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ArticleswrittenbySamanthaDutcyvich10083547,RachelMurphy10127433,andJessicaRodin10105038

The relationship between pigsand humans may predate that ofany other domesticated foodanimal. In fact, archaeologicalevidence now indicates that pigswere domesticated from theirancestor, the wild boar at leasttwice. Although the exacttimeframe is still up for debate,scientists performing DNAanalysis propose that thedomestication of pigs took placeas far back as 9000 B.C,originating from China’sMekong valley, along with

modern-day Turkey.In 1493, Christopher Columbusset sail across the Atlantic toCuba, taking eight pigs along theway. The pigs were seen astough, low maintenance, and anemergency food source ifneeded. However, it is Hernandode Soto, a Spanish explorer whois recognized as the true "fatherof the American pork industry."De Soto brought America's first13 pigs to Tampa Bay, Fla., in1539. As the herds grew,explorers used the pigs not only

for eating as fresh meat but forsalt pork and preserved pork. Ithas been recorded that by thetime of de Soto’s death, hisoriginal herd of 13 pigs hadgrown to 700. Often pigs escapedand developed their owncolonies, known today as feralpigs, or wild boar, that roamAmerica’s south.Pig production spread rapidlythrough the new colonies,expanding to New Mexico in1600 and as far north asManhattan Island. (cont. next page)

The migration of pork and its origins and history

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(cont. from front page) There, along solid wall to excluderampaging pigs was constructed onthe northern edge of the colony; itcreated the name for the area nowknown as Wall Street. By 1660 thepig population of PennsylvaniaColony numbered in the thousands.By the end of the 1600s, the typicalfarmer owned four or five pigs,supplying salt pork, ham, and baconfor his household.

At the end of the 1700s, pioneersbegan to travel west, taking theirutilitarian pigs with them. Aswestern herds increased, processingand packing facilities began tospring up in major cities. Pigs werefirst commercially slaughtered inCincinnati, which became known as"Porkopolis"; by the mid 1800s. In1887 Swift & Co. revolutionizedpig transportation by introducingthe refrigerated railroad car, chilledby a solution of ice and salt. Now,slaughterhouses could becentralized near production centersand processed pork meat could be

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shipped instead of live hogs. Largeterminal markets developed acrossthe Mid-West. In addition,centralized packing plants werelocated adjacent to the stockyards.The natural progression was for thepork industry to relocate to theUpper Midwest, where the majorityof the grain was raised; Corn Beltmorphed into Hog Belt.. TodayIowa is still the top pork producer inthe States.

Although many details remainunconfirmed regarding the specificorigin and migration patterns ofpigs. Its prevalence in modern daylifestyle and consumption patterns isundeniable. Little did Hernando deSoto know of the widespread impacthe would have on North Americanmeat consumption for decades tocome.

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In recent years, there hasbeen a global trendtowards large-scale,industrial pork productionmethods.

However, the resultingenvironmentalimplications are widereacting on both a localand global scale.Excess NutrientsThe industrial shift hasresulted in theconcentration of largequantities of nutrients inspecific geographiclocations in the form ofconcentrate feed. Thedisposal of swine manurewaste becomes achallenge as the amountand nutrient compositionof the manure may exceedthe capacity of the land toaccept it as a fertilizer.This can create seriousland and groundwaterpollution problemsbecause the resultingmanure is often disposedof on nearby land. The

problem is magnified indeveloping countries,where weakenvironmental regulationand inadequateinfrastructure encouragethe trend. In the case ofAsia, the industrializationdeveloped rapidly andclose to urban centers,posing a significantcontamination risk forhumans if not sufficientlymonitored. Specificnegative impacts, in thecase of soil pollutioninclude the addition ofheavy metals, organo-chlorines and too manysalts. Repeatedapplication of large dosesruns the risk ofaccumulation of harmfulcomponents in the rootzone of any crops orvegetation in theapplication site.DeforestationSince 1950, globally morethan 200 million hectaresof rainforest have been

