Pork
Pork is the meat derived from pigs and has been consumed by humans since ancient times, with a wide array of cuts including ham, bacon, sausage, and ribs. While pork is often regarded as higher in fat compared to other meats, advancements in pig breeding and farming practices have resulted in leaner options available today. Cultural and religious beliefs significantly influence pork consumption; for instance, Judaism and Islam prohibit the eating of pork due to specific dietary laws and perceptions surrounding the animal's cleanliness. Additionally, there are ethical concerns related to the treatment of pigs in industrial farming systems, which has led to a growing demand for pork that is ethically sourced. Historically, pigs were first domesticated in China around 4900 BCE, and their popularity spread through Europe and the Americas, particularly during the age of exploration. This expansion contributed to the establishment of pork processing facilities, notably in the United States, where the industry evolved significantly in the 19th century. In recent years, there has been a shift towards more humane farming practices, with some farmers choosing to raise pigs in environments that allow for natural behaviors, although such products often come at a higher price point.
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Pork
Porkis a type of meat from a pig. Humans have been breeding pigs for pork since ancient times. The meat comes in a variety of fresh and cured cuts such as ham, chops, sausage, ribs, bacon, and hot dogs. While pork is higher in fat than other meats, due to agricultural advances and improvements in the way pigs are fed, bred, and raised, many pork cuts are significantly leaner than they used to be in the past few decades. Some people do not eat pork for cultural and religious reasons. Others do not eat pork because they oppose the way pigs are treated by large industrial factory farms; this also has given rise to a demand in pork that is ethically sourced.
Brief History
Fossils date the wild pig back about forty million years to Europe and Asia. Some of the first domesticated pigs were found in China about 4900 BCE. They made their way to Europe about 1500 BCE. The Romans were noted for their pig breeding, which enabled pigs and pork to spread quickly throughout the empire. Two main types of pigs were bred during this time. One was large and fatty with floppy ears. This type was used for lard. The other was smaller and less fatty with erect ears. This one was used mainly for its meat.
Pigs made their way to the New World during the fifteenth and sixteenth centuries by way of the explorers. Around 1493, explorer Christopher Columbus was ordered to take pigs on his travels to Cuba. The animals needed little care and could survive long voyages. They also acted as an emergency food supply if needed. In addition, if any pigs escaped, they could be hunted on future trips.
Spanish explorer Hernando de Soto brought the first pigs to America when he traveled to Tampa Bay, Florida, in 1539. He brought thirteen of them and aggressively bred the animals. As the reserves grew, the explorers used the pigs for fresh meat and salted the remaining meat to preserve it for future consumption. Native Americans became so enamoured with the taste of pork that they attacked the explorers for the pigs. When de Soto died in 1542, his original herd of thirteen pigs had grown into more than seven hundred, not including the pigs that were eaten, stolen, and traded, and the ones that escaped.
Other explorers continued to bring pigs with them on their travels to the American colonies and other parts of the Americas. At the beginning of the seventeenth century, Hernando Cortez brought pigs to New Mexico, and Sir Walter Raleigh brought them to the Jamestown Colony. Before long, however, wild pigs became overpopulated, ruining fields and wreaking havoc. On Manhattan Island, a wall was built to contain the wild pigs. This area became known as Wall Street. By 1660, Pennsylvania had a large pig population, supplying more than enough pork for eating and selling.
Pigs were taken west after the American Revolutionary War (1775–1783). As the population of pigs increased, the need for processing plants was realized. Pork processing facilities opened in nearly every major city throughout the newly formed United States. The first commercial slaughterhouse opened in Cincinnati, Ohio, and the city was dubbed "Porkopolis." Some farmers led their herds hundreds of miles along trails to reach these processing plants. The advent of the refrigerated railroad car in 1887 helped to boost the pork industry. Much of the industry moved to the Midwest, where large amounts of grain were harvested. Slaughterhouses and processing plants moved near the farms.
As the industry expanded, people looked for ways to improve it to increase the number of pigs they raised for slaughter. They developed herds that produced more offspring. They also changed the pigs' diets. In addition, they introduced antibiotics into pigs' diets. This created what was known as factory farms, which were farms run like factories to raise livestock. Some people opposed these practices, leading to other industry developments into the twenty-first century.
Overview
Many people do not eat pork for various reasons. Some religions prohibit its consumption. In the Jewish religion, the Torah bans adherents from eating non-kosher animals. Kosher animals both ruminate (chew their cud) and have fully split hooves. While pigs have fully split hooves, they do not chew their cud; therefore, they are seen as unfit for consumption. They are also considered unclean and carriers of disease because they wallow in dirt and waste, and eat garbage. The Islam religion also bans followers from eating pork. According to the Quran—the holy book of Islam—Allah (God) prohibits Muslims from eating pork because the pig is impure. Because Muslims follow the orders of God, they do not eat pork. Into the twenty-first century, however, some Jewish people and Muslims who do not strictly follow their respective religions' teachings may consume pork.
Other people may not eat pork because they oppose factory-farming processes. Some people claim the way factory farms treat pigs is cruel. In many of these factory farms, the pigs are reared indoors, in the dark, and in cramped conditions. They stand on hard floors with their own filth dropping below them. Sows, or female pigs, are kept in small crates or cages, and are used to continually breed more pigs. Most pigs are slaughtered by the time they reach six months old. These factories also produce considerable amounts of waste that pollutes the environment, particularly water systems. They taint neighboring properties with horrific stenches. In the United States, the majority of pork is manufactured in this way, and these practices are legal. Animal Rights activists disagree with this system and push for more ethical farming practices.
Some people oppose the way pork is manufactured, and this has led some pig farmers to adopt humane practices. Some raise pigs on smaller farms, where the animals can freely roam pastures and dig, root, and play in the mud. These farmers also feed their pigs organic and vegetarian diets free from antibiotics. These farms produce healthier pigs and tastier pork, and their practices release less pollution into the environment. The downside of pork raised in this way, however, is price. Antibiotic-free, pasture-raised, and organic pork tends to cost about three to four times as much as factory-farmed pork. However, people do not realize that this price reflects pig-farming processes that are more ethical and less harmful to the environment.
Bibliography
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