Pork

its good

The sausage tree or Kigelia Africana is toxic to humans. But it is eaten by some animals like giraffes, elephants, baboons, monkeys, and some parrots. I believe it's a very heavy fruit and has done a lot of damage to cars etc… parked underneath the tree as the fruit can weigh up to 10 - 12 kgs. Its not for human consumption, so please don't eat it.

NO, they are NOT from baby pigs! They are a cut of smaller ribs from the back of the rack, thus called baby back. The word "baby" refers to the size, the word "back" refers to location of the cut. It's a shorter way of saying "small ribs from the back of the rack". So have no fear. You can eat baby back ribs without worrying about them being from young pigs. Enjoy!

probally the way they cook it or preserve it

Botarga or bottarga

for flavor

They have the world's best pork. ..without a doubt. I don't think they are muslins.

Simply because part of the fat in the meat mix melts down

Muslims cannot eat pork in any place; it is forbidden for all places and all times.

There are three ways I cook bacon.

Oven: You line bacon up on an oven pan.( you can use ~Pam~ spray) Then you put bacon in oven at 350. You check on bacon every so often. (If you like crunchy bacon, then leave it in a little longer)

Microwave:Put two full paper towels on top of each other on a plate. Then line bacon up on the paper towels. (If you want more bacon than what you have, then just repeat step one.) Put in microwave. Set for 3:00-5:00 on high.

Stove: Take out a frying pan(size varies depending on how much bacon you want). Use ~Pam~ spray or Canola oil (spray can). Put bacon on pan. Turn on stove to 5-7. Use a spatula to turn over bacon every so often. Cook until brownish color.(If you like crunchy bacon leave on longer.)

I do not recommend the oven. It tastes the best in the pan.Good Luck! Happy Bacon!

when Nathaniel bacon became sick and died

People get a little confused about salt pork, it’s preserved but does it go bad? It’s a salt-cured piece of meat, but there are variations of course in how its made. Certain commercial types aren’t made to last I’ve made my own at home and its dead simple to actually produce, all it takes is some patience. It’s definitely a ‘cured’ meat, and anything cured I’m keen as on!

Yes, it really does!

With ribs I've been told to cook all the way up to 190 degrees, which makes it much more tender.

16 ounces is a pound of bacon, or 18 to 20 slices.

Banger is the type of sausage for the Bangers and Mash dish. The Banger sausage is mainly made of pork butt, a small amount of breadcrumbs, water and an array of spices depending on the brand. Bangers get their name from their bursting or "banging" in high frying temperatures. To avoid losing most of the sausage bangers may be boiled first and sliced lengthwise prior to frying or grilling this may cause the bangers to lose much of their flavor but the British are not know for their cuisine.

no beef is from cows and pork is from pigs

The loin on a pig is a cut of meat from the part of the body of the pig on both sides of the spine between the lowest ribs and the hipbones. Then it is prepared.

In the UK there is no commonly used symbol that means no pork. There is a "v" symbol for vegetarian, which obviously encompasses "no pork", but there is not one specifically for "no pork products". However most food ingredients labels will state the origin of "gelatin" and "shortening/lard" and "glycerine" etc..., which does help to establish the presence of pork products.

yes!

1 day

Yes. But it's slightly hazardous. Cooking kills parasites in pork flesh.

there fat

China