Cured pork tenderloin is found in various cuisines in Mediterranean Europe and South America. It is typically salted or brined then dry-cured or smoked .
77-549: Chorizo ( / tʃ ə ˈ r iː z oʊ , - s oʊ / chə- REE -zoh, -soh , Spanish: [tʃoˈɾiθo, tʃoˈɾiso] ; Portuguese: chouriço [ʃoˈɾisu] ; see below ) is a type of pork sausage originating from the Iberian Peninsula . It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite different from each other, occasionally leading to confusion or disagreements over
154-424: A Rhode Island specialty, usually include chouriço . In Portugal, chouriço can be made with blood, similar to blood sausage or black pudding and is called chouriço de sangue (blood chouriço ) or morcela . Other types of chouriço include chouriço de vinho , chouriço de cebola , chouriço fumado , chouriço de ossos , chourição and chouriça de vinha d’alho . Based on
231-705: A bread roll, is called a choripán . In Colombia, chorizo is usually accompanied by arepa . In Brazil, chouriço is the word used for what in the rest of Latin America is morcilla ; meat sausages similar to the chorizos of other Latin American countries are called linguiça . Many varieties of Portuguese-style chouriço and linguiça are used in many different types of dishes, such as feijoada . In Bolivia , chorizos are made of pork, fried and served with salad (tomato, lettuce, onion, boiled carrots and quirquiña ), mote , and
308-639: 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 pork and can grow in refrigerated conditions. The bacteria can be killed by heat. Nearly all outbreaks in the US have been traced to pork. Pork 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 humans. Trichinosis, also called trichinellosis, or trichiniasis,
385-635: A local version of migas . In Louisiana, Creole and Cajun cuisine both feature a variant of chorizo called chaurice , which is frequently used in the Creole dish of red beans and rice . As with its cousin to the west, smoking this variant is an acceptable practice in local cuisine. In Ecuador , many types of sausage have been directly adopted from European or North American cuisine. All sorts of salami, either raw or smoked, are known just as salami. Most commonly known are sorts from Spanish chorizo , Italian pepperoni , and wiener sausages; wieners are
462-555: A part of the USDA, currently recommends cooking ground pork to 71 °C (160 °F) and whole cuts to 63 °C (145 °F) followed by a 3-minute rest. 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 humans after consuming undercooked meat. Raw and undercooked pork can also cause other diseases, such as toxoplasmosis . Although not
539-663: A pork menu option because Muslims, Jews and Hindus do not consume pork and it had seemed inconsistent with the purpose of bringing together persons of different faiths, though after the complaints raised by the Orthodox community a pork alternative was added. Pork is known to carry some diseases such as pork tapeworm and trichinosis and pigbel , thus uncooked or undercooked pork can be dangerous to consume, although raw pork products are sometimes still consumed in Central European and Eastern European countries of which
616-473: A side dish where plain refried beans would normally be served. In Mexico and the southwestern United States chorizo is also used to make chorizo con queso (or choriqueso ), a popular appetizer consisting of small pieces of chorizo served with melted cheese and eaten with small corn tortillas or tortilla chips. In heavily Mexican parts of the United States, a popular filling for breakfast tacos
693-467: A significant non-Muslim population. The Qur'anic basis for the Islamic prohibition of pork can be found in surah 2:173 , 5:3 , 6:145 and 16:115 . He has only forbidden you ˹to eat˺ carrion , blood, swine, and what is slaughtered in the name of any other than Allah. But if someone is compelled by necessity—neither driven by desire nor exceeding immediate need—they will not be sinful. Surely Allah
770-748: A slice of bread soaked with chorizo fat. Chorizo sandwiches , without mote , are also eaten. Chouriço is made in East Timor . It was introduced by the Portuguese, with their colonization of East Timor. In Goa , India, which was ruled by the Portuguese for 450 years and has a large percentage of Goan Catholics , chouriço is made from pork that is marinated in a mixture of vinegar, red chilies, and spices such as garlic, ginger, cumin, turmeric, cloves, pepper, and cinnamon, and stuffed into casings. They can be raw (wet), smoked or cured through salting and air-drying. These are enjoyed either with