lost. In many cases, thedeforestation can beattributed to bothlivestock facilitiesthemselves, or for land togrow crops for pork feed.In Brazil, more than 25million hectares of land,parts of which were onceAmazon rainforest arebeing used to cultivatesoy, removing entirespecies of plants and treesto support the industry.Argentina has alsoremoved thousands ofhectares of forest,quadrupling the amount ofacreage dedicated tsoybean production since1990. Not to mention, insome areas farmersharvest two or three cropsa year, using herbicidesthat have been linked tobirth defects andincreased cancer rates.Greenhouse Gas EmissionsAmid growing concernsover climate change,agriculture, particularlylivestock, is increasinglybeing recognized as acontributor to the process.Greenhouse gas emissionscan arise from all themain steps of the livestockproduction cycle.Beginning with the feedcrop production cycle,emissions are releasedduring chemical fertilizermanufacturing, theapplication of pesticides,and while the crops are intransport. In addition, forinstances where forest iscleared for pasture and

feed crops, large amountsof carbon stored invegetation and soil arealso released into theatmosphere.

With regards to thelivestock, both methaneand nitrous oxide areemitted from entericfermentation and manure.Nitrous oxide is releasedfrom manure duringstorage and spreading, andmethane is also generatedwhen manure is stored inanaerobic and warmconditions. The facilitiesholding the livestock, inthe case of pork cancontain up to 100,000swine, resulting insignificant electricity andfossil fuel requirementsfor day to day operations.The final stage of theprocess, the transportationof the pork contributed toCO2 emissions.

The environmentalimpacts are widespreadand cannot be ignored. Aspork consumptioncontinues to rise acrossthe world the detrimentalenvironmental impact willcontinue to rise as well.For the sake of sanitarywater, productive soil, andclean air it is imperativeactions are taken tomitigate the effects ofclimate change that arealready in motion.

The Polluting Protein

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The pork industry hashumble roots in theUnited States, tracingback to New Mexico inthe 1600’s. HernandoCortez formallyintroduced hogs andswine to the United Statesat this time, and Sir WalterRaleigh followed his leadby introducing sows toJamestown. By the1660’s, thousands of pigshad been bred on farms inPennsylvania, and theseanimals were sustained ona simple diet of nativeAmerican corn.Modern pork productionin the United States is ablended variety offarming techniques.Farrow-to-finish farmsencapsulate all aspects ofproduction for the porkprocess. These farmsbegin by breeding theirown swine, through toproducing swine atindustry standard marketweights. Many variationsof these farms are inproduction today, withsome farms undertakingthe entire pork productionprocess, and other farmsonly focusing on one ortwo phases in the porkproduction process.

There are four distinctphases in pork production:insemination andbreeding, farrowing,nursing, and feeding andfinishing. Pig breedingcan occur throughrotational breedingsystems, where the use ofsuccessive boars of avariety of breeds isutilized to ensure highquality genes in theoffspring while loweringout of pocket breedingstock expenses. Terminalbreeding systems areanother breeding strategyinvolved in porkproduction, whichinvolves purposelycrossing boar familiallines for high qualitycarcass and productiontraits in the offspring.For the inseminationprocess, pigs can beinseminated through penmating, hand mating, orthe newly developedtechnique of artificialinsemination. Artificialinsemination does notrequire a boar to presentduring insemination,allows for increasedhygiene of the process andallows for selectivity inthe genetic material to bepassed on.

It is a highly skilled andtechnical procedure that isvery labour intensive tocomplete.

Farrowing is the processof a mother sow givingbirth to piglets, and oftenfarmers will providespecial facilities to ensurethat the mother sow andher piglets are protectedduring this process.Typically, 10 to 12 pigletsare farrowed per litter, andthese piglets are closelymonitored to accuratelytime the weaning processfor maximum efficiencyfor the pork production.At the age of two to fourweeks old, the piglets aremoved to a nursery,grower, or wean-finishbuilding to ensure thateach piglet meets marketweight.

