Pork, is the flesh of hogs, killed for culinary purposes.

Having already, in the article Hog, treated of the relative salubrity of this aliment, when eaten in a fresh state ; and likewise stated the best mode of preserving meat in general, under the heads of Beef,Flesh-Meat,and Pickle; we shall at present only add the method formerly practised for huc-canning, or pickling pork, by the famous Buccanneers of America. First, they cut the flesh into long pieces, about an inch and a half thick ; and, after sprinkling it with salt, and suffering it to remain in that state for 24 hours, these slices were next dried in stoves till they acquired a bony hardness, and a deep brown colour.—Pork, treated in this manner, if packed in casks, may be preserved for upwards of a whole year; and, when Soaked in luke-warm water, be-comes plump, and has a rosy appearance. It likewise possesses a grateful flavour under the various forms of cookery, and is relished by the most delicate palate.

Beside the usual manner of curing pork with bay-salt some housewives add juniper-berries, pepper, Nitre, and other antiseptic substances. The salt last mentioned, when used in small proportions, is peculiarly calculated to resist putre-faction.—See Pickle. vol.iii.p.374.