instance_of pulled pork
Commonly , especially in ___MASK46___ , red ___MASK73___ or dark ___MASK73___ is red when raw and dark in color when cooked , in contrast to white ___MASK73___ , which is pale in color before and after cooking . This definition only refers to flesh from mammals or fowl . ___MASK73___ is animal flesh that is eaten as food . Humans have hunted and killed animals for ___MASK73___ since prehistoric times . The advent of civilization allowed the domestication of animals such as chickens , sheep , pigs and ___MASK88___ , and eventually their use in ___MASK73___ production on an industrial scale . Charcuterie ( or ; northern or southern , from " ___MASK14___ " " ___MASK73___ " and " cuit " " cooked ") is the branch of cooking devoted to prepared ___MASK73___ products , such as bacon , ham , sausage , terrines , " galantines ", " ballotines ", " pâtés ", and " confit ", primarily from pork . The ___MASK76___ ( Sus scrofa domesticus or Sus domesticus ), often called swine , hog , or ___MASK96___ when there is no need to distinguish it from other pigs , is a large , even - toed ungulate . It is variously considered a subspecies of the ___MASK78___ or a distinct ___MASK17___ . The ___MASK76___ ' s head - plus - body - length ranges from , and the adult can weigh between . Compared to other artiodactyls , its head is relatively long , pointed , and free of warts . Even - toed ungulates are generally herbivorous , but the ___MASK76___ is an omnivore , like its wild relative . ___MASK31___ or cookery is the art , ___MASK47___ and ___MASK44___ of preparing food for consumption with the use of heat . ___MASK31___ techniques and ingredients vary widely across the world , from grilling food over an open fire to using electric stoves , to baking in various types of ovens , reflecting unique environmental , economic , and cultural traditions and trends . The ways or types of cooking also depend on the skill and type of training an individual cook has . ___MASK31___ is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments . ___MASK31___ can also occur through chemical reactions without the presence of heat , most notably with ceviche , a traditional South American ___MASK89___ where fish is cooked with the acids in lemon or lime juice . ___MASK40___ is the culinary ___MASK35___ for ___MASK73___ from the domestic pig (" Sus domesticus "). It is the most commonly consumed ___MASK73___ worldwide , with evidence of pig husbandry dating back to 5000 BC . ___MASK40___ 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 ___MASK73___ products , many from pork . A ___MASK62___ is a cylindrical ___MASK73___ product usually made from ground ___MASK73___ , often pork , beef or veal , along with salt , spices and other flavourings and breadcrumbs , with a skin around it . Typically , a ___MASK62___ is formed in a casing traditionally made from ___MASK43___ , but sometimes from synthetic materials . Sausages that are sold uncooked are usually cooked in many ways , including pan - frying , broiling and barbecuing . Some sausages are cooked during processing and the casing ___MASK26___ then be removed . Culinary names , menu names , or kitchen names are names of foods used in the ___MASK58___ or selling of ___MASK61___ , as opposed to their names in agriculture or in scientific nomenclature . The menu name ___MASK26___ even be different from the kitchen name . For example , from the 19th until the mid - 20th century , many restaurant menus were written in French and not in the local language . Bacon is a ___MASK73___ product prepared from pork and usually cured . It is first cured using large quantities of salt , either in a brine or in a dry packing ; the ___MASK45___ is fresh bacon ( also known as green bacon ). Fresh bacon ___MASK26___ then be further dried for weeks or months in cold air , or it ___MASK26___ be boiled or smoked . Fresh and dried bacon is typically cooked before eating , often by frying . Boiled bacon is ready to eat , as is some smoked bacon , but ___MASK26___ be cooked further before eating . Pulled ___MASK40___ is a method of ___MASK31___ ___MASK40___ where what would otherwise be a tough cut of ___MASK73___ is cooked slowly at low temperatures , allowing the ___MASK73___ to become tender enough so that it can be `` pulled '' , or easily broken into individual pieces . Pulled ___MASK40___ is found around the world in a variety of forms .