Pork Collection (page 9)

Country terrine sliced on chopping board with bowl of gherkins in background

Roast leg of pork with broccoli and potatoes

Rolled pork belly being tied with string, front view

Chef using spatula to sir garlic, ginger, spring onion, and pork slices in wok

Pork loin tied with kitchen string and spit prongs inserted through each end, seasoned with sprigs of rosemary and thyme

Pork shoulder chop, close-up

Spain, Catalonia, three types of Catalan sausage, from left, Butifarra blanca, Butifarra negra and Fuet

Patrani Machchi, Navratan Pullao, Mangai Achar, and Vindaloo

Italy, Florence, Mercato Centrale, pig trotters, front view

Slices of smoked pork shoulder

Spreading garlic and rosemary stuffing on loin of pork, using spatula, close-up

Chuck steak and two pork chops

Three rashers of bacon, view from above

Spare Ribs

Roast pork belly and apple slices on plate, close-up

Raw pork hock, close-up

Large selection of smoked sausages, close up

Two raw pink pork spare ribs marbled with fat

Two pork spare ribs on marble work surface

Vietnamese roast pork served with white rice and a side dish of pickled vegetables, view from above

Chef using carving knife and fork to cut roast shoulder of pork into thick slices on wooden chopping board

Haslet, a traditional English meat loaf, with two slices cut away, close-up

Plate of cured pork with puy lentils, a typical dish from Auvergne, France, view from above

Person grinding mince pork and beef

Selection of Italian cured meats including mortadella, bresaola, pancetta, coppa, salami and prosciutto

Katsu curry, curry rice with deep-fried pork and mushroom sauce, a Japanese dish

Using scissors to cut pork crackling in half crossways on wooden chopping board

Pork rib roast

Slow-cooked belly of pork

Sweet and sour pork with vegetables and rice on green plate, on checked tablecloth

Spicy salad of vermicelli, prawns and pork, Yam Pla Muek Mamuang, and Hoy Lai Phad Nam Prik Phao

Two pieces of Chinese cured pork

Saucisse de Morteau or Belle de Morteau smoked pork sausage

Pouring sauce over braised pork belly, onions and fresh herbs in a pan

Pork sausage stew containing red peppers, baked beans, tomatoes, bay leaf, with spoon embedded and plates and cutlery nearby, close-up, view from above

Girl holding bowl of sweet and sour pork in one hand and chopsticks in the other hand, close-up

Pork faggot sliced in half

Oriental pork ribs on barbecue grill, tongs picking up one piece

Rubbing sea salt, herbs and crushed spices into cuts on a piece of pork (making crackling), close-up

Sea salt being rubbed into scored rind of pork joint, high angle view

Mu sap bai kraphaeo served on white plate with basil

Four rashers of streaky bacon, view from above

Slice of pie made with various meats and boiled egg, served with green salad and dollop of chutney, high angle view

Close-up of sweet and sour pork being stirred and lifted in a frying pan by a metal serving spatula

Large piece of Ham

Ham egg and cheese toasted sandwich

Chef pressing corners of wonton wrappers together above glass mixing bowl containing minced pork, close-up

Deep-fried bean paste sauce with noodles, tossed noodles with ginger and spring onions, double-faced brown rice noodles with pork, dry-braised Yi noodles, and Singapore fried rice sticks

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"Pork: A Journey Through Time and Flavor" Step into the world of pork, where tradition meets innovation. From the humble butcher shops of yesteryears to modern-day mobile butchers, this versatile meat has stood the test of time. In a quaint high street in Shoreham-by-Sea, Sussex, a bustling butchers shop proudly displays its array of cuts. The diagram on the wall showcases the artistry behind each piece, ensuring that no part goes to waste. It's a reminder that every slice tells a story. Travel back to the swinging 1960s and you'll find yourself in a charming pork pie shop. The aroma of freshly baked pies fills the air as locals gather for their favorite savory treat. This is where culinary traditions are passed down from one generation to another. Venture further into Tuscany, Italy, and discover an assortment of Tuscan salami - each with its own distinct flavor profile. These delicacies have been perfected over centuries using traditional techniques handed down through families who take immense pride in their craft. Take a step back even further to the roaring 1920s when women began breaking barriers by becoming skilled butchers themselves. In an era dominated by men, these trailblazers proved that gender had no bearing on expertise or passion for quality meats. The journey doesn't end there; it continues with Gloucester Old Spot piglets happily suckling from their sow at Morteon Show UK. These adorable creatures remind us that every succulent cut starts with nurturing and care given to our porcine friends. Notting Hill Gate and Coronet Theatre in West London come alive with tantalizing aromas wafting from food stalls serving up mouthwatering cooked pork dishes. Two saveloys accompanied by crispy potato chips create a satisfying meal fit for any occasion. As we reflect upon "From Pig to Pork" captured in black-and-white photographs from 1897, we are reminded of the timeless connection between humans and this versatile meat.