Many of us love ham but how much do we really know about it? We explore which part of the pig ham comes from and how best to use this tasty meat.

Before smoking your pork chop, you’ll want to grill-mark each chop. Then smoke it at 225–250°F (107–121°C)for 45 minutes to an hour and the internal temperature is at least 145°F (63°C ...

If a consumer buys three pork chops in a package, “you know that these three pieces of pork chop came from pig number 123,” said Paul Chang, who leads global strategy for emerging technologies ...