This document provides information about pork and pork products. It discusses that pork comes from domestic pigs less than a year old, and contains more fat than other meats. It is widely consumed globally except where prohibited. Pork is used in many dishes from breakfast to dinner, and can be cooked, smoked, cured or salted. Various cuts of pork have different cooking methods and culinary uses. The document also provides details on storing pork, and making bacon and ham from pork cuts through curing, salting, smoking and drying processes.

1. Pork and pork based
products
Prepared by: Prajwol Manandhar

2. Pork
Introduction:- The flesh of a pig is called pork. Most of the pork meat
comes from animals not more than a year old. It generally has
more fat than other meats. A suckling pig is about 5 to 6 weeks old.
Pork is referred to as the meat from the domesticated pig.
Pigs feed on garbage and sewage and hence they are the biggest
carrier of disease causing germs and insects. Tapeworm is one
of the insects associated with pigs and hence animal
husbandries that rear pigs for meat always take care while
rearing them. In spite of all this it is one of the widely consumed
meats around the world barring the places, where eating pork is a
taboo.

3. Cont…
Pork meat is eaten in various forms including cooked,
smoked, cured salted, etc. It is one of the versatile
meats that find place in the canning industries as well.
An English breakfast is probably incomplete if bacon,
ham, or sausages are not served with egg
preparation. It is one of the meats that can be eaten
in breakfast, lunch and dinner and even during
afternoon teas as snacks or filled in sandwiches.

4. Cont…
Quality point:-
Lean flesh should be pale pink changing to rose as
the animal matures.
The fat is white, firm, smooth and not excessive.
Bones must be small, slender and pinkish.
The fat ought to be white, smooth and not
excessive in proportion to the bacon.
The lean meat should be deep pink in colour and
firm.

7. Cont…
Joints/cuts Method of cooking Culinary uses
Loin Roasting, Braising Grill, Fry
Belly Boiling, Braising Grill, BBQ, Curry,
Bacon
Trotter Boiling, Frying Boil

8. Cont…
Joints/cuts Method of cooking Culinary uses
Head Boiling Boil
Leg (Hind) Roasting, boiling, braising Roast, Fry, Ham
Shoulder Boiling, Roasting Stew, Boil,
Mince
Spare Ribs Stewing, Braising BBQ, Roast

9. Cont…
Storage of Pork:- Pork does not improve with hanging
after purchase. The whole sides and joints are
suspended by hooks from racks fixed to the ceiling of
the cold-room. The small cuts are placed into the
trays, covered to prevent drying and stored at a
temperature of 2°C.

10. Cont…
Bacon:- Bacon is the meat taken from back or belly
part of pork meat and sliced into thin strips. The
curing process consists of salting by dry method or
by
soaking in brine solution. Then it is smoked. If the
bacon is to be smoked, the cured sides are first
washed in cold coater, before cold smoking at a
temperature between 21°C and 32°C.This type of
bacon is known as smoked bacon. It is mainly eaten
with breakfast or used in sandwiches,
burgers and with many other dishes.

11. Cont…
Quality sign of bacon:-
The flesh of bacon should be pinkish color, resilient to
the touch, free from stickiness.
The fat of bacon be smooth and white. It should not
have the excess fat.
The smell of bacon should be pleasant. It should not
have the sign of rancidity.
The skin of bacon must be thin, smooth and free from
blemishes.
Storages:- Bacon must be vacuum pack and stored either
deep-frozen or under normal refrigeration. Once the
packet is open it must be used with 2 to 3 days.

12. Cont…
Ham:- Ham is the meat cut around hind leg of pork. It is
preserved by curing or pickling in brine and then dried and
smoked. Ham is prepared from fresh pork meat which is both
thinly sliced and eaten raw or cooked by a variety of method
like
shallow frying, braising, baking and boiling. It is mainly eaten
with breakfast or used in sandwiches, burgers and many
others dishes.
 Ham eaten raw e.g. Bayonne Ham, West Phalian Ham,
Mainz Ham and Parma Ham.
 Ham eaten cooked e.g. Virginian Ham, Suffolk Ham and York
Ham etc.
Gammon:- Gammon is taken from the leg of pig that has been
reared for bacon and the meat is cured. Gammon is mild and
they cannot be kept as long as true ham.