Pork Meat

Pork meat is the common name for the meat of domestic pigs. It is one of the most widely consumed meats worldwide, valued for its flavor and versatility. The meat is obtained from pigs raised for food production.

Pork meat is used as a primary ingredient in a vast array of food products, providing protein and flavor. It is commonly found in fresh cuts, processed meats like sausages, hot dogs, bacon, ham, and canned meat products, as well as an ingredient in prepared meals and sauces.

Pork meat is regulated by the U.S. Department of Agriculture (USDA) as a food product, not as a food additive by the FDA. It is a good source of protein, B vitamins, and minerals like zinc and iron. The World Health Organization's International Agency for Research on Cancer (IARC) has classified processed meat, which often includes pork, as carcinogenic to humans (Group 1), and red meat (including pork) as probably carcinogenic to humans (Group 2A). These classifications are based on evidence linking their consumption to an increased risk of colorectal cancer. The Dietary Guidelines for Americans (2025-2030) recommend limiting saturated fat intake to less than 10% of daily calories; some cuts of pork can be high in saturated fat.