The feeding and finishingstages have beenconsolidated togetherfrom their historicalseparation, and thehousing technologiesreflect this consolidation.Totally controlledenvironment buildings,open front with outsideapron buildings, double-curtain buildings, andhoop buildings offervarying degrees of controlover the environment thepigs grow in to offer themost efficient growthprocess. Within thegrowing and feedingprocess are two to ninediet phases which arecatered to develop andefficiently increase thepigs growth based on theirnutritional requirements.

Feed and medicationtechnologies havebenefitted from the highrevenue margins

in the pork industry.

The feed costs for atypical pork productionprocess is typically 65%of all of the productionexpenses. A typical“balanced” porkproducing pig diet includebarley, grain sorghum,oats, wheat, and corn areused to generate fat andenergy by utilizing thecarbohydrates and fats inthese dietary items.Oilseed and soybeanmeals are the pigs’primary source of proteinin their diet. Vitamins,minerals, and antibioticsare added to the feed toensure for healthy animalsfor consumption. Barrowand gilt pigs are separatedat this point in the porkproduction process, basedon their differentnutritional requirement.

By adding doses ofantimicrobial drugs tofeed and water, it wasfound in the 1940’s thatthe growth and feedconversion rates could beexponentially increased.In 1999, is was estimatedby the National ResearchCouncil that theagriculture industryutilized 19 million poundsof agriculture in its meatproduction industry. Itwas noted that a smallpercentage of thistechnology is used to treatillness in the animals, andthat the majority was usedto increase weight gainand decrease the mortalityrate in farms.

Pork and the United States: Anindustry of efficiency

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Pigs have been at thecentre of Chinese culture,cuisine and family life forthousands of years servingas the country’s essentialmeat. From a culturalstandpoint, pigs signifyprosperity, fertility andvirility with numerouspoems, stories and songscelebrating them. Forcenturies eating of porkwas either for sacrificialpurposes or instances ofcommemoration andfestivity. At the autumnalDouble Ninth Festival (onthe ninth day of the ninthlunar month), male eldersgathered at theirancestors’ tombs andslaughtered a pig as asymbol of that forebear’songoing provision for hisdescendants. However,over the past 50 years, therole pigs play in Chinesesociety has beenrevolutionized. A onceluxurious delicacy is nowan industrialized staple,with no signs of turningback.Traditionally China’s pigswere raised in smallnumbers by householdsfeeding them crop wasteand table scraps. Almostevery rural home once hada pig, as they were wellintegrated as part of thehousehold recyclingsystem, consumingotherwise inedible wasteand were valued for theirmanure. In fact, thewritten Mandarin Chinesecharacter for “home”depicts a pig under a roof,signifying the animal’slongtime

domestic importance.Pork consumption wasextremely efficient, withnext to no part of the pigwasted. Still, consumptionon percentage terms of theChinese diet was minimal,before the revolution of1949, the majority ofChinas population gotonly 3% of their annualcalorific intake from meat.

In 1978, the governmentunderwenttransformationalagricultural reform byreorganizing agricultureand emphasizing thehousehold-responsibilitysystem, dividing the landof the People's communesinto private plots. Now,farmers were able to keepthe land's output afterpaying a share to the state.Agricultural productiondramatically increased asa result, improving theliving standards ofhundreds of millions offarmers and simulatingrural industry as a result.With a growing ruralagricultural economy anda widespread increase inindividual purchasingpower, pork consumptionbecame a symbol oftriumph over hardship,and its consumptionskyrocketed.

In 1978 just before anyimplementation ofgovernment reform,China’s meat consumptionwas approximately 8million tons, a third of theU.S’s consumption of 24million tons. However, by1992, China hadovertaken the UnitedStates as the world’sleading meat consumerand consumption hascontinued to increasesince.

