Roget's 21st Century Thesaurus, Third Edition Copyright © 2013 by the Philip Lief Group.


And, for the unaesthetic but effective Attila, an able fashioner of pork products from Chicago.

(b) Why is the food value of pork higher than that of other meats?

We were out of pork and beef, and our fire-wood was nearly gone.

Pork steaks or chops should be taken from the neck, or the loin.

The pork and the cabbage should be thoroughly done, and tender throughout.

A leg of pork will require from three to four hours to roast.

Then place another layer of pork, and so on till the dish is full.

Debby was thinking of the pork, and the likelihood of its being properly diversified.

She began to fry her pork and apples, with a perfunctory attempt at conversation.

Then put in some bits of loin of pork cut into dice and some bits of lean ham.


c.1300 (early 13c. in surname Porkuiller), "flesh of a pig as food," from Old French porc "pig, swine, boar," and directly from Latin porcus "pig, tame swine," from PIE *porko- "young swine" (cf. Umbrian purka; Old Church Slavonic prase "young pig;" Lithuanian parsas "pig;" and Old English fearh, Middle Dutch varken, both from Proto-Germanic *farhaz).

Pork barrel in the literal sense is from 1801, American English; meaning "state's financial resources (available for distribution)" is attested from 1907 (in full, national pork barrel); it was noted as an expression of U.S. President President William Howard Taft:

The magazine article that includes the quote opens with:

Pork in this sense is attested from 1862 (cf. figurative use of bacon). Pork chop is attested from 1858. Pork pie is from 1732; pork-pie hat (1855) originally described a woman's style popular c.1855-65, so called for its shape.



Roget's 21st Century Thesaurus, Third Edition Copyright © 2013 by the Philip Lief Group.