This is a collection of recipes for pork, some of which have been passed down through several generations of my Pennsylvania Dutch family, others based on dishes I learned from Italian friends, and the remaining of my own creation. I love pork. It is very versatile, as demonstrated by the recipes below. Depending on the cut, it is a relatively lean meat, much leaner than it was years ago. Pork is great roasted, grilled, sautéed, or braised. Lean pork, such as cuts from the loin and tenderloin, are best cooked to medium, slightly pink in the center, to ensure that the meat is juicy and tender. Fattier cuts, like the shoulder and fresh ham, need to be cooked long and slow to become succulent, tender and, ultimately, delicious. Pork is often used as a less expensive substitute for some veal dishes. I included several pasta recipes in which pork is a major ingredient. Recipes for ham, sausage, bacon and homemade scrapple are listed in a separate category, as well as sandwiches and wraps using pork products. I hope you will try a few of the recipes and......enjoy!