A disturbing fact about pork is that it taste remarkably like human - meaning, slightly sweet, savory, and very fatty.

How do I know what human tastes like? Well, because of muscle, of course! Since meat is mostly muscle, we only have to see the spread, density, and use of the muscle to see how can it taste like. It so happens to be that pork muscle and human muscles have a very similar composition and spread. Our muscles don't tense up for short periods of extreme speed, but are more on the resistant side of things.

A similar situation happens with dogs and goats, and cats and rabbits - they taste the same. They are also delicious with rosemary and garlic.

The good thing about pork as a livestock is that it's very easy to raise, as pigs take little to no time to become big and delicious. Unlike humans, which take years to become a delicacy. It is then not uncommon that communities of cannibals that thrived before the apocalypse have moved to a Pork-based diet, which we can use to our advantage.

It is a simple matter of stealing a pig from a cannibal camp, and eat for days, because you can eat everything from the pig, sans the oink!

Be careful not to get caught tho...you are basically a delicacy in the right hands.

PORK - HOW DOES IT WORK?

The wild ancestor of most domestic pig breeds is the wild boar. It's domestication began in the Middle East about 13,000 years ago, although it occurred as a parallel and independent process of domestication in China. From pigs, their meat is used; its fat, which is edible; their skin to the manufacture of leather, and bristles, for the manufacture of brushes, among others products.

Pork is processed from young animals (6 to 7 months old) that weigh between 175 and 240 pounds (79.5 and 109 kilograms). They are taken young as to avoid them using their muscles too much. There is also the Suckling Pig, which is the baby pig that is slaughtered while they are still drinking milk.

Most of the pig is cured and used in the production of hams, bacon and sausages. Uncured meat is called "fresh pork".

How to make sure those filthy cannibals are not selling you human meat instead of pork meat:

When you buy pork, look for low-fat cuts on the outside and that they present a firm meat of pinkish gray color. For pork to have a better flavor and tenderness, it must contain a small proportion of fat marbled in the meat. It the pork has a tattoo, well, that's a human.

The color of pork is considered "red" because it contains more myoglobin than chicken or fish. When fresh pork is cooked, it becomes more pale but still remains "red". All cattle are considered "red meat."

How to handle pork:

There is no such thing as a rare or medium pork. Unlike beef, pork meat is very porous and riddled with deceases that you have to heat to eliminate. Pork must be cooked properly to eliminate parasites and disease-causing bacteria that may be present in it. The people who eat improperly cooked pork can contracting trichinosis, which is caused by the parasite called Trichinella spiralis.

You can enjoy pork cooked to an internal temperature of 145˚F/68°C when measuring with a food thermometer, before removing meat from the heat source. For safety and quality, allow a standing time of at minus three minutes, before mincing and consuming the meat. Other organisms that can be found in pork, as well as also in other meats and poultry, are Escherichia coli, Salmonella, Staphylococcus aureus and Listeria monocytogenes. All of these are destroyed by proper handling and complete cooking. So cook your meat thoroughly, you weirdo.

Immediately take the pork meat to your safehouse from wherever you get it and refrigerate at 40ºF/4.4ºC, use within 3-5 days or freeze at 0ºF/-17.7 ° C. You can keep it frozen for up to 3 months. To defrost pork, you can use the same procedures as defrosting beef.

How to properly cook pork:

Because pork is sweet and savory, it benefits from low heatcooking over a long period of time. It gives it time to caramelize those sugars and to get that delicious flavor out, as opposed to beef, which benefits from quick, fiery cooking. It takes time to make a proper pork. Have patience, a lot of fuel, and delicious.

Of course, how you cook pork is mostly based on which part of the pork you use. Unlike beef, which is varies in tenderness, pork has a similar tenderness structure all around. What makes a cut better than another is the amount of fat content it has. Whereas in beef you have expensive cuts being small and tender, the moat expensive cuts of pork are larger fatty ones, like the belly.

PORK CUTS

There are 7 primal cuts on pigs. Each of the primal cuts are broken down into smaller pieces and that's where we get cuts like pork loin, pork chops, and bacon.
Here's a brief guide to the primal cuts of pig.

Pork Butt (or Shoulder)

Its name is deceiving. The Pork Butt actually comes from the shoulder of the pig. It includes the neck, shoulder blade, and upper arm of the pig. As you might know, the Pork Butt is a moderately tough cut of meat that is ideal for slow roasting, braising or smoking. Pulled pork anyone? It's also great for making pork sausages or ground pork.

Picnic Shoulder

Also known as the pork shoulder, the Picnic Shoulder comes from right below the Pork Butt. It is usually smoked or cured and is great for ground pork and sausages. You can roast it, but that's not the best use for the Picnic Shoulder.

Pork Loin

One of our personal favorite primal cuts, the Pork Loin is where we get the tenderloin, fatback, and baby back ribs. You can choose to roast the entire loin or you can cut it into pork chops or cutlets. The upper ribcage area gives us the baby back ribs that we all know and love. A lesser known cut to come out of the Pork Loin is the fatback which can be added to ground pork or sausages or used to make lard or salt pork.

Ham

The back leg of the pig is where we get ham. When it is smoked and cured, this is where you get serrano ham and prosciutto. The entire fresh ham is typically roasted, but can be cut into ham steaks as well.
The Ham is also where the ham hock, a quintessential part of Southern cuisine, comes from. Found at the joint between the shank and the end of the ham, the ham hock is what is usually braised with collards or other dense greens.

