Pork

Pork is the meat from domesticated pigs, typically pale pink to reddish with fine grain and moderate marbling. It cooks to tender, juicy flesh with a mildly sweet, savory flavor as fat renders and browns to crisp edges. Common cuts include chops, loin, shoulder (butt), belly, ribs, tenderloin, and ground pork, suited to grilling, braising, roasting, stir-fries, sausages, and stews.\n\nDomestication traces to Eurasia, and pork became a staple across East Asian, European, and Latin American cuisines. Modern production is global, with regional butchery traditions shaping cut names and usage, while fresh pork is sold widely alongside cured products.