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'''Pork''' is the [[culinary name]] for the [[meat]] of the [[pig]] (''Sus domesticus''). It is the second most commonly consumed type of meat worldwide, following poultry,[{{cite web|url=https://www.oecd.org/content/dam/oecd/en/publications/reports/2025/07/oecd-fao-agricultural-outlook-2025-2034_3eb15914/601276cd-en.pdf|title= OECD‑FAO Agricultural Outlook (2025‑2034, Chapter 5)}}]{{dubious|Contemporary estimates say both pork and poultry (mostly chicken) each account for a third of the total global meat consumption. It may be better to say that prok is "one of the most commonly consumed..." |date= September 2025}}[{{cite web |url=http://www.fao.org/ag/againfo/themes/en/meat/backgr_sources.html |title=Sources of Meat |publisher=[[Food and Agriculture Organization]] (FAO) |date=25 November 2014 |access-date=19 November 2016 |archive-date=2 March 2018 |archive-url=https://web.archive.org/web/20180302064207/http://www.fao.org/ag/againfo/themes/en/meat/backgr_sources.html |url-status=live }}] with evidence of pig [[animal husbandry|husbandry]] dating back to 8000–9000 {{sc|[[BCE|bce]]}}.[{{cite journal |last1=MacHugh |first1=David E. |last2=Larson |first2=Greger |last3=Orlando |first3=Ludovic |title=Taming the Past: Ancient DNA and the Study of Animal Domestication |doi=10.1146/annurev-animal-022516-022747 |journal=[[Annual Review of Animal Biosciences]] |volume=5 |date=2017 |s2cid=21991146 |pmid=27813680 |pages=329–351}}][{{Cite book |last1=Crabtree |first1=Pam J. |url=https://books.google.com/books?id=5eHoyZ0nTaoC&q=pig+husbandry+5000+bc&pg=PA15 |title=Early Animal Domestication and Its Cultural Context |last2=Campana |first2=Douglas V. |last3=Ryan |first3=Kathleen |date=1989 |publisher=UPenn Museum of Archaeology |isbn=978-0-924171-96-3 |language=en |access-date=19 October 2020 |archive-date=6 February 2021 |archive-url=https://web.archive.org/web/20210206143622/https://books.google.com/books?id=5eHoyZ0nTaoC&q=pig+husbandry+5000+bc&pg=PA15 |url-status=live }}] |
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'''Pork''' is the [[culinary name]] for the [[meat]] of the [[pig]] (''Sus domesticus''). It is the second most commonly consumed type of meat worldwide, following [[poultry]],[{{cite web|url=https://www.oecd.org/content/dam/oecd/en/publications/reports/2025/07/oecd-fao-agricultural-outlook-2025-2034_3eb15914/601276cd-en.pdf|title= OECD‑FAO Agricultural Outlook (2025‑2034, Chapter 5)}}]{{dubious|Contemporary estimates say both pork and poultry (mostly chicken) each account for a third of the total global meat consumption. It may be better to say that prok is "one of the most commonly consumed..." |date= September 2025}}[{{cite web |url=http://www.fao.org/ag/againfo/themes/en/meat/backgr_sources.html |title=Sources of Meat |publisher=[[Food and Agriculture Organization]] (FAO) |date=25 November 2014 |access-date=19 November 2016 |archive-date=2 March 2018 |archive-url=https://web.archive.org/web/20180302064207/http://www.fao.org/ag/againfo/themes/en/meat/backgr_sources.html |url-status=live }}] with evidence of pig [[animal husbandry|husbandry]] dating back to 8000–9000 {{sc|[[BCE|bce]]}}.[{{cite journal |last1=MacHugh |first1=David E. |last2=Larson |first2=Greger |last3=Orlando |first3=Ludovic |title=Taming the Past: Ancient DNA and the Study of Animal Domestication |doi=10.1146/annurev-animal-022516-022747 |journal=[[Annual Review of Animal Biosciences]] |volume=5 |date=2017 |s2cid=21991146 |pmid=27813680 |pages=329–351}}][{{Cite book |last1=Crabtree |first1=Pam J. |url=https://books.google.com/books?id=5eHoyZ0nTaoC&q=pig+husbandry+5000+bc&pg=PA15 |title=Early Animal Domestication and Its Cultural Context |last2=Campana |first2=Douglas V. |last3=Ryan |first3=Kathleen |date=1989 |publisher=UPenn Museum of Archaeology |isbn=978-0-924171-96-3 |language=en |access-date=19 October 2020 |archive-date=6 February 2021 |archive-url=https://web.archive.org/web/20210206143622/https://books.google.com/books?id=5eHoyZ0nTaoC&q=pig+husbandry+5000+bc&pg=PA15 |url-status=live }}] |
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Pork is eaten both freshly cooked and preserved; [[Curing (food preservation)|curing]] extends the [[shelf life]] of pork products. [[Ham]], [[Gammon (meat)|gammon]], [[bacon]], and [[sausage|pork sausage]] are examples of preserved pork. [[Charcuterie]] is the branch of [[cooking]] devoted to prepared [[meat]] products, many from pork. |
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Pork is eaten both freshly cooked and preserved; [[Curing (food preservation)|curing]] extends the [[shelf life]] of pork products. [[Ham]], [[Gammon (meat)|gammon]], [[bacon]], and [[sausage|pork sausage]] are examples of preserved pork. [[Charcuterie]] is the branch of [[cooking]] devoted to prepared [[meat]] products, many from pork. |
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