Until the 1980’s industrialfarms were largelyunknown, 95% of Chinesepigs came fromsmallholdings with fewerthan five animals. Todayjust 20% come from thesebackyard farms. Someindustrial facilities, oftenowned by the state or bymultinationals, produce asmany as 100,000 swine ayear. The pigs themselveshave changed physically,foreign breeds nowaccount for 95% of them;foreign breeds nowaccount for 95% of them;to preserve its own kinds,China has a national genebank (basically a giantfreezer of pig semen) anda network of indigenous-pig menageries.Historically, theCommunist Party hasprized itself of the self-sufficiency of providingfood to its people.

Although most of the pigsChina eats are indeedhome-grown, the feedrequired to produce thepork, generally processedsoy or corn

has increasingly beenimported. Given thescarcity of water and landin China, it cannot feed itspigs as well as its people.In a twist of fate, theanimal that used to atehousehold scraps, is nowin a position ofincreasingly relying onimported feed. MindiSchneider, an academic atthe International Instituteof Social Studies in TheHague reckons that morethan half of the world’sfeed crops will soon beeaten by Chinese pigs.Already in 2010 China’ssoy imports accounted formore than 50% of thetotal global soy market.

Despite the change inconsumption patterns,pigs continue to remain asymbol of prosperity andgood fortune. Althoughfrom an economicperspective the rise hassignified the emergence ofa middle class and adiminishing populationliving in poverty, theunintended consequencesare beginning to emerge.Lack of sustainability andenvironmentalmanagement, issues thatpreviously have beenshoved under the rug aregrabbing the attention ofthe internationalcommunity, as they areincreasingly becominginvolved in today’s globaleconomy. AlthoughChina’s insatiable appetitefor pork is a symbol of thecountry’s rise, it is also adanger to the world.

Swine: A growing Empire

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This week, our editorialstaff will be reviewing thecommon uses of pigimagery and metaphorsthroughout time. Pigshave often been labelledas a filthy animal, full ofdirt, greed, and badmanners. Our staffdecided it was time tobreak down theseconstructs and provide acontext to the origins ofthese ideologies.

Folklore and Mythology

In Book 10 of Homer’sOdyssey, the witch that isCirce turns Odysseus’screw into a pack of swine.The imagery of a pig is

purposefully chosen byHomer, as the pig imagerywas used to represent theantithesis of the Sun God,and of a comic version ofan underworld god. Pigswere often featured asvictims of carnivorouscreatures, and their deathswere symbolic of thedeath of Odysseus’spiggish self.

Strength of imagery: 4/10

Cultural References

The Chinese zodiacfeatures the Pig as one ofanimals in the 12 yearcycle. The Chinese zodiacfollows the belief that theyear of birth will dictate

the personality traits ofan individual. Accordingto myth, the Pig was thelast animal to arrive whenthe Jade Emperor calledthe great meeting. The Pigwas the last to arrive as hestopped along the way topartake in a feast, afterwhich he promptly fellasleep. This is conduciveto the idea that the pig islazy and gluttonous.

Strength of imagery: 7/10

Children’s Media

Hayao Miyazaki, masteranimator and director ofStudio Ghibli, graced theworld with his animatedmasterpiece, SpiritedAway in 2001. The plotfollows a young girl,Chihiro, as she works inthe spirit world to free herparents from a curse theyhave been trapped under.This curse has turnedthem into pigs, andChihiro slaves in abathhouse to buy backtheir freedom. Her parentshave been turned into pigsto atone for their selfish,greedy, and gluttonousactions of eating the foodthat was prepared for thespirits. Miyazaki utilizesstrong imagery in thescenes of the parents,featuring food spewingfrom their mouths, adisheveled appearance,and an enormous weightgain.