847-440: A smoldering lumber (smoke being essential part of the flavor) for typically up to two months, because the freezing continental temperatures and lack of insects in the winter help curing and preservation. The smolder is occasionally extinguished completely to expose the meat fully to the freezing wind. The flavor is, as a consequence, much more intensely smoked and garlic tinged than is the case with Mediterranean-style cured meat and
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#1732771770625924-474: A succulent finish. 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
1001-596: A tapas, such as "Chorizo in Red Wine sauce". Versions of these dishes con todos los sacramentos (with all the trimmings, literally " sacraments ") include other preserved meats such as tocino (cured bacon) and morcilla (blood sausage) along with the chorizo . Portuguese chouriço or chouriça , the latter usually denoting a larger or thicker version, is distinct from Spanish chorizo . The base ingredients are pork, fat, paprika, garlic, and salt. Wine and hot peppers are also common in some regions. It
1078-457: 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 "Canadian-style Bacon" or "Canadian Bacon". The canned meat Spam
1155-551: Is chorizo con papas , diced potatoes sautéed until soft with chorizo mixed in. In Puerto Rico , Panama , and the Dominican Republic , chorizo and longaniza are considered two different types of meat. Puerto Rican chorizo is a smoked, well-seasoned sausage nearly identical to the smoked versions in Spain. Puerto Rican and Dominican longanizas have a very different taste and appearance. The seasoned meat
1232-600: Is All-Forgiving, Most Merciful. Forbidden to you are carrion , blood, and swine; what is slaughtered in the name of any other than Allah; what is killed by strangling, beating, a fall, or by being gored to death; what is partly eaten by a predator unless you slaughter it; and what is sacrificed on altars . You are also forbidden to draw lots for decisions. This is all evil. Today the disbelievers have given up all hope of ˹undermining˺ your faith. So do not fear them; fear Me! Today I have perfected your faith for you, completed My favour upon you, and chosen Islam as your way. But whoever
1309-523: Is All-Forgiving, Most Merciful.” He has only forbidden you ˹to eat˺ carrion, blood, swine, and what is slaughtered in the name of any other than Allah. But if someone is compelled by necessity—neither driven by desire nor exceeding immediate need—then surely Allah is All-Forgiving, Most Merciful. While most Christians do consume pork, some sects prohibit it based on Leviticus chapter 11, Deuteronomy chapter 14, and Isaiah chapters 65 and 66. Some denominations that forbid pork consumption are: When pork
1386-404: 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 . From 2002 to 2007, an annual average of 11 cases per year were reported in the United States; the majority were from consuming wild game or the source
1463-532: 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
1540-425: Is a deep reddish color. It is often available in two varieties, fresh and dried, though fresh is much more common. Some of the cheapest commercial chorizos use offal stuffed in inedible plastic casing to resemble sausage links, rather than muscle meat. Before consumption, the casing is usually cut open and the sausage is fried in a pan and mashed with a fork until it resembles finely minced ground beef. Some chorizo
1617-495: Is a national delicacy. China was the largest producer of pork in the world in 2020 followed by the European Union and the United States. China, EU and the United States accounted for roughly 76% of the world's pork production as per FAS / USDA Pork 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
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#17327717706251694-452: Is a popular breakfast dish in Mexico and areas of the United States with Mexican populations. It is made by mixing fried chorizo with scrambled eggs . Chorizo con huevos is often used in breakfast burritos, tacos, and taquitos . Another popular Mexican recipe is fried chorizo combined with pinto or black refried beans . This combination is often used in tortas as a spread, or as