Pork Side

Moving to the bottom of the pig, you get the Pork Side. This is where you get pork belly, bacon, and pancetta. These cuts are prepared a variety of different ways from slow roasting to frying.

Spare Rib

The Spare Rib is located between the Loin and the Pork Side. The Spare Ribs are usually grilled low and slow to ensure they are moist and tender. They can also be braised or cooked in a slow cooker.

Pork Jowl

A lesser known cut to the United States, the Pork Jowl is usually used for making sausages. Some restaurants have started to serve pork collar and pork cheeks which both come from the Pork Jowl.

Pork Foot

Typically reserved for adding to stocks, soups, and stews, the Pork Foot contains a lot of collagen and is a good source of gelatin. Slow stewing or simmering breaks down the connective tissue and makes the meat tender. Pork Foot can also be slow smoked, cured or pickled.

CAPRINE(GOATS AND SHEEP)

Let's say that you are not that into pork or beef, or that you a re a coward who is not willing to go against a couple of cannibals and/or cultists. You might want to invest in your very own sheep or goat, as they are basically self-contained meat machines.

Goats, along with sheep, were one of the first species to be domesticated. There are goat remains in archaeological sites that show the domestication of both between 6,000 to 7,000 years A.D. and makes them the first grazing animak domesticated in the world. The ancestor of the sheep is considered the mouflon of West Asia. In the case of goat, the main ancestor of modern breeds is considered the bezoar goat which it is distributed from the mountains of Asia Minor through the Middle East to the Sind. However, unlike the sheep, the goat reverts to the wild or feral condition with ease if given the chance, so it's not so much domesticated as it in a beneficial relationship ship with us. Except for the eating part. I don't think they know that we do that. Don't tell em.

There are currently dozens of goat breeds in the world. In the case of sheep, the female is called the sheep and the male the ram. The babies of the sheep are lambs. A group of sheep make up a herd, and the enclosure where they get into it is called sheepfold, brete, fold or corral.

The breeding and use of these animals by man is known as sheep farming. In goats, the female is called a goat, the male is also called a goat. Funny how that works. Of the sheep and goat cattle their meat is used; their milk, with which they are made cheeses, standing out those of goat; the fur and wool and other fibers of the animal's hair; their droppings are also used as fertilizer.

Goats are adaptable to even the most marginal environments and harsh climates, from snowy mountainous terrain to sub-Saharan desert, which means that no clear-cutting of forests for pastureland is required. These ruminants prefer foraging for their food among brush, bark and weeds, so the amount of grain they do consume is just 1/3 of that for beef and 1/5 for pork.

A goat's willingness to nibble on just about any fibrous plant makes it an effective and natural method for weed control. However, they may damage or kill healthy trees and shrubs, so their areas of foraging must be monitored.

Goat meat is not only a great option as an environmentally friendly and sustainable product, it is also an excellent alternative protein as part of a balanced diet. Compared to beef, pork and chicken, goat has substantially less calories, fat and cholesterol, while providing a good amount of iron and equal protein.

Most meat comes from young goats less than a year old called kids, and are classified as cabrito (less than 3 months old) and chevon (between 6 and 9 months old). These meats are mild-flavored, tender and comparable to lamb, while meat from older goats is tougher and has a stronger taste, like bitter musk. As such, most goat dishes are cooked at high heat for a long period of time, mostly in stews or braises.

Like pork, they are a host to bacteria, so basic cooking hygiene is a must. Same as with pork and beef.

CAPRENE CUTS

Leg

Best for: slow-cooking

Cut from the thigh, the leg joint can be cooked bone-in or de-boned and stuffed.

How to cook a leg: the leg is a great example of how to cook caprene meat in the oven. Roasted low and slow, it has beautiful flavour thanks to being on the bone.

Loin

Taken from the top of the back, the loin is a prized cut due to its super-tender meat. It's great roasted, but as it doesn't have a layer of protective fat, take care not to overcook it.

Rack

Best for: quick roasting or grilling

Taken from the rib, the rack is a great all-rounder. It can be cooked whole or portioned into cutlets, and is perfect for quick-cooking.

Shoulder

Best for: slow-cooking

How to cook shoulder: Similar to the leg, a shoulder is delicious when it's slow-roasted. The shoulder is great when chopped into pieces to use as a filling for dumplings or buns.

Neck

Best for: braising and slow-cooking

Due to it's high fat and bone content, this cut is at its best when cooked nice and slow, as the marrow is released and fat renders into the meat.

How to cook neck: Cook whole in plenty of spices, then leave to cool before pulling it apart.

Have you tried diced kid goat?

Shank

Best for: slow-cooking

How to cook a shank: Marinade your shanks in olive oil, plenty of fresh herbs, chilli flakes and garlic. Sear on all sides in a hot pan until brown, then cover with plenty of white wine and cook in a low oven for around 2 hours, or until falling off the bone.

Breast

Best for: slow-cooking

The breast has great flavour due to a generous layer of fat running through it, which when cooked low and slow keeps the meat wonderfully moist as it renders down.

How to cook a reast: Roast nice and slow with herbs. Delicious.

And that's it for meat in general! Next, we will try to cook some. We are in the endgame now!