Pork

Pork is the meat of the domestic pig (Sus domesticus). It is one of the most commonly consumed meats worldwide. It can be cured, smoked, or cooked fresh.

Pork is used in a wide variety of dishes, from cured meats like ham and bacon to fresh cuts and sausages. It provides a savoury flavour and texture to processed foods.

Pork is not a food additive and does not have an E-number. The UK's Department for Environment, Food & Rural Affairs (Defra) oversees standards for pig production. Red meat, including pork, is a source of protein, iron, and zinc. The Scientific Advisory Committee on Nutrition (SACN) advises that people who eat red meat should consider reducing their intake, as high consumption of red and processed meat has been linked to an increased risk of bowel cancer. The World Health Organization's International Agency for Research on Cancer (IARC) classifies processed meat as a Group 1 carcinogen and red meat as a Group 2A carcinogen.