1771-502: Is a thicker sausage with the meat more finely ground. Among the varieties is chorizo Riojano from the La Rioja region, which has PGI protection within the EU. Chorizo is made in short or long and hard or soft varieties; leaner varieties are suited to being eaten at room temperature as an appetizer or tapas, whereas the fattier versions are generally used for cooking. A rule of thumb
1848-749: Is also known as ombolo . In Corsican cuisine , lonzu is cured loin. In Cypriot cuisine , lountza ( Greek : λούντζα ) is made of pork tenderloin, which is first brined and marinated in red wine, then dried and smoked. It may be sold immediately after smoking, or aged. As it ages, it becomes harder and more strongly flavored. It may be spiced with coriander . Lountza may be served cooked or uncooked with alcoholic drinks such as zivania or wine . Grilled lountza served with other Cypriot foods such as halloumi and kefalotyri cheese often appears in meze platters. Sandwiches made out of grilled lountza and halloumi are favorite fast food snacks in Cyprus. In
1925-425: Is another cured sausage without the pimentón seasoning of chorizo , flavoured with black peppercorns instead. Depending on the variety, chorizo can be eaten sliced without further cooking, for example in a sandwich, or can be grilled, fried, or baked alongside other foodstuffs, and is an ingredient in several dishes where it accompanies beans, such as fabada or cocido montañés and can be served as
2002-422: Is compelled by extreme hunger—not intending to sin—then surely Allah is All-Forgiving, Most Merciful. Say, ˹O Prophet,˺ “I do not find in what has been revealed to me anything forbidden to eat except carrion, running blood, swine—which is impure—or a sinful offering in the name of any other than Allah. But if someone is compelled by necessity—neither driven by desire nor exceeding immediate need—then surely your Lord
2079-454: Is lower than that of beef, but much higher than that of chicken, so the USDA treats pork as a red meat . In 1987, the U.S. National Pork Board began an advertising campaign to position pork as " the other white meat "—due to a public perception of chicken and turkey (white meat) as healthier than red meat. The campaign was highly successful and resulted in 87% of consumers identifying pork with
2156-450: Is made from coarsely chopped pork and pork fat, seasoned with garlic, pimentón – a smoked paprika – and salt. It can be classed as either picante (spicy) or dulce (sweet), depending upon the type of pimentón used. There are hundreds of regional varieties of Spanish chorizo , some smoked and some unsmoked, that are each made somewhat differently and may include herbs and other ingredients. For example, chorizo de Pamplona
2233-414: Is made of chopped pork shoulder meat and ham. Due to the fact that pigs can eat unused food originally meant for humans, and due to the high availability of such food in many industrialized countries, pork and other products from pigs have become securely sourced and low-priced commodities. This makes pig products very popular as raw material in many industrially produced products. Its myoglobin content
2310-471: Is made with chili peppers instead of paprika. Iberian chorizo is eaten sliced in a sandwich , grilled , fried , or simmered in liquid, including apple cider or strong alcoholic beverages such as aguardiente . It is also used as a partial replacement for ground (minced) beef or pork. The word chorizo probably comes from the Late Latin salsīcia 'salted', and came into Spanish via
2387-427: Is made without any casings. Pork and beef are cured overnight in vinegar and chili powder . Served for breakfast, lunch, or dinner, it has the finely minced texture mentioned above, and is quite intense in flavor. In Mexico, restaurants and food stands make tacos, queso fundido (or choriqueso ), burritos , and tortas using cooked chorizo, and it is also a popular pizza topping. Chorizo con huevos
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2464-399: Is preferred over beef for economic and aesthetic reasons; the pig is easy to feed and is not used for labour. The colours of the meat and the fat of pork 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, pork is shared to celebrate important occasions and to form bonding. In China, pork
2541-458: Is similar to cecina , but with pork instead of beef . In Italian cuisine , there are many variants of lonza stagionata . Capocollo is very similar, but made from the neck muscle rather than the tenderloin, and often stuffed into a casing. In the northeastern border region of Trieste and surroundings as well as coastal Slovenia and Istria in Croatia (influenced by Venetian culture) it
