Why we corn pork like beef Corn refers to small bits of salt an old term not as well for preservation?

It seems like you're asking about why we "corn" pork, and you're also mentioning an old term for salt called "corn." It's important to distinguish between the two uses of the word "corn."

* "Corn" meaning "salt": This is an archaic term, no longer commonly used. It's a shortened form of "corned" which means "preserved with salt."

* "Corn" meaning "maize": This is the modern meaning of the word "corn" and refers to the cereal grain.

So, "corned pork" is pork that has been preserved with salt. This method of preservation is called "corned" and is a long-standing tradition, particularly for pork.

Here's a breakdown of why salt was used for pork preservation:

* Salt inhibits bacterial growth: Salt draws water out of food, creating an environment that's difficult for bacteria to thrive in. This prevents spoilage.

* Salt adds flavor: Salt is a key ingredient in many recipes and contributes to the unique flavor of corned pork.

* Salt helps tenderize: The salt helps break down the tough muscle fibers in pork, making it more tender.

Beef is also often corned: The term "corned beef" refers to beef preserved with salt.

While "corn" might be a less familiar term for salt these days, it's still an important part of the history of food preservation and the flavor profile of corned meats.