Pork is the culinary name for the meat of the domestic pig (Sus scrofa domesticus). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC.
Pork is eaten both freshly cooked and preserved; curing extends the shelf life of 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 the Western world and in Central Europe. It is also very popular in East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, East Timor, and Malaysia). The meat is highly prized in Asian cuisines, especially in China, for its fat content and texture.
Some religions and cultures prohibit pork consumption, notably Islam and Judaism.
Early Animal Domestication and Its Cultural Context
FAO's Animal Production and Health Division: Meat & Meat Products
Pork 101: Nutrition Facts and Health Effects