What is the difference between kosher and non-kosher products?

The difference between kosher and non-kosher products primarily lies in the dietary laws and guidelines defined by Jewish tradition, known as Kashrut. These laws determine what foods can be consumed and how they must be prepared in order to be considered kosher, or fit for consumption by those who observe these practices. One of the fundamental distinctions is the types of animals that are permitted. For meat to be considered kosher, it must come from animals that both chew the cud and have split hooves, such as cows and sheep. Pigs, for example, are not kosher because they do not meet these criteria. Additionally, kosher poultry must come from specific species, such as chickens, ducks, and turkeys, which are all allowable under Kashrut. Moreover, kosher laws also address how the food is processed. For meat and poultry to be kosher, it must be slaughtered in a particular manner, known as shechita, performed by a trained individual called a shochet. This process is intended to minimize the animal's suffering and is accompanied by specific blessings. Dairy and meat must also remain separate in kosher kitchens. This means that food items containing dairy cannot be cooked or consumed with meat products. Utensils, dishes, and cooking surfaces need to be designated for either meat or dairy to ensure compliance with these rules. In contrast, non-kosher products do not adhere to these standardized practices and can include meats from non-kosher animals, improper slaughtering methods, or mixtures of meat and dairy. For those interested in further details about specific products or practices, the Empire Kosher website may provide additional resources for understanding these distinctions.