Pork from pen-fed swine is fatty, rich, and abundant in settled lands. Fresh pork is carved into joints or stewed with onions and herbs; the fat renders for cooking and soap. Salt-cured pork lasts months and is a staple of garrison stores and ship provisions. Smoked pork develops a deep flavor; jerked pork strips become hard and chewy, carried by drovers and military camps.
Pork
Fatty rich swine meat, salts and smokes excellently, garrison staple.