Strength of imagery: 8/10

Art and Entertainment

Perhaps the most famous

of swine imagery is thatof George Orwell’s 1945classic Animal Farm. Thepurpose of this novel wasto mirror the RussianRevolution of 1917, withthe various animalsrepresenting the keymembers of therevolution. Of theserepresentations, the mostprominent were the rolesof the pigs. Meant torepresent the high powersof Russia, the pigsreflected personality andideology traits of Stalin,Trotsky, Marx, andMolotov, as well as theirchildren and youngprotestors. These pigs,particularly Napoleonwho is the representationof Stalin, are hungry forpower and control. This isallegorical of thetraditional idea of greedassociated with pigs andpork flesh. Animal Farmutilizes the ideas of porkproduction, pork farming,and the fear of beingconsumed or controlled todirectly relate tocommunism and the riseof Stalin.

Strength of imagery: 9/10

Popular Culture – Pork Edition

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Pork was the most popularvariety of meat availableto the Ancient Greeks.Meat was used as a way toindicate status, and thelarger the animal one waseating, the higher in rank,wealth, and power theywere. Beef was thought tobe the pinnacle ofsophistication in AncientGreece, which is why theconsumption of pork wasso prominent in Greekculture. The small pigswere much moreaffordable to the middleand lower classes, andtherefore were anaccessible protein source.Pigs were brought toIsrael by the Greeks at theclose of the Bronze Age,as pork was a local andcheap commodity thatwas easily moved. Thelocality of pigs to Greecewas also a factor in its lowprice. Exotic meats, suchas ostrich, was especiallyexpensive and rare toacquire, whereas pork

could be produced andprocessed locally.

Although pork wasbrought to Israel by theGreeks, the Jewishinhabitants did notpartake. Pork was reveredin the Torah as being anunclean meat, and Jewishpeople were prohibitedfrom even touching a porkcarcass. Pork was viewedas an inherently Greekfood, a staple of their diet,and the Jewish refusal topartake in eating porkostracized them furtherfrom these communities.The refusal of pork was soingrained in the Jewishculture that offering porkto a person was often usedas a test to determine ifthey were Jewish. If theperson refused the pork

, they were found the beJewish, and couldpotentially be put to deathover this.

Ancient Greeks were notwasteful consumers, andoften every piece of ananimal was eaten orprepared to ensuremaximum utilization ofthe animal. The loins andside ribs were viewed asequal meat cuts to thebrain or liver, and allwould be prepared andserved at an averageGreek dining table.

In addition to thenutritional value porkprovided to the Greeks,there was a level ofspirituality that wasassociated with the animalas well. Live pigs wereoften sacrificed to thegods, and pig’s blood wasthought to be a purifyingagent, able to remove evilfrom the world. Due to thevast quantity, ease ofaccess, and low cost,piglets were commonlysacrificed to the gods,though adult pigs were notexempt from thesacrificial chopping block.

Demeter, the Olympiangoddess of agriculture,grain, and bread, hadlegends and myths writtenabout her love for theswine. Often, in art,Demeter was portrayed ascarrying or walking withswine, as the animal was asacred symbol to her.Though her animalsymbol was the serpent, a

representation of rebirthin nature in Greek culture,the swine was oftenpraised by Demeter. Shehad a fondness for theshape of the animal, andrewarded pork sacrificesby ensuring the earthremained fertile for theGreeks. The pig waschosen as the sacrificialanimal for the earth’sfertility due to theanimal’s tendency todestroy corn, thereforemaking itself an enemy ofagriculture.

Pigs were not whollysacrificed in AncientGreece, and only parts ofthe animal were left topay homage to the gods.The rest of the animalwould be devoured in afeast style setting. Eatingalone was viewed as asuspicious activity, andheavily frowned upon.Therefore, large festivalswere organized to holdmass ritualistic sacrifices,and the people wouldprepare the leftovers to beeaten. In Ancient Greece,connectivity to thecommunity and to otherwas an incrediblyimportant part of theirculture, and these festivalswere symbols ofpatriotism and pride intheir community andcountry.

