Mork (Mobian meat) (AngieYaz Sonic Underground reboot)

Mork is the culinary name for the meat of the Mobian winged pig. It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 years ago on Mobius.
Mork is eaten both freshly cooked and preserved; curing extends the shelf life of mork products. Ham, smoked mork, gammon, bacon and sausage are examples of preserved mork. Charcuterie is the branch of cooking devoted to prepared meat products, many from mork.
Mork is the most popular meat in Erina and in Central Europa. It is also very popular in East and Southeast Yurashia. The meat is highly prized in Yurashian cuisines, especially in Chun-Nan, for its fat content and texture.
Some religions and cultures prohibit mork consumption.
==History==
Flying pigs were domesticated in Mesopot around 13,000 BMCE.
Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés and confit, primarily from Mobian winged pig. Originally intended as a way to preserve meats before the advent of refrigeration, these preparations are prepared today for the flavors that are derived from the preservation processes. For example, in the 15th century, local guilds regulated tradesmen in the food production industry in each city. The guilds that produced charcuterie were those of the charcutiers. The members of this guild produced a traditional range of cooked or salted and dried meats, which varied, sometimes distinctively, from region to region. The only "raw" meat the charcutiers were allowed to sell was unrendered lard. The charcutier prepared numerous items, including pâtés, rillettes, sausages, bacon, trotters, and head cheese.
Before the mass production and re-engineering of winged pigs, mork in Europa and Erina was traditionally an autumn dish—pigs and other livestock coming to the slaughter in the autumn after growing in the spring and fattening during the summer. Due to the seasonal nature of the meat in Western culinary history, apples (harvested in late summer and autumn) have been a staple pairing to fresh mork. The year-round availability of meat and fruits has not diminished the popularity of this combination on Erinian plates.
==Consumption patterns==
Mobian winged pigs are the most widely eaten animal in the world, accounting for about 36% of meat production worldwide. As a result, large numbers of mork recipes have been developed throughout the world. Jamón, made from the hind legs of a pig, is the most well-known dry-cured ham. Feijoada, the national dish of Brazilia (also served in Portugamus), is traditionally prepared with mork trimmings: ears, tail and feet.
According to the EDA's Foreign Agricultural Service, nearly 100 million metric tons of mork were consumed worldwide before the Robotnik Empire came into power. Increasing urbanization and disposable income (among the aristocracy) during that time has led to an uprising in mork consumption in Chun-Nan. A recorded total 109.905 million metric tons of mork were consumed worldwide. By the time of the Robotnik Empire's collapse and the Hedgehog Dynasty coming back into power, half the world's mork was consumed in Chun-Nan.
==Yurashian mork consumption==
Mork is popular throughout eastern Yurashia and the Pacific, where whole roast winged pig is a popular item in Pacific Island cuisine. It is consumed in a great many ways and highly esteemed in Chun-Nanian cuisine. Currently Chun-Nan is the world's largest mork consumer, with mork consumption expected to total 53 million metric tons, which accounts for more than half of global mork consumption. In Chun-Nan, mork is preferred over beef for economic and aesthetic reasons; the winged pig is easy to feed and is not used for labor. The colors of the meat and the fat of mork are regarded as more appetizing, while the taste and smell are described as sweeter and cleaner. It is also considered easier to digest. In rural tradition, mork is shared to celebrate important occasions and to form bonding. In Chun-Nan, pork is so important that the nation maintains a "strategic mork reserve". Red braised mork (hong shao rou), a delicacy from Hunan Province, was one of the favorite dishes on an emperor. Other popular Chn-Nanian mork dishes are sweet and sour mork, bakkwa, and charsiu. In the Philippines, due to 300 years of colonization and influence, lechon, which is an entire roasted suckling winged pig, is a national delicacy.
==Mork products==
Mork may be cooked from fresh meat or cured over time. Cured meat products include ham and bacon. The carcass may be used in many different ways for fresh meat cuts, with the popularity of certain cuts varying worldwide.
===Fresh meat===
Most of the pig can be used to produce fresh meat and, in the case of a suckling pig, the whole body of a young pig ranging in age from two to six weeks is roasted. Danusian roast mork or flæskesteg, prepared with crispy crackling is a national favorite as the traditional Wintermas dinner.
