Pork is the flesh of young pig, and what I have said of veal applies in the main to pork, so far as nutritive value is concerned, but as there is more fat in pork than in veal, all the dangers of producing poisonous compounds, by roasting, baking and frying, are proportionately increased. The deepest parts of the lean of roast pork (if cooked through, so as to make sure of killing any parasites that may infest it, and to which pork is especially liable) may be eaten with impunity by most persons; but unfortunately this is not the cut generally liked, the browned outside being the favourite part, and the most dangerous. The younger the pork the less nutritive it is, but there is less chance of parasites, and in sucking pig this is reduced to a minimum. Now the objections to pork apply in a very much less degree to well-boiled pork. But boiled pork means salted pork, which raises a new difficulty. (See Cooking, etc.)