This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


The fresh meat of the domestic pig.

Pork has always been the favoured meat of agricultural societies; as the only meat which tastes better cured than fresh, it remained the most popular meat until the invention of refrigeration and modern preservation methods.

As a semi-domestic animal, during medieval times, pigs had the advantage of being able to scavenge in uncultivated woods - so needing little attention or feeding for much of the year.

Ways have been found to use all of the animal, from the feet to the tail - in France this is the art of 'charcuterie'.

Britain is a net pork importer - in 2000, 939,000 tons of pork and bacon were produced in Britain, 210,000 being exported; but a further 520,000 tons imported. See 'Pig'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review