2618-468: Is slicing it part-way through and cooking it over an alcohol flame at the table (sometimes called chouriço à bombeiro , but more commonly just chouriço assado ) in purpose-made glazed earthenware burners. In Johannesburg, South Africa , the many Portuguese immigrants in the 1960s from Portugal and Mozambique tended to settle in a suburb called La Rochelle (Little Portugal). Most of them either returned to Portugal or moved on to more affluent suburbs in
2695-464: Is so important that the nation maintains a "strategic pork reserve". Red braised pork ( hong shao rou ), a delicacy from Hunan Province , was one of Mao Zedong 's favorite dishes. Other popular Chinese pork dishes are sweet and sour pork, bakkwa , and charsiu . In the Philippines , due to 300 years of Spanish colonization and influence, lechon , which is an entire roasted suckling pig,
2772-415: Is stuffed into a pork casing and is formed very long by hand. It is then hung to air-dry. Longaniza can then be fried in oil or cooked with rice or beans. It is eaten with many different dishes. Salvadorean chorizo is short, fresh (not dried) and tied in twins. In contrast to Spanish chorizo , in the United States the term generally refers to a sausage that is never dried, has a fattier filling, and
2849-406: Is that long, thin chorizos are sweet, and short chorizos are spicy, although this is not always the case. Spain produces many other pork specialties as well, such as lomo embuchado and salchichón , that are cured and air-dried in a similar way. Lomo is a lean, cured meat, served in slices rather than for cooking, made by marinating and air-drying a pork tenderloin. Salchichón
2926-472: Is the culinary name for the meat of the pig ( Sus domesticus ). It is the second-most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham , gammon , bacon , and pork sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork
3003-422: Is the branch of cooking devoted to prepared meat products such as bacon , ham , sausage , terrines , galantines , pâtés and confit , primarily from 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. In 15th-century France , local guilds regulated tradesmen in
3080-856: Is the most popular meat in the Western world , particularly in Central Europe . It is also very popular in East and Southeast Asia ( Mainland Southeast Asia , Philippines , Singapore , and East Timor ). The meat is highly prized in Asian cuisines , especially in China (including Hong Kong ) and Northeast India , for its fat content and texture. Some religions and cultures prohibit pork consumption , notably Islam and Judaism . Pigs were domesticated in Mesopotamia around 13,000 BC. Charcuterie
3157-399: Is the name for any coarse meat sausage. Spanish-style chorizo is also available, and is distinguished by the name chorizo español ('Spanish chorizo'). Argentine chorizos are normally made of pork, and are not spicy hot. Some Argentine chorizos include other types of meat, typically beef. In Argentina, Bolivia, Paraguay , Uruguay, Chile, and Peru, fresh chorizo , cooked and served in
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3234-399: Is then stuffed into natural casings from pig or lamb and slowly dried over smoke. The many different varieties differ in color, shape, spices and taste. White pepper, piri-piri, cumin and cinnamon are used in some varieties. Many dishes of Portuguese and Brazilian cuisine make use of chouriço , including cozido à portuguesa and feijoada . A popular way to prepare chouriço
3311-812: Is traditionally made with native cultivars of the same species of chili pepper used in Spain, making the Mexican version spicier than the Spanish one. Mexican chorizo also typically uses vinegar, instead of the white wine normally used in Spain. This is the main type of chorizo known in Mexico and other parts of the Americas, including most of the United States, but is not frequently found in Europe. The area around Toluca specializes in "green" chorizo , made with some combination of tomatillo , cilantro , chili peppers , and garlic . Most Mexican chorizo , though,
3388-568: Is traditionally prepared with pork trimmings: ears, tail and feet. According to the USDA 's Foreign Agricultural Service , nearly 100 million metric tons of pork were consumed worldwide in 2006 (preliminary data). Increasing urbanization and disposable income has led to an uprising in pork consumption in China, where 2006 consumption was 20% higher than in 2002, and a further 5% increase projected in 2007. In 2015 recorded total 109.905 million metric tons of pork were consumed worldwide. By 2017, half
