meat can harbor and transmit parasites from
infected animals and their remains (see p. 126
on trichinosis). Perhaps in part for this reason,
and because pigs are difficult to herd and will
devour field crops, pork eating has been
forbidden among various peoples, notably
Middle Eastern Jews and Muslims.
There are several specialized styles of
pigs, including lard breeds, bacon breeds, and
meat breeds, some large-boned and massive,
some (Iberian and Basque ham pigs)
relatively lean, slow-growing, small and dark-
fleshed, much like their wild south-Europe
ancestors. Today most of the specialized
breeds have been displaced by the fast-
growing descendents of a few European bacon
and meat breeds.
Pork Like modern beef, modern pork comes
from much younger and leaner animals than
was true a century ago. Pigs are typically
slaughtered at six months and 220 lb/100 kg,