The Spaniards had brought pigs, along with cattle and fowls, after 1517. Wild hogs became plentiful and were hunted by the Spaniards for lard, which they used in cooking.

When the British invaded the island in 1655, the Spanish colonists fled to Cuba and their slaves retreated to the mountains. They survived by hunting and planting crops. They had to develop ways of storing food to last, so they developed a unique way of curing and preserving meat by 'smoking'. Baskets of meat (usually pork) were hung over wood fires in the 'kitchen', to be used as needed. Jerking seems to have grown out of that process of cooking pork with the curative properties and unique flavour of smoke.

Strategy of war

Apart from providing food, the process allowed the meat to absorb the smoke from the open fire, so that it wouldn't rise to give away their hiding places to the British. So jerking was both a means of supplying the physical need for food and a strategy of war, consistent with the lifestyle of the maroons. For the Moore Town Maroons, jerking pork was a way of life, and an integral part of important events and festivities.

The pork was cut across and down, but not the skin. It was then seasoned with coarse salt, which was beaten in a mortar, to a fine consistency, to which was added whatever seasonings were available, scallion, thyme, bird pepper, Scotch Bonnet and pimento. Some people ground the pepper and made a mixture or paste called a 'coir'. The pork was also seasoned with wild cinnamon and put on the 'patta', skin down, to 'jerk' on the smouldering fire.

From Wild Hogs to Weaners!

Modern Pig Farming yields high-quality pork!

Jamaican pork has come a far way from the days of catching, killing and eating wild hogs. The present approaches to pig husbandry include special care at each stage of the pig's life, and particularly up to the 'weaners'.

Modern pig farming has moved to another level, where pigs are grown in a controlled environment and fed a particular diet and at particular times, to reduce the fat content of pork and improve the quality.

The Jamaica Pig Farmers Association (JPFA) has been working to continuously improve the quality of local pork, by applying new technologies to the business of pig farming. This is being done through training of their members and other pig farmers islandwide. So far this year, members of the association have been exposed to workshops on care of the breeding herd, business management, ensuring pig health, and new 'pigchamp' software to help them manage their businesses more efficiently.

PORK NUTRITION FACTS

If you love to eat pork, you should know that eaten in moderation, pork has several health benefits. So it is not only delicious, but nutritious.

Protein

Pork: excellent source of protein, the nutrient that builds and repairs body tissues, organs and cells.

Pork has essential amino acids for human needs.

Lean pork is a nutrient-dense food: a small serving gives a large amount of important nutrients for health. The caloric content of lean pork is much lower than perceived, because of its high protein content.

B Vitamins

Pork has the B group vitamins, which regulate many chemical reactions in the body, for e.g., pork is one of the best sources of Vitamin B1 (thiamine), essential for growth and repair of the nerve and muscle tissues, as well as the metabolism of carbohydrates.

Vitamin B2 (riboflavin) helps release energy from food, promotes the growth and repair of tissues and helps maintain healthy skin and eyes.

Vitamin B3 (niacin) is essential to maintain the digestive tract and nervous system, releases energy from carbohydrates, proteins and fat.

Vitamin B6 aids the normal functioning of the central nervous system.

Vitamin B12 is only found in animal products and pork is an excellent source - it helps build red blood cells, nerve tissues, metabolises all cells and helps them to function normally.

Essential minerals

Rich in iron: Heme iron, found in pork and other red meats, is more easily absorbed by the body.

Zinc, a component of every living cell in the body, aids growth, sperm production, night vision, appetite, sense of taste and smell, a strong immune system, healing wounds. The type of protein in pork promotes efficient zinc absorption.

Phosphorus

Pork is a good source of phosphorus, which strengthens bones and teeth and maintains energy balance.

Magnesium

Pork is essential for strong bones and teeth and transporting nutrients in the body, to regulate energy.

Other nutrients

Pork supplies essential fatty acids, for normal growth and healthy skin. It also carries the fat-soluble vitamins A, D, E and K. Pork is a source of Conjugated Linoleic Acid, which might provide protection against cancer and heart disease.

DIETARY GUIDELINES

Eat a variety of foods for good health.

Maintain a healthy weight.

Choose a diet low in fat, saturated fat and cholesterol.

Choose a diet with plenty of vegetables, fruits and whole grain products.

Use sugars, salt and sodium in moderation.

If you drink alcoholic beverages, do so in moderation; they supply calories, but little or no nutrients.

Excerpts from "The Best of Skywritings", 2003 article titled "In Search of the original Jerkers, Norma Benghiat.(Pork Facts compliments ofDr Heather Little-White and Caribbean Passion).