3465-450: 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
3542-535: Is very spicy. It is most popular in areas with large Cuban, Dominican, or Puerto Rican populations or near the Mexican border, especially in the Southwest near Chihuahua , Sonora , and Nuevo León . It is also found further north in places like Austin, Texas or Santa Fe, New Mexico , where its earliest evidence dates to well before the Wild West . It is most commonly eaten for breakfast on its own, or mixed with
3619-442: Is what you shall not eat from what brings up its cud or possesses split hooves—the camel, because it brings up its cud but does not possess split hooves...and the pig, because it has split hooves that are completely cloven, but it does not bring up its cud—it is impure to you and from its flesh you may not eat. And the pig, because it possesses split hooves and does not bring up its cud—from its flesh you may not eat. As indicated by
3696-614: The Ethiopian Orthodox Tewahedo Church . There is also a theory that pork was taboo in Scotland until roughly 1800 . Pork is a well-known example of a non-kosher food . This prohibition is based on Leviticus chapter 11 and Deuteronomy chapter 14: These are the creatures that you may eat from among all the animals that are upon the land. Everything that possesses a split hoof, which is fully cloven, and that brings up its cud—this you may eat. But this
3773-605: The Iberian languages : According to the EU geographical indications register, in 2023, there were 8 recognized varieties in Portugal: Chouriço de Ossos de Vinhais, Azedo de Vinhais, Mouro de Portalegre, Abóbora de Barroso-Montalegre, Portalegre, Carne de Estremoz, Estremoz e Borba, and do Baixo Alentejo. In Spain there are two varieties recognized: Chorizo Riojano, and Chorizo de Cantimpalos . Generally, Spanish chorizo
3850-567: The Portuguese souriço ; it is a doublet of the Spanish word salchicha 'sausage', which was transmitted through Italian salsiccia . In English, chorizo is usually pronounced / tʃ ə ˈ r iː z oʊ , - s oʊ / chə- REE -zoh, -soh , though sometimes the Castilian Spanish / θ / sound is used: / tʃ ə ˈ r iː θ oʊ / chə- REE -thoh . Pronunciation and spelling vary slightly among
3927-548: The Eastern European countries are believed to have a higher risk of trichinosis. Undercooked or untreated pork may harbour 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 pork sausage crumbles, although no one
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#17327717706254004-628: The Torah verses, pork is non-kosher because Jews may not consume an animal that possesses one trait but not the other of cloven hooves and regurgitating cud . Hogs, which are not ruminants , do not chew cud as cattle and sheep do. Practicing Jews suffice on the biblical explanation of the swine as 'unclean'. Maimonides shared this view in classifying the swine as an unclean creature in both its habit and diet. The prohibition of swine-eating in Ancient Israelite cuisine , according to Douglas,
4081-501: The city, but restaurants in the area and the very well-supported annual "Lusitoland" fundraiser festival have chouriço on the menu. In the heavily Portuguese counties in the US states of Rhode Island and southeastern Massachusetts , chouriço is often served with little neck clams and white beans. Chouriço sandwiches on grinder rolls, with sautéed green peppers and onions, are commonly available at local delis and convenience stores. Stuffed quahogs (also known as stuffies),
4158-453: The cuts are typically drier and harder. They are typically served as cold cuts, as part of traditional meze , but are also used as flavoring for various cooked dishes. In Bulgaria, the cured pork loin is known as "Filet Elena" (Филе Елена). All of the names above come directly or indirectly from Latin lumbus " loin ", apart from the Slavic terms from Balkans region which are derived from
4235-490: 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
4312-516: The importation or consumption of pork products. Examples are Iran , Mauritania , Oman , Qatar , Saudi Arabia , Algeria , Turkmenistan , Uzbekistan , Tajikistan , Yemen , Somalia , Sudan , Afghanistan , Djibouti , Kuwait , Mali , Niger , Senegal , Gambia , Libya , Pakistan (except in some communities) and the Maldives . However, in other Muslim-majority countries with significant non-Muslim minorities, such as Indonesia (except