The tale of Pork in AncientGreece

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Pork is used around theworld in many ways. Butwhat is the meaningbehind its use? Religioncan be an influentialinstrument in a person’severyday life. Beliefs andculture create abackground for the way anindividual speaks, dresses,eats, prays, and so on.Food is continuouslyaltered from one religionto another. Rituals,ceremonies, scriptures,and holidays are thebackbone of numerousdietary beliefs in some ofthe world’s most well-known religions. This iswhy pork is so important,when observing a religiousdietary belief. Pork iseverywhere in the modernworld, as well as inancient times. It is a meatthat has been around longenough to accumulategood and bad beliefsassociated with its use.

Islam is a prime exampleof a community that hasreligious affiliations withpork. Muslims abstainfrom the consumption anduse of pork because theirsacred scripture says to doso. The main reason porkis forbidden for Muslimsis because it says in theHoly Quran that somefood is allowed, whileothers are explicitlydeclared haram, whichmeans forbidden. Andpork is one of thoseforbidden foods. Theseprohibitional beliefs arederived from Qur’an’s

following words;“forbidden to you (forfood) are: dead meat,blood, the flesh of swine,and that on which hathbeen invoked the name ofother than Allah” (Qur’an5:3). Pork is not dirty butrather regarded as impure,unhealthy, and harmful forhumans due to the fats,toxins, and bacteria itcontains. Anything thatstrays from the pure, andreaches into the forbiddenterritory is not meant to beconsumed by a Muslim.Muslims living in westernsocieties often face achallenge with this issuebecause they have a hardertime finding halal meat. Itcan be difficult todetermine if animals havebeen slaughtered in anIslamic way, or if the foodthey buy contains anyprocessed pork.

Judaism follows a similarlaw about pork in theirreligion. The Torah givestwo physical signs thatmark kosher land animals:they ruminate, which ischewing their cud, andthey have fully splithooves. If an animal straysfrom at least one of thesetwo signs, then it is notokay to consume theirflesh in anyway. This iswhere pork lies. Althoughpigs have split hooves,they are not ruminants.Many of the commentariesoffer reasons forthe mitzvah of keepingkosher. However,the Talmund asserts that the

kosher laws fall under thecategoryof chok, mitzvahs withoutany rationale. Dependingon the Jewish sect that aperson identifies with, therationale behind abstainingfrom pork consumptionwill be different. ManyJews take this mitzvahvery serious calling it apig. Many call theanimal davar acher,meaning “another thing,”rather than by its propername. This practice goesback to Talmud scriptureand is the best way for aJew to avoid the name.Raising swine may be astep too far for someJewish strains, because itis viewed as a cursed hingto do since they areuntrusted organism.

Although Christians sharea portion of their holytexts in which they abideby, with Judaism,Christians have a differentstance on the use andconsumption of pork.From a Christianperspective, there is the itdea that these laws arepart of an "old covenant"that was replaced withbelief in Jesus, and theNew Testament. Any lawsthat belonged to the oldcovenant may not befollowed by all. It wasn'tjust the dietary rules butmany others that wereabandoned by Christians.Islam doesn't have thisconcept and so kept moreof the Jewish practices-including the dietarylaws. From a historicalperspective, Christianity isa missionary religion

where consuming porkwas common. It is likelythat to succeed as amissionary religion,Christians would have toadapt to society aroundthem when they travelled.They would not have toforcing potential convertsto give up on their favoritefoods in hopes to preventpeople from straying awayfrom the religion. AsChristianity began,converts were bringing intheir own diets and food,which helped the religionto spread and disregardsome of the previouslyfollowed restrictions.

These are obviously notthe only religionsassociated with porkrestrictions. Many otherworld religions consume,or do not consume swineflesh for their ownreligious reasons. Theinteresting thing aboutJudaism, Christianity, andIslam, is that they are threereligions that stem fromJudaism. To see howhistorical context andbelief can cause changesin daily activities likefeeding, between threereligions that came fromvirtually the same place.Christianity deviated fromJudaism before Islam wasintroduced, but Islamshares the feedingpractices with Jews.Perspective of scriptureand beliefs is what setsthese three religions apartfrom one another when itcomes to pork. Religiousperspective determines thegood and bad of pork.

