Pork

Referred to as "The Other White Meat," Pork is a meat originating from the pig that comes in a variety of cuts, and can be cooked almost any way. See the Mahalo Barbecue page for more ways to cook pork.

By April 27, 2009, six countries—China, Ukraine, Kazakhstan, Philippines, Thailand and the United Arab Emirates—have banned some U.S. and Mexican pork products as a reaction to the swine flu outbreak, despite reassurances from the U.S. that pork is not related to the outbreak.BBC: Asia on high alert for flu virus (April 27, 2009)

On April 29, 2009, Egypt began a plan to destroy more than 300,000 pigs across the country, despite the fact that the virus is not present in Egypt. The meat will be sold for consumption.BBC: Egypt slaughters pigs... (April 27, 2009)

On March 5, 2010 The National Pork Producers Council reached an agreement between the United States and Russia that will re-open the Russian market to U.S. pork.http://www.nppc.org/News/PressRelease.aspx?DocumentID=25686

Whole pigs are sometimes cooked, commonly at outdoor celebrations feeding large groups of people. Smaller cuts like ribs, roasts and chops can be cooked a variety of ways. Ribs, which are popular in the Southern United States, can be boiled or grilled and are often covered in barbecue sauce or rubbed with a mixture of dried spices. Like the name suggests, pork roasts are commonly roasted or baked. Chops can be cooked several ways including grilling, breading and frying or stuffing and baking.

In addition to cooking individual cuts, pork is also commonly cured, to make bacon and ham, and processed, to make sausage and salami. It is also a main component of Spam.