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Pork is the culinary name for meat from the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide,〔(). FAO. 25 September 2012.〕 with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in East and Southeast Asia, and is also very common in the Western world. It is highly prized in Asian cuisines for its fat content and pleasant texture. The religions of Judaism and Islam, as well as some Christian denominations, forbid pork consumption; the sale of pork is illegal in many Muslim countries, particularly in those with sharia law as part of the constitution, and is severely restricted in Israel (the only country with a Jewish majority). == History == The pig is one of the oldest forms of livestock, having been domesticated as early as 5000 BC.〔(Pigs Force Rethink on Human History ) University of Oxford Press Office. 11 March 2005.〕 It is believed to have been domesticated either in the Near East or in China from the wild boar. The adaptable nature and omnivorous diet of this creature allowed early humans to domesticate it much earlier than many other forms of livestock, such as cattle. Pigs were mostly used for food, but people also used their hides for shields and shoes, their bones for tools and weapons, and their bristles for brushes. Pigs have other roles within the human economy: their feeding behaviour in searching for roots churns up the ground and makes it easier to plough; their sensitive noses lead them to truffles, an underground fungus highly valued by humans; and their omnivorous nature enables them to eat human rubbish, keeping settlements cleaner. Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, ''terrines'', ''galantines'', ''pâtés'', and ''confit'', primarily from pork.〔Ruhlman, 18.; The Culinary Institute of America, 3.〕 Originally intended as a way to preserve meats before the advent of refrigeration, these preparations are prepared today for the flavours that are derived from the preservation processes.〔Ruhlman, 19.〕 In 15th century France, 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 pork 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 the popularity of this combination on Western plates.〔Thompson, Michael D., “‘Everything but the Squeal’: Pork as Culture in Eastern North Carolina,” North Carolina Historical Review, 82 (Oct. 2005), 464–98. Heavily illustrated.〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「pork」の詳細全文を読む スポンサード リンク
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