Pork is the culinary name for the meat of a domestic pig (Sus scrofa domesticus). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC.
Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon, and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.
Its myoglobin content is lower than that of beef but much higher than that of chicken. The USDA treats pork as red meat. Pork is very high in thiamin (vitamin B1). Pork with its fat trimmed is leaner than the meat of most domesticated animals but is high in cholesterol and saturated fat.