Short answers, pulled from the story.
Evidence of pig domestication in Mesopotamia dates back to 13,000 BC and in ancient China by 8,000 BC. This early partnership transformed the animal from a wild scavenger into a cornerstone of human civilization. The pig provided a reliable source of protein that could be raised on household scraps and unused food.
Before the invention of refrigeration in the 20th century, pigs were slaughtered in the autumn when the weather turned cold enough to preserve the meat without spoiling. This annual event known as the killing time involved curing, smoking, and salting the meat to last through the winter. The entire pig was utilized to ensure nothing went to waste in an era where food preservation was a matter of survival.
In 15th-century France, guilds known as charcutiers held a monopoly on the trade of cooked and salted meats. These guilds were the only ones allowed to sell unrendered lard while all other meat had to be processed into specific forms like pâtés, rillettes, sausages, and head cheese. The craft of charcuterie evolved into an art form focused on the complex flavors derived from curing and smoking.
In 2015, nearly 110 million metric tons of pork were consumed worldwide, with half of that amount eaten in China. China stands as the undisputed giant of the pork world consuming more than half of the global supply. The nation maintains a strategic pork reserve to ensure food security for its massive population.
The U.S. National Pork Board launched the other white meat advertising campaign in 1987 and retired the slogan on the 4th of March 2011. The campaign was a resounding success with 87% of consumers eventually identifying pork with the slogan. This marketing effort highlighted the nutritional benefits of lean pork while addressing concerns about red meat.
Pork remains a forbidden food in many cultures prohibited by Jewish and Islamic dietary laws that classify the pig as unclean due to its failure to chew the cud. In Judaism the prohibition is based on the Torah specifically Leviticus and Deuteratus which state that an animal must have split hooves and chew the cud to be kosher. Similarly Islamic dietary laws forbid the consumption of pork leading to severe restrictions on its importation and consumption in many Muslim-majority countries.