Pork Meat Quotes & Sayings

'Meat' is a vague term and can be used to refer to many parts of an animal, including internal organs and skin. For the most part, the meat we eat consists of muscle tissue taken from farm animals, whether it's a sirloin steak, which is cut from the rear of a cow, or a pork chop, taken from flesh near the spine of a pig. — Michael Specter

How do you do that?" I asked. "What do witches eat?" "Witches loves pork meat," she said. "They loves rice and potatoes. They loves black-eyed peas and cornbread. Lima beans, too, and collard greens and cabbage, all cooked in pork fat. Witches is old folks, most of them. They don't care none for low-cal. You pile that food on a paper plate, stick a plastic fork in it, and set it down by the side of a tree. And that feeds the witches." The — John Berendt

I like to have a spray bottle filled with apple juice to spray onto my meat. Whether it's pork, chicken, or beef, it adds flavor. Also, it helps keep your meat a real golden mahogany-looking color and prevents it from turning black. — Johnny Trigg

As for meat, I'm not going to become vegetarian. I'm telling you that right now. I want me a steak. I want me a pork chop. I want me a lamb chop, even a piece of duck every once in awhile. We used to have ham and salami, all that crazy stuff. I can't eat processed food. I've got to find local farmers and get natural foods. — Sharon Jones

It's the reason we say "pork" and "beef" instead of "pig" and "cow." Dissection and surgical instruction, like meat-eating, require a carefully maintained set of illusions and denial. — Mary Roach

Bunt was disgustedly drinking a pint of beer, eyeing the table with resentment, the dishes of sticky pork and soggy and wilted lettuce, the black vegetables, the gray broth, the purple meat. On one dish of yellow meat was a severed chicken's head, its eyes blinded, its scalloped comb torn like a red rag. — Paul Theroux

Throughout my work, my subjects are being told that they must change their diet in order to make the adjustment into the new world. Our bodies must become lighter, and this means the elimination of heavy foods. During the sessions, my clients are repeatedly warned to stop eating meat (beef and pork especially), mainly because of the additives and chemicals that are being fed into the animals. — Dolores Cannon

It is a solemn thought: dead, the noblest man's meat is inferior to pork. — Mark Twain

Would you care to share our lunch, old ... good wo ... miss?" he said. "It's only salt pork, I'm afraid." "Meat is extremely bad for the digestive system," said Magrat. "If you could see inside your colon you'd be horrified." "I think I would," muttered Hwel. — Terry Pratchett

It had taken Jack awhile to get used to Spanish cooking. They never served the great joints of beef, legs of pork and haunches of venison without which no feast was complete in England; nor did they consume thick slabs of bread. They did not have the lush pastures for grazing vast herds of cattle or the rich soil on which to grow fields of waving wheat. They made up for the relatively small quantities of meat by imaginative ways of cooking it with all kinds of spices — Ken Follett

A meat temperature gauge is a priceless tool. You can get a very inexpensive one at most hardware or sporting goods stores, which will easily help you determine the temperature of your meat so it is not over or undercooked. Pork is normally done at about 160, internal temperature. Steaks are cooked medium rare from 145 to 150. 165, medium. Well done is about 175, internal temperature. — Johnny Trigg

It was all so very businesslike that one watched it fascinated. It was pork-making by machinery, pork-making by applied mathematics. And yet somehow the most matter-of-fact person could not help thinking of the hogs; they were so innocent, they came so very trustingly; and they were so very human in their protests - and so perfectly within their rights! They had done nothing to deserve it; and it was adding insult to injury, as the thing was done here, swinging them up in this cold-blooded, impersonal way, without pretence at apology, without the homage of a tear. — Upton Sinclair

To see Sow Flower's mother eat that meat was something I'll never forget. She had been raised to be a fine lady and, as hungry as she was, she did not tear into the food as someone in my family might. She used her chopsticks to pull apart slivers of the pork and lift them delicately to her lips. Her restraint and control taught me a lesson I have not strayed from to this day. You may be desperate, but never let anyone see you as anything less that a cultivated woman. — Lisa See

Prayer never brought in no side-meat. Takes a shoat to bring in pork. — John Steinbeck

Grandpa recently turned sixty-five and went to the doctor for a complete physical. After an exam the doctor said grandpa was doing "fairly well" for his age. Grandpa was a little concerned and asked, "Doc, do you think I'll live to eighty?" The doctor asked, "Do you smoke tobacco or drink alcohol?" "Oh no," Grandpa replied, "and I don't do drugs, either." "Do you have many friends and entertain frequently?" Grandpa said, "No, I usually stay home and keep to myself." "Do you eat beef and pork?" "No, my other doctor said red meat is unhealthy!" "Do you spend a lot of time doing things in the sun, like playing golf, sailing, or bicycling?" "No, I don't." "Do you gamble, drive fast cars, or have lots of sex?" "No, I don't do any of those things anymore." The doctor looked at Grandpa and said, "Then why do you care? — Scott McNeely

