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The Iberian pig, also known in Portugal as the Alentejo Pig, is a traditional breed of the domestic pig (Sus scrofa domesticus) that is native to the Iberian Peninsula. The Iberian pig, whose origins can probably be traced back to the Neolithic , when animal domestication started, is currently found in herds clustered in Spain and the central ...
Platter of jamón ibérico with beer and pan con tomate. According to Spain's denominación de origen rules and current regulations on jamón, the dry-cured jamón ibérico must be made from either pure breed Black Iberian pigs or cross-bred pigs at least 50% Black Iberian mixed only with Duroc pigs, the same restriction as required to keep official ibérico denomination on any Spanish pork ...
Pigs have appeared in literature with a variety of associations, ranging from the pleasures of eating, as in Charles Lamb's A Dissertation upon Roast Pig, to William Golding's Lord of the Flies (with the fat character "Piggy"), where the rotting boar's head on a stick represents Beelzebub, "lord of the flies" being the direct translation of the ...
The pig (Sus domesticus), also called swine (pl.: swine) or hog, is an omnivorous, domesticated, even-toed, hoofed mammal. It is named the domestic pig when distinguishing it from other members of the genus Sus. It is considered a subspecies of Sus scrofa (the wild boar or Eurasian boar) by some authorities, but as a distinct species by others.
Hog maw, sometimes called pig's stomach, Susquehanna turkey or Pennsylvania Dutch goose is a Pennsylvania Dutch dish. In the Pennsylvania German language, it is known as Seimaage [1] (sigh-maw-guh), originating from its German name Saumagen. It is made from a cleaned pig's stomach traditionally stuffed with cubed potatoes and loose pork sausage ...
Spanish cochinillo asado Su porcheddu, Sardinian cuisine. Lechón (Spanish, Spanish pronunciation:; from leche "milk" + -ón), cochinillo asado (Spanish, literally "roasted suckling pig"), or leitão (Portuguese; from leite "milk" + -ão) is a pork dish in several regions of the world, most specifically in Spain (in particular Segovia), Portugal (in particular Bairrada) and regions worldwide ...
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The Mexican Creole hairless pig, known as cerdo pelón in Spanish, is small with a grey/black color and no hair. It has a narrow snout and long head. [3] The cerdo pelón has been used in traditional Yucatán cuisine for dishes like Cochinita pibil [4] and "Cabeza de cochino." [5] The Mexican Creole hairless pig is now considered endangered. [6]