Pork is the meat that comes from pigs, used in foods like bacon, ham, and sausages. It is eaten in many cultures but avoided in some for religious reasons.
From Old French *porc* “pig, pork,” from Latin *porcus* “pig.” After the Norman Conquest, English often kept Germanic words for animals (*pig*) and used French words for the meat (*pork*).
The pig is *pig* in the field and *pork* on the plate, just like *cow* becomes *beef* and *sheep* becomes *mutton*. This double naming quietly reflects class history: Anglo-Saxon farmers raised the animals, Norman French nobles ate the meat.
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