In history, pork dominated as the key source of protein in many cultures. Biting into pork is biting into one of the tastiest sources of protein available to common folk for centuries. Pork is the only animal raised exclusively for its meat while other animals had other secondary products and roles.

Pork is best appreciated when compared to Beef. Technological advancement allowed beef to be widely available, but still at a huge environmental cost.

The environmental impact of raising a pig, as compared to beef is much lower. They take up less space, grow faster, and as an omnivore they have a more versatile and adaptable diet. In the time of raising a cow (4 years), you would have had 4 generations of pigs. The space needed to feed a cow is equal to 8 humans.

Also, unlike beef which can have marbled fat, pork has its fat mostly separate. So you can actually get leaner cuts of pork. In matters of taste lean pork will lose against fatty meat which a good brine can fix (ex. hams).

Many asian muslims (mostly the steppe people Istani countries and china) ignore the prohibition of eating pork. Pork is still central to the diet of many cultures still despite the flavor and availability of beef.

when comparing protein costs in groceries: on average 1kg is 100-150 for chicken, 150-250 for pork, 250-400 local beef, and fresh fish can 150-300. Between pork and chicken, meat to bone ratio, ease of cooking and fat content pork wins out.

1-inch lean Pork Chops in brine (100g salt-iodine free : 1 Liter; sugar and other flavoring optional- try maple syrup) for a 12 hours. Dry, then saute with choice of aromatics (traditionally rosemary) and fat (butter or oil). Serve with something acidy on the side (diced tomatoes salsa, lemon-ed caramelized onion, or vinegared cucumbers) and your choice of Carbs (rice, corn, bread, potatoes, noodles etc.).