages are made from pork.  Processing of pork into sausages and other products in France is described as charcuterie.
  Ham and bacon are made from fresh pork by curing with salt (pickling) or smoking. Shoulders and legs are most commonly cured in this manner for Picnic shoulder and ham, whereas streaky and round bacon come from the side (round from the loin and streaky from the belly).
  Ham and bacon are popular foods in the west, and their consumption has increased with industrialisation. Non-western cuisines also use preserved meat products. For example, salted preserved pork or red roasted pork is used in Chinese and Asian cuisine.
  Bacon is defined as any of certain cuts of meat taken from the sides, belly or back that have been cured or smoked. In continental Europe, it is used primarily in cubes (lardons) as a cooking ingredient valued both as a source of fat and for its flavour. In Italy, besides being used in cooking, bacon (pancetta) is also served uncooked and thinly sliced as part of an antipasto. Bacon is also used for barding roasts, especially game birds. Bacon is often smoked with various wood fuels for up to ten hours. Bacon is eaten fried, baked, or grilled.
  A side of unsliced bacon is a "flitch" or "slab bacon", while an individual slice of bacon is a "rasher" (Australia, Ireland, New Zealand and the United Kingdom) or simply a "slice" or "strip" (North America). Slices of bacon are also known as "collops". Traditionally, the skin is left on the cut and is known as "bacon rind". Rindless bacon, however, is quite common. In both Ireland and the United Kingdom, bacon comes in a wide variety of cuts and flavours, and is predominantly known as "streaky bacon", or "streaky rashers". Bacon made from the meat on the back of the pig is referred to as "back bacon" and is part of traditional full breakfast commonly eaten in Britain and Ireland. In the United States, back bacon may also be referred to as "Canadian-style Bacon" or "Canadian Bacon".
  The canned meat Spam is made of chopped pork shoulder meat and ham.
caption: Display of hams, pig's trotters, salamis, and mortadella in a pork butcher's shop, Bologna, Italy
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