Pork

Pork is the culinary name for meat from a domestic pig. It is one of the most commonly consumed meats worldwide. It is typically prepared by butchering the pig, then cutting, curing, or cooking various parts of the animal.

Pork is widely used in food for its flavor, protein content, and texture. It is a versatile ingredient found in various forms, including fresh cuts, processed meats like sausages and bacon, and as an ingredient in many prepared dishes.

As a whole food, pork is regulated by the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA) for safety and labeling. It is a good source of protein, vitamins, and minerals. The Dietary Guidelines for Americans (2025-2030) advise limiting saturated fat intake to less than 10% of daily calories, and some cuts of pork can be high in saturated fat. JECFA and EFSA typically evaluate food additives or contaminants, not whole foods like pork.