America Has a Bacon Problem: Our Pigs Aren’t Fat Enough
For decades, hog farmers have been breeding animals to produce a leaner, pinker, lower-fat variety of meat that would calm their customers’ fears of clogged arteries. Lately, however, the strategy has run into an obstacle few people saw coming: a legion of foodies who think skinny pigs make for dry, bland meat. The growing clamor for greasy bacon, sausages stuffed with supple lard, and pork chops oozing with deep, scrumptious, oleaginous flab is so strong, in fact, that a problem has developed. America has a shortage of flabby pigs. [node:read-more:link]