Pig

Properties: Pig

Pork provides large amounts of energy, which is why it cannot be described as low in calories. Around 250 calories are typically contained in 100 grams of pork, but the actual caloric value always depends on the specific part of the pig. The following macronutrients are usually included in the 250 calories: approximately 20 to 25 grams of proteins and 10 to 15 grams of fat per 100 grams of product. Among the fats, there are 5 grams of saturated fats as well as about 7 grams of unsaturated fats. Pork offers particularly large amounts of minerals: cholesterol (80 milligrams per 100 grams) and sodium (62 milligrams per 100 grams) as well as magnesium (28 milligrams per 100 grams). Vitamins in fresh pork include, for example, Vitamin B6 (0.5 milligrams per 100 grams) or Vitamin C (0.6 milligrams per 100 grams). With this broad spectrum of various nutrients, pork has been appreciated by humans for thousands of years.

Origin: Pig

The history of pork dates back to the period of 10,000 years before Christ's birth, when people gradually decided to lead a sedentary life. To no longer have to hunt wild animals including the then wild boar, they opted for the domestication of pigs – thus was born today's domestic pig. Archaeologists confirm that pigs were used as a meat base in Asia already around 12,000 years ago and in Europe about 6,000 years ago. However, until the colonization of America and Australia, pigs were completely unknown on these continents. The spread of pigs therefore only occurred in the Anglo-American area from the 18th century onwards. In Germany, however, industrial pig breeding began in the middle of the 19th century. Since 1920, the fat content of the animals has significantly decreased through selective breeding up to today. Today, pigs are kept as livestock almost everywhere in the world. Pork is still considered one of the most popular meat products worldwide, apart from Muslim cultures and strictly observant Jewish communities, and is accordingly used in many cultures for the preparation of traditional dishes. Currently, about 110 million tons of pork are produced or consumed annually worldwide. This has led to pork or pork products being available all year round in retail stores. Pork can either be purchased fresh directly from the refrigerated display, at the meat counter, or in frozen form.

Uses: Pig

Pork is considered a main ingredient for preparing traditional dishes in many cultures. This is particularly the case in European, Anglo-American, and Asian cultures. Pork meat is primarily cooked or fried here and then served in combination with various vegetable side dishes. Additionally, pork is consumed raw in some cultures – for example, in Germany, pork is used raw as a spread on bread in the form of pork mince. Also popular is pork as barbecue meat – for this purpose, pork chops and spare ribs are often used. The use of pork as an ingredient in soups or stews is also very popular.

Health: Pig

The consumption of pork provides the human organism primarily with large amounts of energy, which is why it should be consumed with care and does not go well with diets in this context. Furthermore, pork has a relatively high cholesterol content, which is why the consumption of pork should be limited for people with existing cardiovascular diseases. Independently of this, pork provides a beneficial spectrum of vitamins and minerals and is therefore overall an unproblematic foodstuff, provided it is consumed in moderation.

Pork meat that is typically processed today comes from intensive breeding or organic farming. Wild boar meat is considered a delicacy in its own right and can come either from the wild or from enclosures.

Pork can be fried, grilled, or boiled. Many regional delicacies are made from various parts of the pig's body. The pig's offal is suitable for ragouts and frying. Pork liver only needs to be briefly fried and is considered one of the iron suppliers in human nutrition, although warnings about heavy metals in the liver are often issued. However, liver is a pleasure that should not be missed several times a year.

The food item "pig" describes an overarching term for all pig-derived food products such as pork meat, pork fat, pork offal, and pork bones. The domestic pig serves here mostly as livestock for the production of pig-based foods – this originates from the original wild boar, which can also be used as livestock. Pig-based foods are generated from the following livestock:

Domestic pigs
Wild boars
Mother breeds (such as Duroc, Leicoma, crossbred sow, German landrace, and German noble pig)
Father breeds (Hampshire pig, Schweinfurt meat breed, crossbred boar)

However, the sex and age of the pig also play a role. The following terminologies are used accordingly:

Piglet (young animal that is still suckling from its mother)
Suckling pig (young animal that is up to 6 weeks old)
Runner and overrunner (no longer suckling animal)
Sow (female pig)
Brock (castrated male animal)
Boar (male breeding animal)
Old cutter (for slaughter, castrated boars)

The pig is considered one of the first animals domesticated by humans and remains to this day one of the most consumed meat types worldwide. Like with other livestock, various parts are used as food:

Pig cheek
Pork belly
Breast tip
Pork tenderloin
Green pork fat
Pork shank
Pork haunch
Pork loin chop
Pig head
Loin cutlet
Pork back
Upper shoulder blade
Rib
Shoulder
Lower shoulder blade

Pork is mostly consumed either boiled, fried, or deep-fried. An exception is pork mince, which is known here under the name "Mettfleisch" and serves as a popular spread on bread. Pork meat is characterized by its distinctive, spicy, and piquant aroma. At the same time, it tastes rich due to its generally high fat content.

Foundation for many specialties

Pork in the form of minced meat forms the basis for fresh sausage as well as for many specialty sausages in the categories of cooked sausage and grilled sausage. In hard sausages, finely chopped meat is processed. The seasonings range from mild to spicy hot. Pork takes on any seasoning without losing its own hearty flavor. Especially in German-speaking regions, the preparation of pork in sausage specialties is as diverse as nowhere else in the world. Each region can score with its own spice variations and types of sausages, so that particularly German sausage cuisine enjoys international popularity and recognition.

Pork ham is offered dried or smoked or simply boiled as cooked ham. The specialty hams taste different all over Europe and show pure pork meat at its highest gustatory perfection. Here, the curing brines and spice marinades determine where the flavor nuances develop. Various cooked hams can be quickly transformed into a dish of their own by coating them with bread or pastry dough, which in summer represents a light meal with salads.

Pork is suitable for quick frying with or without breading. Well-marbled pork retains its juiciness due to the fat veins and should not be fried too quickly or hot so that it does not become hard and dry.

Grilled meat

Well-marbled and strongly veined with fat, pork is particularly suitable for grilling. The various spicy marinades in which the meat is marinated promise a broad range of flavors. Slow grilling allows the fat to drip out while the crust seals in the meat juice. Grilled meat served with fresh and hearty salads represents a popular summer meal. A particularly delicate variant is suckling pig. Its meat is especially tender, and glazing the skin with spice liquid creates a thin crispy layer that protects the tender meat from drying out during grilling. Grilled suckling pig is always considered a delicacy at large celebrations where various side dishes can be served.

Ragouts and roasts

For pork ragouts and roasts, it is important to work with not too high temperatures after the initial browning. This way, the juice remains in the meat, which can then be gently braised at medium temperatures. Let the roast rest for a while after cooking so that the juice collects in the meat and does not immediately run out when cutting.