The Bible contains explicit passages prohibiting the consumption of pork, a rule that originates in the Old Testament as part of the dietary guidelines given to the ancient Israelites. This regulation, along with others concerning food, was established under the Mosaic Law to define a standard of living and separation for the covenant people. The prohibition is rooted in a system of ritual purity, making the pig one of many animals declared unsuitable for consumption.
The Prohibition in the Old Testament
The prohibition is detailed in the biblical books of Leviticus and Deuteronomy, which contain the Law of Moses. The criteria for a land animal to be considered permissible, or “clean,” was that it must possess two specific characteristics: it had to have a completely divided or cloven hoof and it must chew the cud. Animals meeting both requirements, such as cattle and sheep, were allowed, while those lacking either one were deemed “unclean.”
The pig, or swine, is named specifically as an animal that is unfit for consumption because it fails to meet the dual criteria. While it does have a completely divided hoof, the pig does not chew the cud, classifying it as unclean under the law. This distinction was a tangible way for the Israelites to demonstrate their unique identity and consecration as a people set apart from the surrounding nations.
The New Testament Perspective on Dietary Laws
A theological shift occurred with the advent of Christianity, reinterpreting the strict application of the Mosaic dietary laws. The New Testament emphasizes that the ritualistic elements of the Old Covenant were fulfilled by Jesus, moving the focus from external purity to internal transformation. This perspective is clearly illustrated in the vision of the Apostle Peter, where he was shown a sheet descending from heaven filled with all types of animals, including those previously considered unclean.
When a voice commanded him to eat, Peter initially refused, citing the Old Testament prohibition against consuming anything common or unclean. The divine response told him not to call anything God has made clean “unclean,” a moment which simultaneously declared all foods permissible and prepared Peter to accept non-Jews into the early church. The Apostle Paul further supported this view, teaching that the Kingdom of God is not concerned with matters of eating or drinking. In the letter to the Romans, he wrote that he was convinced through Jesus that no food is inherently unclean in itself.
Paul’s instructions in Colossians also reinforce the belief that believers should not be judged by others concerning food or drink. This theological freedom meant that the dietary restrictions, including the ban on pork, were generally superseded by a focus on faith and moral conduct. This shift did not abolish the moral law, but it liberated believers from the ceremonial requirements that acted as a temporary framework for the people of Israel. The emphasis moved to the principle that what truly defiles a person comes not from what enters the mouth, but from the intentions and actions that originate from the heart.
Current Observance Across Faiths
The ancient prohibition and the subsequent New Testament shift result in varied practices across modern faith groups. In Judaism, the dietary laws, known as Kashrut, remain strictly observed, meaning the consumption of pork is still prohibited for observant Jews. This observance is a core component of Jewish religious tradition and identity, rooted in the original covenant given to Moses.
In contrast, the vast majority of Christian denominations do not observe the Old Testament dietary laws, and therefore freely consume pork. They interpret the New Testament passages, such as Peter’s vision and Paul’s teachings, as nullifying the ritual food restrictions. There are, however, Christian groups that maintain the dietary laws for spiritual or health reasons, such as the Seventh-Day Adventist Church. This denomination advocates for a healthy lifestyle, which includes abstaining from foods classified as “unclean” in Leviticus, such as pork and shellfish.