51.   Ultimately, as Hess concluded, pork is in the eye of the beholder.

52.   Unlike lamb and venison, which is the meat of much of Scotland, pork is favored in Orkney, because pigs can be raised on the difficult terrain.

53.   When the pork is ready, uncover and inspect the juices.

54.   When the pork is tender, season to taste with salt and pepper.

55.   When pork is brown, add to the pan.

56.   Where were the pork rinds?

57.   While consumers will see less plentiful supplies of steaks and hamburgers, pork will be more abundant, said Nix.

58.   You know how they say pork is the other white meat?

59.   Pork is a staple of the Thai diet, consumed in far greater quantities than beef.

60.   Despite assurances that well-cooked pork is safe to eat, consumers are shunning pork products.