Recipes
Pork

In the past, pigs were raised mainly to produce ham, bacon and sausages. Now, farmers are using so-called "pigs for fattening" for the preparation of cured meats and sausages, and "lean hogs" (pigs that develop early and are slaughtered at 5-6 months of age) for meat, with a fat content comparable to that of beef.

Weaners
Male or female pigs, 5-6 weeks old, that have only been fed milk (suckling pig); the meat is tender and pinkish, and tastes slightly like milk.

Pork
Meat from females or neutered males has a pinkish-red colour, pasty consistency, a velvety fine-grain texture, and abundant deposits of fat under the skin (lard, bacon, guanciale) and around the belly (flare fat, lard).

The Sow
Meat from a female that has farrowed is dark and coarse grained.

The Boar
Meat from male animals destined for breeding, older than 8 months, has a dark red colour and an unpleasant smell.

In the past, pigs were raised mainly to produce ham, bacon and sausages. Now, farmers are using so-called "pigs for fattening" for the preparation of cured meats and sausages, and "lean hogs" (pigs that develop early and are slaughtered at 5-6 months of age) for meat, with a fat content comparable to that of beef.

Weaners
Male or female pigs, 5-6 weeks old, that have only been fed milk (suckling pig); the meat is tender and pinkish, and tastes slightly like milk.

Pork
Meat from females or neutered males has a pinkish-red colour, pasty consistency, a velvety fine-grain texture, and abundant deposits of fat under the skin (lard, bacon, guanciale) and around the belly (flare fat, lard).

The Sow
Meat from a female that has farrowed is dark and coarse grained.

The Boar
Meat from male animals destined for breeding, older than 8 months, has a dark red colour and an unpleasant smell.