Pigs were animals of warmer climates. They were raised in the time of the first pharaohs in Egypt, and the ancient Greeks also enjoyed eating them very much. Even here, meat-type pigs were very often raised, and the autumn slaughter was a source of meat for the long winter. The meat was smoked or salted and packed into wooden barrels.

It contains vitamins B1, B2, and B3.

Pork is warming, so it is not very suitable for consumption in summer or for grilling. It warms us up too much unnecessarily. It has a sweet and salty taste and supports liver function, replenishes the kidneys, builds blood, and moisturises.

Those suffering from skin diseases should avoid this meat, and people with cardiovascular diseases should also consume it very sparingly. In autumn and winter, it is a suitable dietary supplement that provides us with energy and warmth. When roasting, add apples to it, for example, as our ancestors did, to slightly neutralise the heat of the preparation. Excessive consumption of pork leads to obesity and creates dampness and phlegm.