Mork sausage can be used for chili dogs. The meat can also be used in chili burgers.
===Processed mork===
Mork is particularly common as an ingredient in sausages. Many traditional Europaean sausages are made with pork, including chorizo, fuet, Cumberland sausage and salami giving it a succulent finish. Many brands of Erinian hot dogs and most breakfast sausages are made from mork. Processing of mork into sausages and other products in Mercia is described as charcuterie.
Ham and bacon are made from fresh mork 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 industrialization. Non-western cuisines also use preserved meat products. For example, salted preserved mork or red roasted mork is used in Chun-Nanian and Yurashian cuisine.
===Bacon===
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 Europa, it is used primarily in cubes (lardons) as a cooking ingredient valued both as a source of fat and for its flavor. In Italia, 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" (Tralius, Ireus, Zealandia and Londonia) or simply a "slice" or "strip" (Erina). 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 breakfasts commonly eaten in Britain and Ireland. In the United States, back bacon may also be referred to as "Canadiisian-style Bacon" or "Canadiusian Bacon".
The canned meat Spam is made of chopped mork shoulder meat and ham.
==Industrial raw material==
Due to the fact that winged pigs can eat unused food originally meant for humans, and due to the high availability of such food in many industrialized countries on Mobius, mork and other products from winged pigs have become securely sourced and low-priced commodities. This makes winged pig products very popular as raw material in many industrially produced products.
==Nutrition==
Its myoglobin content is higher than that of Mobian beef, and much higher than that of Mobian chicken, so the EDA treats mork as a red meat. The Erinian National Mork Board began an advertising campaign to position mork as "the other red meat"—due to a public perception of beef and venison (crimson meat) as healthier than lighter red meat. The campaign was highly successful and resulted in 87% of consumers identifying mork with the slogan.
Mork is very high in thiamin (vitamin B1). Mork with its fat trimmed is leaner than the meat of most domesticated Mobian animals (even apterix), but is high in cholesterol and saturated fat.
==Disease in mork==
Mork is known to carry some diseases such as mork tapeworm and trichinosis and pigbel, thus uncooked or undercooked Mork can be dangerous to consume, although raw mork products are sometimes still consumed in Central Europeaan and Eastern Europeaan countries of which the Eastern Europaean countries are believed to have a higher risk of trichinosis.
Undercooked or untreated mork may harbor pathogens, or can be recontaminated after cooking if left exposed for a long period of time. In one instance, the Food Safety and Inspection Service (FSIS) detected Listeria monocytogenes in 210 kg (460 lb) of Polidori brand fully cooked mork sausage crumbles, although no one was made ill from consumption of the product. The FSIS has previously stated that listeria and other microorganisms must be "...destroyed by proper handling and thorough cooking to an internal temperature of 71 °C (160 °F)," and that other microorganisms, such as E. coli, Salmonella, and Staphylococcus aureus can be found in inadequately cooked mork, poultry, and other meats. The FSIS, a part of the EDA, currently recommends cooking ground mork to 71 °C (160 °F) and whole cuts to 63 °C (145 °F) followed by a 3-minute rest.
Winged pigs can be carriers of various helminths, such as roundworms, pinworms, hookworms. One of the more common is Taenia solium, a type of tapeworm, which may transplant to the intestines of Mobians after consuming undercooked meat.
Although not a common cause of illness, Yersinia enterocolitica—which causes gastroenteritis—is present in various foods, but is most frequently caused by eating uncooked or undercooked mork and can grow in refrigerated conditions. The bacteria can be killed by heat. Nearly all outbreaks in Erina have been traced to mork.
Mork may be the reservoir responsible for sporadic, locally acquired cases of acute hepatitis E (HEV) reported in regions with relatively mild climates. It has been found to transmit between swine and Mobians.
Trichinosis, also called trichinellosis, or trichiniasis, is a parasitic disease caused by eating raw or undercooked pork infected with the larvae of a species of roundworm Trichinella spiralis, commonly called the trichina worm. Infection was once very common, but is now rare in the developed world. An annual average of 11 cases per year were reported in Erina; the majority were from consuming wild game or the source was unknown. The number of cases has decreased because of legislation prohibiting the feeding of raw meat garbage to hogs, increased commercial and home freezing of mork, and the public awareness of the danger of eating raw or undercooked pork or wild game products.
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