type of salted, flavored Italian sausage, 1852, from Italian salami, plural of salame "spiced pork sausage," from Vulgar Latin *salamen, from *salare "to salt," from Latin sal (genitive salis) "salt" (from PIE root *sal- "salt").
also Marano, "a Jew or Moor in Spain who, to avoid persecution, publicly professed conversion to Christianity while privately continuing in the practices and beliefs of their old religion," 1580s, from Spanish, probably literally "pig, swine," an expression of contempt, from Arabic muharram "forbidden thing" (eating of pork is forbidden by Muslim and Jewish religious law), from haruma "was forbidden" (see harem).
mid-14c., "act of chopping, cutting with a quick blow," from chop (v.1). Meaning "piece cut off" is mid-15c.; specifically "slice of mutton, lamb, or pork" (usually cut from the loin and containing the rib) is from 1630s, probably from being "chopped" from the loin. Sense of "a blow, strike" is from 1550s. Specific cricket/baseball sense of "a downward stroke with the bat" is by 1888.
in cookery, a pasta dish served with a sauce made from eggs, olive oil, cream, cheese, and strips of bacon or ham, 1958, from Italian alla carbonara, which perhaps from carbonara "charcoal kiln," and meaning "cooked (as if) in a kiln, or from or influenced by carbonata "charcoal-grilled salt pork." Or it may be a reference somehow to the Carbonari, the 19c. secret society of Italian patriots.
It is wrong to say that certain articles of food are healthy or unhealthy. Wholesome and unwholesome are the right words. A pig may be healthy or unhealthy while alive; but after he is killed and becomes pork, he can enjoy no health, and suffer no sickness. [Eliza Leslie, "Miss Leslie's Behaviour Book," Philadelphia, 1839]
Healthsome is from 1530s in the sense "bestowing health."
Old English rinde "bark of a tree or other plant," also figurative; also "a crust, firm outer coating or covering;" later "peel of a fruit or vegetable" (late 14c.), from Proto-Germanic *rind- (source also of Old Saxon rinda, Middle Dutch and Dutch rinde "bark of a tree," Old High German rinda "crust, bark," German Rinde "crust, crust of bread"), which is perhaps related to Old English rendan (source of rend (v.)); Boutkan suggests the group might be from a PIE root *(H)rendh-. The meaning "skin of a person or animal" (as in pork rind) is by 1510s.
Meaning "department of the royal household or of a monastic house in charge of stored meats" is mid-15c. Figurative use, in reference to a "storehouse" of anything, is by 1620s. Surname Lardner "person in charge of a larder" is attested from mid-12c., from Middle English lardyner, from Medieval Latin lardenarius "steward."