is the world's largest exporter of pork, killing approximately 100,000 pigs a week to cater to the growing global demand for meat. Alastair Philip Wiper
visited the company's abattoir in Horsens to capture a behind-the-scenes look at the entire process
, starting at the pens where the pigs arrive and moving through the spaces where the animals are slaughtered, butchered and packaged for sale.
He does not cook like you do. But I would like an invitation for dinner: Cajun Stuffed Pork Chops with Bacon [more inside]
Rob Levitt of Mado in Chicago butchering
a pig. 19 more videos
submitted by chefs and butchers to Protein University
, a project that aims to "create an online resource populated with a family tree of butchery techniques from whole animal breakdowns to sausage making from across the globe". [more inside]
Iowa Senator Chuck Grassley opens up another Ask Chuck Webcast.
The people respond.
Want to have a small bacon pick-me-up in the office or away from home? The food blog, Homesick Texan, presents the traditional recipe for Bacon Jam
Our Decrepit Food Factories.
Michael Pollan on what sustainability is really about. [Via Gristmill.]
with a fascinating (well, unless you're kosher) history of colonial curing methods.
mmhmm. If you're not one for the ever-generic chicken caesar, well, there are alternatives. (in keeping with recent baconposts, of course.)
Pork Farmers in Hog Heaven!
Atkins and skyrocketing beef prices result in pork producers "experiencing demand far in excess of anything [they]'ve seen historically." Pork prices are very high on the spot and futures market but still a value relative to meat. Perhaps this will increase the demand for tasty Berkshire hog
pork, the kind that pre-dates the breeding which produced the "other white meat."
I always knew that the proper supply chain management ebusiness plan
could free me from the hell that is cleaning those pesky pig intestines.