Pork

cumberland sauce maybe or a nice white onion sauce,or even mustard sauce

You can keep it for 2 months. I have and its fine

The worlds largest sausage is 319 meters long

you just boil the pork ribs and then if the pork is soft you put the ingredients and you boil it again.

after it you serf it with a hot rice

Hind leg

The tenderloin refers to the major muscle along the central spine portion, ventral to the lumbar vertebrae. This is the most tender part of the animal, because these muscles are used for posture, rather than locomotion.

It is possible that gelatine is used to make soap which comes from animals such as the pig.

Most Africans in general that I have met whether they be from west, east, north or south Africa say that they do not eat pork although some do from certain tribes. Africa is a huge continent made up of so many different cultures and tribes so when you talk about west Africans, it is too big and general to answer. I can tell you this though. No one eats as much pork or meat as Americans. Americans, eat a lot of pork and so does Europeans. I lived in Germany for 3 years and I have never seen so much pork in my life.

The typical serving size for a pulled pork sandwich is between 3oz. and 4oz. per person. And, with 16oz. in a pound, you can figure that you'll get between 4-5 sandwiches per pound of pulled pork.

While animal intestines used to be used as casings for all sausages, most modern sausages, including cocktail sausages, have no skin. They are stuffed into an artificial casing which is removed after cooking and before packaging for market.

While cooking a ham you want it to get up to 160F so that all of the bacteria dies no matter how many lbs of ham you have it should reach 160F

Pigs in a blanket.

Absolutely not ! THeir sole ingredients are - water and food colouring !

Usually 2 tbsps. butter, 1/4 cup brown sugar and 1/4 cup water. You might want to add one or two drops of vanilla or a teaspoon of brandy.

Cook Farmer's Sausage for quite a while. Twenty to thirty minutes on a medium temperature with water lining the bottom of the pan. It should be covered until cooked. The internal temperature should reach at least 160 - 180.

Do not add too much water as the meat will become too moist. This is to be avoided with Farmer's Sausage as it is a dry meat, and best served that way. Water may need to be added quite regularly. Don't forget to poke holes frequently! Honestly, it is best that way, with the juices spilling out and the water level low. Keep it covered until safely at 160 - 180, then uncover and keep adding water while cooking. The sauce on the inside will adhere to the outside, while the interior becomes dry and gamy. A crust like substance, more like a marinade actually, will get thicker the longer the sausage is cooked. You cannot overcook it! Moist is gross, dry is the way to be. No kidding.

I still cannot quite get it like my mother-in-laws, although she uses these steps. A cast iron pan may the key. Mennonite women will be aware of the best methods.

Four hours at room temperature after that it begins to spoil.

Some people refuse to eat meat because of religious obligations; others choose not to for health reasons or because they have a moral objection to having other creatures killed so that they can eat.

It's possible to be healthy and get all of the nutrients your body needs from both vegetarian/vegan and standard diets; whether someone chooses to eat meat or not is a personal choice.

The color of ham is intricately linked to the seasoning process. Thioflavinoid molecules, also present in shrimp, bubble gum, and hyperoxegenated blood are used to give ham it's smoky sweet flavor, with the side effect of turning it pink. Concentrated Thioflavinol and the other oxides of this group are highly toxic, but luckily they are extremely dilute in ham bubblegum and flamingos.

Combs and wattles
Feathers
Lay eggs
Poor flyer

It really depends on the individual. To clarify a point though, eating pork is no different than eating any other non-kosher food. The is no special significance regarding pork in Judaism, it's just one of countless meats that aren't allowed by Jewish law. For those Jews who aren't religious and choose to eat pork, it's just another aspect of non-observance.

For those who are religiously observant, there are two circumstances where they might eat pork. The first is intentionally choosing to eat pork, in this case, the individual has to apologise to God and not repeat the act. The second circumstance is where an individual unknowingly eats pork, in this case, the individual is not responsible for eating the pork.

Christians have no prohibition about eating pigs. Jews and muslims are not allowed to eat pig. Hindus do not eat cattle. Some Christians have prohibitions based on their local culture about several foods (dogs, cats, horses, rats , monkeys, insects, etc.) but these are not consistent across the Christian community.

1Corinthians 8:8 But food does not commend us to God; for neither if we eat are we the better, nor if we do not eat are we the worse.

1Timothy 4:4 For every creature of God is good, and nothing is to be refused if it is received with thanksgiving;

Hebrews 13:9 Do not be carried about with various and strange doctrines. For it is good that the heart be established by grace, not with foods which have not profited those who have been occupied with them.

No, Muslims do not like any form of meat from a PIG. It is considered as Haram and not permissible to eat(Condemned to eat).

No. It should be cooked first. Just because it might be smoked does not mean it is already fully cooked. Instructions should be on the packaging. The Canadian and American products are apparently different. See Related Links.