The domestic pig (Sus scrofa domesticus or Sus domesticus); often called swine, hog, or just pig when there is no need to distinguish, is a large, even-toed ungulate.

It can either be considered a sub-species of the wild boar or a distinct relative. The domestic pig's head-plus-body-length ranges from 0.9-1.8m (35-71in) and the adult can weigh between 50-350kg (110-770 lb). Compared to other artiodactyls, its head is relatively long, pointed and free of warts. Even-toed ungulates are generally herbivorous but the domestic pig is an omnivore like its wild relative.

The meat from domestic pigs is called Pork. It is the most commonly consumed red meat worldwide especially in eastern Asia but its consumption is forbidden in certain religions such as Islam and Judaism. For this reason, pork is illegal in many Islamic countries. It is often eaten unprocessed but cured (preserved). Pork products are also very common; these include smoked pork, ham, bacon and sausages. Being high in protein, rich in many vitamins and minerals, lean pork can be an excellent addition to a healthy diet.

Like all meat, pork is mostly made up of protein; protein content of lean, cooked pork is around 26% by fresh weight but by dry weight can be as high as 89%, making it one of the richest dietary sources of protein. It contains all the essential amino acids necessary for growth and maintenance of our bodies; in fact meat is one of the most complete dietary sources of protein. For this reason, eating pork or other meats may be of particular benefit for body builders, recovering athletes, post-surgical patients or other people who need to build up/repair their muscles.

Pork contains varying amounts of fat ranging from 10-16% but can be much higher depending on the level of trimming and various other factors. Clarified pig fat called lard is sometimes used as cooking fat. Like other types of red meat, pork is mainly composed of saturated and un-saturated fats present in approximately equal amounts. It’s fatty acid composition is slightly different from the meat of ruminant animals, such as beef and lamb.

Pork is a rich source of many different vitamins and minerals such as Thiamin, Selenium, Zinc, Vitamin B12, Vitamin B6, Niacin, Phosphorus and Iron.

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