Uncured Calabrese Salami: Pork

Pork is the culinary name for meat from the domestic pig. It is one of the most widely consumed meats in the world. It can be prepared and eaten fresh, or it can be preserved through curing, smoking, or salting.

Manufacturers use pork as a primary protein source in a wide variety of food products. It is valued for its flavor and versatility, appearing in fresh cuts, ground meat, and processed products like ham, bacon, sausage, and salami.

Pork is a source of protein, vitamins, and minerals. The FDA regulates meat products, including pork, for safety and proper labeling. The International Agency for Research on Cancer (IARC) has classified processed meat, which often includes pork, as carcinogenic to humans (Group 1), based on sufficient evidence that consumption of processed meat causes colorectal cancer. This classification applies to processed meat in general, not specifically fresh pork. The Dietary Guidelines for Americans recommend limiting saturated fat intake, which can be present in some cuts of pork.