We might treat a rabbit as a pet or become emotionally attached to a goose, but we had come from cities and supermarkets, where flesh was hygienically distanced from any resemblance to living creatures. A shrink-wrapped pork chop has a sanitized, abstract appearance that has nothing whatever to do with the warm, mucky bulk of a pig. Out here in the country there was no avoiding the direct link between death and dinner. — Peter Mayle

Because I'm so known as a meat-chef, when I talk about Meatless Monday some people look at me like I've lost my mind. I'm like, look, I'm not saying beef and pork is bad, I love it and I eat it six days a week. — Michael Symon

And oh, could he smell them. It wasn't just the stench of body sweat. It was the rancid odor of human meat. With every breath they gave it off. Blood under their tongue. Long pork between their teeth. Eau de cannibal. — Chuck Wendig

When men cry, real men, we cry Man Tears. Those are tears made up of actual meat. We basically cry pork chops and steaks. Imagine a steak tearing its way out of your eye. It hurts like hell, which causes more tears. It's a vicious cycle — Larry Gent

Supermarkets in Denmark have experimented with adding a second bar code to packages of meat that when scanned at a kiosk in the store brings up on a monitor images of the farm where the meat was raised, as well as detailed information on the particular animal's genetics, feed, medications, slaughter date, etc. Most of the meat in our supermarkets simply couldn't withstand that degree of transparency; if the bar code on the typical package of pork chops summoned images of the CAFO it came from, and information on the pig's diet and drug regimen, who could bring themselves to buy it? Our food system depends on consumers' not knowing much about it beyond the price disclosed by the checkout scanner. Cheapness and ignorance are mutually reinforcing. — Michael Pollan

Like other Americans, I've reconciled myself to the idea that an animal's life has been sacrificed to bring me a meal of pork or chicken. However, industrial meat production - which subjects animals to a life of torture - has escalated the karmic costs beyond reconciliation. — Robert F. Kennedy Jr.

The bones and shells and peels of things are where a lot of their goodness resides. It's no more or less lamb for being meat or bone; it's no more or less pea for being pea or pod. Grappa is made from the spent skins and stems and seeds of wine grapes; marmalade from the peels of oranges. The wine behind grappa is great, but there are moments when only grappa will do; the fruit of the orange is delicious, but it cannot be satisfactorily spread.
"The skins of onions, green tops from leeks, stems from herbs must all be swept directly into a pot instead of the garbage. Along with the bones from a chicken, raw or cooked, they are what it takes to make chicken stock, which you need never buy, once you decide to keep its ingredients instead of throwing them away. If you have bones from fish, it's fish stock. If there are bones from pork or lamb, you will have pork or lamb stock. — Tamar Adler

The Pork Marketing Board worked with advertising and marketing firms to position the pig as a sort of four-legged chicken - a healthy part of any low-fat lifestyle. The Other White Meat campaign launched in 1987 and was so successful at selling lean pork cuts, it actually hurt the rest of the pig. — David Sax

Nasty little dragon. It wouldn't happen again. He was St George and he would slay the dragon. That was how it worked, wasn't it? He knew the story. He was a hero, a patron saint. He was England. This country was his. His people were marching towards him from all corners. He would take his throne. But first he had to destroy the dragon. He would butcher him like a piece of meat; a long pig, that's all he was: cutlets, chops, ribs and chitterlings. He would make sausages out of him, ha, because in the end he was nothing more than a side of pork ... No, smaller than that. He was just a lamb. A leg of lamb. Yes. He would slaughter the lamb. — Charlie Higson

I'm a pescatarian, so I don't eat red meat or pork. So my dinners usually consist of seafood in some way. And maybe cookies after! — Misty Copeland

Let a woman learn only a handful of basic finishes for her meat, and she will become a cook instead of a housewife. Butter and cream, for example. What chicken is there - what veal, what pork - indeed, what shrimp, scallops, oysters, or clams, that will not come to a glorious end if, five minutes before they leave the stove, they are graced with a lump of butter and as many tablespoons of cream as can be spared? — Robert Farrar Capon

For a slim, sexy body, it's important to eat protein every day - preferably at every meal. Be sure to ask about the origins of your meat, poultry and seafood. If you can't afford organic, free-range meats, opt for natural poultry, pork, and beef that's raised without antibiotics or hormones. — Suzanne Somers

