Roughly half of the Jewish population attests to keeping kosher at home. Kosher restaurants make up around a quarter of the total as of 2015. Pork—often called "white meat" in Israel—is produced and consumed despite attempts to ban it; it is forbidden by both Judaism and Islam but is permitted by Christianity and mostly produced in traditionally Christian areas of northern Israel. Other non-kosher foods produced and eaten in Israel include rabbits, ostriches, and non-kosher fish.