That depends on how you define 'pork'...as with all sausages apart from the finest Lincolnshires and Cumberlands that currently grace my fridge.
(
Hamster Trippin' aka Mr. Titts,
Tue 7 Feb 2006, 14:27,
archived)
hmmI'd have to say that quality pork requires at least 80% porcine goodness and perhaps 10% sawdust for "flavour"
(
discomeats This canoe,
Tue 7 Feb 2006, 14:31,
archived)