4389-468: The inner continental regions and harsh, freezing continental winters are a big part of curing specifics and flavor. The cuts are first brined in solution of salt and garlic (locally salamura ), to enhance flavor and help preservation, commonly together with continental-style bacon ( slanina locally), lardon (also called slanina , sometimes white bacon or soap bacon) and ribs . Then they are cured by hanging them in freezing winter winds, over
4466-672: The local Goan Portuguese-style crusty bread, or pearl onions, or both. The sausages are also used, cut into chunks, as the meat ingredient in rice pilaf . Three kinds of chouriço are found in Goa: dry, wet, and skin. Dry chouriço is aged in the sun for long periods (three months or more). Wet chouriço has been aged for about a month or less. Skin chouriço , also aged, is rare and difficult to find. It consists primarily of minced pork skin along with some of its subcutaneous fat. All three chouriços are made in variations such as hot, medium, and mild. Other variations exist, depending on
4543-535: The mass production and re-engineering of pigs in the 20th century, pork in Europe and North America 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 pork. The year-round availability of meat and fruits has not diminished
4620-771: The most popular. Some local specialities include morcilla , longaniza , and chorizo . Morcilla , as in most Spanish-speaking countries, is basically cooked pork blood encased in pork intestine casing ( black pudding in English). Longaniza is a thin sausage containing almost any mixture of meat, fat, or even cartilage, smoked rather than fresh. Chorizo is a mixture of chopped pork meat, pork fat, salt, whole pepper grains, cinnamon, achiote , and other spices, which produce its characteristic deep red color. A traditional dish consists of fried egg, mashed potatoes, avocado, salad, and slices of fried chorizo . In Argentina, Uruguay, Bolivia, Peru, Colombia and Venezuela, chorizo
4697-477: The names and identities of the products in question. In Europe , Spanish chorizo and Portuguese chouriço is a fermented , cured , smoked sausage which gets its smokiness and deep red color from dried, smoked, red peppers ( pimentón / colorau ); it may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, chorizo may not be fermented or cured, and require cooking before eating. In Mexico it
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#17327717706254774-457: The northern Cyclades islands of Greece ( Mykonos , Syros , Andros , Tinos ), louza is preserved pork loin. In Bosnia and Herzegovina , Croatia , Montenegro and Serbia smoked, cured loins, tenderloins and shoulder blade are called pečenica (literally "that which is baked") or vješalica (literally "that which is hung"). They are commonly made of pork but beef varieties are also not uncommon. The terms (respectively) refer to
4851-540: The popularity of certain cuts varying worldwide. 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. Danish roast pork or flæskesteg , prepared with crispy crackling is a national favourite as the traditional Christmas dinner. Pork is particularly common as an ingredient in sausages . Many traditional European sausages are made with pork, including chorizo , fuet , Cumberland sausage and salami giving it
4928-474: The popularity of this combination on Western plates. Pigs are the second most widely eaten animal in the world, accounting for about 34% of meat production worldwide. As a result, large numbers of pork recipes have been developed throughout the world. Jamón , made from the hind legs of a pig, is the most well-known Spanish dry-cured ham. Feijoada , the national dish of Brazil (also served in Portugal),
5005-604: The process of smoking over heat and being hung on hooks above the source of the smoke while they're left to cure. The cuts are universally prepared only during the winter and are considered winter food. The latter of two terms is more commonly used for the shoulder blade cut, whereas the tenderloin cut is sometimes also called slatka (sweet) pečenica . Unlike Mediterranean-style cured meats like prosciutto , pancetta and buđola ( capocolla ) traditionally made in drier, littoral and near-littoral southern parts of these countries, smoke-cured loins are traditionally cured meats from
