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Pork is the meat taken from pigs. It is one of the most common meats consumed by people.

The pig is one of the oldest forms of livestock, having been domesticated as early as 5000 BC [1]. It is believed to have been domesticated either in the Near East or in China from the Wild Boar. The adaptable nature and omnivorous diet of the Wild Boar allowed early humans to domesticate it much earlier than many other forms of livestock, such as cattle. Pigs were mostly used for food, but people also used their hide for shields, their bones for tools and weapons, and their bristles for brushes.

Prior to the mass-production and re-engineering of pork in the 20th Century, pork in Europe and North America was traditionally a Fall dish; pigs coming to the slaughter in the Fall after growing in the spring and fattening during the summer. Due to the Fall nature of pork in Western culinary history, apples (harvested in late Summer and Fall) have been a staple pairing to fresh pork. The year-round availablity of meat and fruits has not diminished the popularity of this combination on Western plates.

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