January 17, 2005

PORCINE DEVOLUTION:

Meat company test-markets extra-fatty pork (Chicago Sun Times, January 16, 2005)

The world's largest pork processing company has some good news for low-carb dieters: Fattier pork is on its way.

Smithfield Foods is test-marketing a new, higher-fat pork that takes the opposite approach of the company's Lean Generation Pork line, developed more than a decade ago to appeal to health-conscious carnivores.

''This is more of pork the way it used to be -- tastier with a little bit of fat on it,'' said James Schloss, Smithfield's vice president of marketing.

Schloss said low-fat products like Snackwell's were very popular in the late-1990s, but consumers have recently opted for more flavorful snacks.

Posted by Orrin Judd at January 17, 2005 8:41 AM
Comments

Almost anything is tastier with pork fat...even perhaps the Twinkie in the last post. I still have memories of thick chops from a grain-fed, farm-raised hog. Nothing else quite like it. Certainly nothing like what you buy in the store.

Posted by: Rick T. at January 17, 2005 10:47 AM

This just in: Incidence of gout expected to rise!

But Rick T. is absolutely correct. There is *nothing* that beats pork barbecue, unless it is bacon...

Posted by: Bruce Cleaver at January 17, 2005 11:18 AM

Welcome news. I have been working on a column for Thanksgiving on lard, the King of Fats.

One of the benefits of living in Hawaii is that the svelte hog never made it out here. Kalua pig (baked in an underground oven) requires lots of grease.

Posted by: Harry Eagar at January 17, 2005 3:14 PM

Finally something on which we can all agree with Harry!

How soon til we start getting decent, non-dry, actually tasty pork chops?

Posted by: Jim in Chicago at January 17, 2005 11:07 PM
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