5082-537: The province of Aceh ), Malaysia , Brunei , Lebanon , Iraq , Tunisia , Egypt , Morocco , Bahrain , Bangladesh , Kyrgyzstan , Kazakhstan , Jordan , Albania , Azerbaijan , Turkey , Bosnia and Herzegovina , Kosovo , Syria , Sierra Leone , Guinea , Chad and the United Arab Emirates (except the Emirate of Sharjah ), pork is available in hotels, restaurants and supermarkets that cater to
5159-569: 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
5236-524: The size of the links, which range from 1 to 6 inches (2.5–15 cm). Typically, the wet varieties tend to be longer than the dry ones. Goan chouriço should be distinguished from "Goan frankfurters ", which look similar to equivalents in the United States, but have a predominantly peppercorn flavor. Longaniza ( Tagalog : longganisa ; Visayan : chorizo , choriso , soriso ) are Philippine chorizos flavored with indigenous spices, and may be made of chicken, beef, or even tuna. While
5313-418: The slogan. The board retired the slogan on 4 March 2011. Pork is very high in thiamin (vitamin B 1 ). Pork with its fat trimmed is leaner than the meat of most domesticated animals, but is high in cholesterol and saturated fat . Eating of pork is prohibited by Jewish dietary laws and Islamic dietary laws , and is also avoided by mainstream Seventh-day Adventists , Rastafarians , and members of
5390-537: The term longaniza generally refers to fresh sausages, it is also used in the Philippines to refer to cured sausages. Philippine longganisa are often dyed red with achuete seeds. There are dozens of variants from various regions in the Philippines. [REDACTED] [REDACTED] [REDACTED] [REDACTED] [REDACTED] [REDACTED] [REDACTED] [REDACTED] [REDACTED] [REDACTED] Pork Pork
5467-403: The uncooked Spanish chorizo fresco (fresh chorizo), the Mexican versions of chorizo are made not only from fatty pork, but also beef , venison , chicken , and turkey . Kosher and vegan versions are also available. The meat is usually ground (minced) rather than chopped, and different seasonings are used. Due to the historically high cost of imported Spanish paprika , Mexican chorizo
5544-624: The world's pork was consumed in China. Pork is popular throughout eastern Asia and the Pacific, where whole roast pig is a popular item in Pacific Island cuisine. It is consumed in a great many ways and highly esteemed in Chinese cuisine . Currently China is the world's largest pork consumer, with pork consumption expected to total 53 million metric tons in 2012, which accounts for more than half of global pork consumption. In China, pork
5621-536: Was 2.7 kg in 2009. Although pork marketing is prohibited in some religious localities, pork products are available elsewhere at non-kosher butchers and by the Mizra and Tiv Ta'am non-kosher supermarket chain, which caters to Russian immigrants. A modern Hebrew euphemism for pork is "white meat". Pork meat is prohibited by the Islamic dietary laws . Throughout the Islamic world many countries severely restrict
5698-711: Was because the pig was raised by non-Israelites, ate carrion and did not fit into the classification of ungulates . Harris disagrees and points out that Egyptians and Sumerians also restricted pigs and that goats also ate corpses, yet were not declared unclean in Ancient Israel. Harris offers an explanation based on environmental and economic factors instead. In Israel , pig-raising has been limited by law to certain areas and institutions. Some pig-related laws are openly circumvented. Swine production has increased from an estimated annual slaughter of 50,000 swine in 1960 to 180,000 in 2010. Pig meat consumption per capita
5775-414: 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 pork, poultry, and other meats. The FSIS,
5852-604: Was not included on the menu of the Liverpool Council's first Christian Orthodox Interfaith lunch some members of the Macedonian Orthodox community objected, citing the historical significance of the dish to the community during the Ottoman era and raising complaints that the council was discriminating against Orthodox Christians . A spokeswoman for the council explained that the council had not prepared
5929-433: 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 pork, and the public awareness of the danger of eating raw or undercooked pork or wild game products. Lomo embuchado In Spanish cuisine , lomo embuchado is a dry-cured meat made from pork tenderloin, sometimes called caña de lomo or just lomo . It
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