If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork. — James Beard

In real life I am a large, big-boned woman with rough, man-working hands. In the winter I wear flannel nightgowns to bed and overalls during the day. I can kill and clean a hog as mercilessly as a man. My fat keeps me hot in zero weather. I can work outside all day, breaking ice to get water for washing; I can eat pork liver cooked over the open fire minutes after it comes steaming from the hog. One winter I knocked a bull calf straight in the brain between the eyes with a sledge hammer and had the meat hung up to chill before nightfall. — Alice Walker

If you salt a chicken the day before cooking, it starts to break down the cell structure of the meat and allows it to take on more flavor and actually helps it to stay more moist. Same goes for a steak, a pork chop. A lot of people brine; we preseason. — Michael Symon

When are we left-wingers going to learn that we are losing the cultural and political battle with conservatives because we are fractured into narcissistic special-interest groups? Why should an antiwar protestor be so concerned about her dietary identity? The political opinions of vegetarians and meat-eaters are, after all, equally important. And what does it tell us about vegetarians that it would never occur to meat-eaters to carry a sign that reads "Pacifist Pork Chop Lover for Peace" or "Backyard Rib Barbecuer for International Nuclear Disarmament"? — Sherman Alexie

The universe is a meat grinder and we're just pork in designer shoes, keeping busy so we can pretend we're not all headed for the sausage factory. Maybe I've been hallucinating this whole time and there is no Heaven and Hell. Instead of having to choose between God and the devil, maybe our only real choice comes down to link or patty? — Richard Kadrey

A simple rule of thumb is to shop the periphery of the grocery store - that's where you'll find meat, fish, dairy, and vegetables. Choose high-quality protein such as healthy, grass-fed beef and lamb and organic chicken and pork, and eat them in moderation. — Suzanne Somers

When they got back inside the safety of his home, Herobrine headed straight to Wolfie's favourite room, the kitchen. "You hungry boy?" Herobrine asked, scratching Wolfie behind the ear. "OK, let's see what we have tonight." Searching through his food stock Herobrine turned back to his dog with disappointment. "Sorry, boy its pork again. I was sure we had some fish or meat back there. Maybe tomorrow we can go out hunting and find something different to eat. What — Barry J. McDonald

In any case I just cannot imagine attaching so much importance to any food or treat that I would grow irate or bitter at the mention of the suffering of animals. A pig to me will always seem more important than a pork rind. There is the risk here of confusing realism with cynicism, moral stoicism with moral sloth, of letting oneself become jaded and lazy and self-satisfied
what used to be called an 'appetitive' person. — Matthew Scully

If you're new to the smoking game, the first dish I suggest you smoke would be a pork shoulder. Unlike brisket or ribs, the meat is intrinsically tender. It's very well marbled both on the outside of the shoulder and throughout the meat, so even if you overcook it, even if you get a spike in temperature, it's very hard to screw up. It usually comes out moist, crispy and delicious no matter what you do to it. — Steven Raichlen

When the meat platter was passed to me, I didn't even know what the meat was; usually, you couldn't tell, anyway-but it was suddenly as though _don't eat any more pork_ flashed on a screen before me.
I hesitated, with the platter in mid-air; then I passed it along to the inmate waiting next to me. He began serving himself; abruptly, he stopped. I remember him turning, looking surprised at me.
I said to him, "I don't eat pork."
The platter then kept on down the table.
It was the funniest thing, the reaction, and the way that it spread. In prison, where so little breaks the monotonous routine, the smallest thing causes a commotion of talk. It was being mentioned all over the cell block by night that Satan didn't eat pork. — Malcolm X

When we use animals to convert crops into meat, eggs, or milk, the animals use most of the food value to keep warm and develop bones and other parts we can't eat. Most of the food value of the crops we have grown is wasted - in the case of cattle, we get back only 1 pound of beef for every 13 pounds of grain we feed them. With pigs the ratio is 6 pounds of grain to 1 pound of pork. And even these figures underestimate the waste, because meat has a higher water content than grain.30 The world is not running out of food. The problem is that we - the relatively affluent - have found a way to consume four or five times as much food as would be possible, if we were to eat the crops we grow directly. — Peter Singer

To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living. — Anthony Bourdain

There are certain things that I do - I don't eat chicken or pork. I stay away from red meat a lot; I eat fish most of the time. I think it makes me feel cleaner, not just body wise. I feel good. — Larry Fitzgerald

It's a myth that generally Asians are mostly vegetarians. The Japanese are the kings of red meat, but it's expensive. The Chinese and Vietnamese love their pork. Many Indians, especially the Muslims, can't live without their lamb. — Wolfgang Puck