Pork is the culinary name for meat from a domestic pig. It can be eaten freshly cooked or preserved. Ecological pork if it is cooked properly always turns out very tasty and, curiously enough, not harmful at all, although a lot of people consider pork to be fatty meat.

Taking into account the taste of meat, we think that domestic pork is perfectly combined with fruits, prunes, nuts and even honey. Pork is good enough for cooking shish kebab. Also, it can be stewed in a variety of combinations, boiled and fried. They cook different kinds of soups, schnitzels, meat jellies of this kind of meat.

Speaking about the industrial scale of pork use, we should mention that it is added to all sorts of semi-finished products, sausages, dumplings, etc.

Due to its fairly high fat content, pork helps to keep warm in the harsh conditions of the Far North very effectively. Therefore pork is very popular in workers’ canteens, in general in those places where people working in hard conditions can eat. Pork contains a large amount of magnesium, zinc, other trace elements, which positively affect the cardiovascular system. Once eating pork, a person receives a significant supply of vitamin B12, which can last up to one month. Pork is also rich in sulfur, zinc.

Popular and very healthy lard is unique in its properties, it contains valuable elements such as selenium, acids that help to fight depression, help in the development of useful hormones, have a large supply of calories and affect the mood.