Pork

Pork is the culinary name for meat from the domestic pig, which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC.
Pork is eaten in several forms, mostly cooked because of the many diseases and parasites, some of which can kill a person, that can be found in Pork. The USDA recommends cooking ground pork to an internal temperature of 160°F, followed by a 3 minute rest, and cooking pork steaks to a minimum internal temperature of 145°F, also followed by a 3 minute rest, to kill off any parasites or bacteria that may be present. Pork can also be processed into different forms, which may also extend the shelf life of the product, with the resultant products being cured (some hams, including the Italian prosciutto) or smoked or a combination of these methods (other hams, gammon, bacon or pancetta). It is also a common ingredient in sausages. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. However, by some definitions, "pork" denotes only fresh pig meat.
==Gallery==
220px-Smoked country style pork ribs.jpg
300px-Prague steak.jpg
Pork Roll - Sun Yat-sen Street - Kolkata 2013-03-03 5307.jpg
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