Pork and Ham Recipes
Pork is considered the other white
meat.
- Pork from the haunch of the
pig and then cured is called ham. Other eaten parts
include pork shoulder, pork chops, pork neck bones, and pigs'
feet. Pork ribs are taken from the pigs' ribs and the meat
surrounding the bones.
- Bacon is taken from the sides,
back, or belly and cured, and is extremely popular in the US as
breakfast food. Pork intestines are called chitterlings or
chitterlings. Pork is particularly common as an ingredient
of sausage. Chorizo, fuet, and salami are sausages
typically made with pork. Scrapple is another aggregate
meat-food derived from pigs.
- Pork products are often cured
by salt (pickling) and smoking. The portion most often
given this treatment is the ham, or [rear] haunch of the pig;
pork shoulder, or front haunch, is also sometimes cured in this
manner.
- In earlier centuries in the
United States, some pork products figured prominently in the
traditional diets of poor Southerners, such as pigs' feet, hog
jowls, and other parts not wanted by wealthy Southerners,
because they were both available to them and affordable for the
very poor.
Hams
- The word ham comes from the
Old English hamm. George A. Hormel & Company pioneered
canned hams in America in 1926. Country ham is first
mentioned in print in 1944, referring to a method of curing and
smoking done in the rural sections of Virginia, Georgia,
Tennessee, Kentucky, Vermont and other nearby states. The
term now refers to a style, rather than location.
Here are the recipes from Thom's
Recipe File...
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