The good, the bad, and the porky:Religious affiliations of pork

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If you have ever had achance to travel to adifferent country, you mayhave noticed many thingsthat are different betweenthe cultures. Is it theclothing? Is it thelanguage? A majordifference is almostalways the cuisine. Asingle food source can bedrastically altered by thelocation in which it isprepared. One of thesefoods that is universallyused in almost everycorner of the world, is thejuicy, tender, deliciousmeat of a pig. That’sright! In just a few shortminutes you will havebeen across the globefollowing the use of pork.

Let’s start here in NorthAmerica. Bacon is astaple found in Canadaand the U.S. Frompeameal bacon, to maplebacon, to smoked bacon.Bacon is side pork,meaning it comes fromthe side of the pig and iscured before you serve it.

The fat in bacon is whatprovides it with most ofthe flavor and allows it tocook up crispy, yet tender,making it easy to use.People eat bacon by itself,for breakfast, on theclassic BLT sandwich atlunch, and even wrapother forms of meat inbacon for a classic NorthAmerican dinner. Bacon iselastic in its use and hasbeen a classic food formany.

The history of the pig, orhog, roast dates back asfar as you can imagine itwas one of the first foodsman had access to and isvisible throughout history.All the way back tocaveman era. This is whyit comes as no surprisethat pig roasting is stillextremely popular aroundthe world. Tying a largehog to a stick and rotatingit over a fire is popularbecause its usually no

t just about the food. Thisis where pork is usuallythe center of attention in asocial gathering. It bringspeople together.Travelling to Hawaii orPuerto Rico can give youa taste of what atraditional pig roast islike, and allows you to seethe ability for a single pigto bring people together.

If you head across theocean you step intoanother area of porkexpertise, specificallyKorean Barbeque. Koreanbarbecue, or Gogigui (meat roast) in Korean refersto the "Korean" methodof roasting beef, pork, chicken, and other types ofmeat. Such dishes areoften prepared at thediner's table on gas orcharcoal grills that arebuilt into the tableitself. For pork, there aretypically two typesserved. Either a marinatedspicy pork bulgogi, or anunmarinated. These are abarbeque classic in Korea.Served just right with aside of rice, and moundsof raw and barbequedvegetables, makes for amemorable meal.

Taking a leap over toChina, there are so manypopular pork dishes thathave used their popularityto become common inEurope and NorthAmerica. One of thecommon Chinese porkdishes is a good ole porkdumpling. Combiningpork with sesame sauce,

onions, cabbage, andmore stuffing deliciouswonton skins andsteaming them untilperfection. This is aculinary delight for manypeople in China andaround the world. Chinesefood has pork dishescovered in all directions,from sweet and sour, tospicy, to barbequed. Porkis a staple for a typicalChinese dinner.

If we take a minute inAfrica, you will besubjected to a typicalspicy African pork dish.Ranging from spicygrilled pork tenderloin, tomany spicy pork stews.A tagine is a vessel with aconical lid used in theMiddle East and NorthAfrica to serve long-simmered stews.5 Thesetraditional spicy porkstews spend time beingsimmered to perfectionfor many in the Africancontinent.

These are a few of theplaces around the worldthat utilize pork indifferent ways. Pork is aversatile meat that can becured, marinated,barbequed, and pair withother food items. Spicy, orsweet, pork is a belovedaround the world and hasbeen around for ages.Time and time again, porkmakes us use our tastebuds in different ways andextend our appreciation ofthe delicious meat.

How do you like your bacon? A look at world-wide pork cuisine

Volume1,Issue1 www.thedailyswine.com April10th,2017

The Daily SwineVolume1,Issue1 www.thedailyswine.com April10th,2017

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