Pork is the culinary name for meat from the domestic pig (Susdomesticus). It is the most commonly consumed meat worldwide. With evidence of pig husbandry dating back to 5000 BC. Pok 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 cammon in the Western world. Pork is highly prized in Asian cuisiness for its fat content and pleasant texture. The religions of Judaism and Islam, as well as several Christian denominations, forbid pork consumption; the sale of pork is illegal in many if not all Muslim countries, and is severely resricted in Israel
(the only country with a Jewish majority).
Another pig that has occurred in Norway is Norwegian forest pig. This should in no way matched with real forest pig, which is a separate genus consisting of three wild, large pig species. Norwegian forest pig is a mix between farmed wild boar and Norwegian Landrace. Such meat is very tasty and naturally taste of the wilderness, was partly served during the Lillehammer Olympics.
