Pork: The demand can't keep up with the supply.
 

Yes, you read that right. It is a headline in the WSJ written awkwardly. Easy to reverse read the supply/demand terms as they are normally the other way around.

Anyway, Americans are eating less of "the other white meat" which apparently was a slogan that failed the industry.

Ah, 'industry'. That's what it has become, so efficient that now farmers are losing more money on hogs than ever. Tyson Foods stock went down ostensibly since they lost millions on pork products last year.

Eat your bacon, boys. I haven't had the pleasure for over 40 years.

Ahh..bacon oven cooked to crispy and bbqed pork ribs are two of my fav foods.:)

Pork is about the cheapest type of meat in the grocery store....along with chicken.

In California, the rules for raising pigs and chickens were altered such that a lot of outfits left. When they did that, they slaughtered all their livestock at once. That probably does not have anything to do with it, right?

Don't know about pork but we can only buy free range eggs, so the price goes up. Wife was complaining about that some time ago. I tell ya man, these people.

less than an hour from me is the largest egg producer east of the Mississippi.
Eggs are always cheap here.

I had a pulled pork platter with fried okra, mac/cheese and sweet tea today at my mom and dad’s favorite barbecue place.

The pork was delicious!

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What rules have they passed now? I'm not familiar with a California law that would lead farmers to slaughter their animals. Proposition 12 is the most recent law that I know of. It went into affect 2 years ago and only applied to breeding hogs, not slaughter hogs. It wouldn't make any sense to up and kill all your breeding stock.

Last night I ate enough pork to make vegans sick even thinking about it.

So really I was representing three people in regard to supply/demand/quota.

Corn frittas with avocado and a pile of bacon done on the BBQ.

Life follows art!

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I generally steer clear of bacon these days but pork chops or roast is still on the menu.

I've had some spectacular pork roasts recently. I've chosen one with lots of marbling, rolled it in cracked pepper and a little salt, then cooked it very hot on the weber. Getting that malliard effect. Particularly good day two cold.

Out at the ranch, we have an umlimited supply of free range pork.

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That sounds amazing. BBQ Pork smells divine.

Years ago I had a Kiwi neighbor who often cooked pork in a pit (dug into the ground).

How does the meat compare with farm raised pork?
We had a restaurant around here called "Bison and Boar" that purported to serve wild game, but I never ordered any of the wild boar.

It tases about the same as domestic pork, however with a slightly gamier taste, the boars more so than the sows. Many folks have sausage made with the meat, preferring to have mixed in a lot of jalapeño peppers to cover up the gamey flavor. The younger ones are the best.

Tonkotsu ramen with extra chashu for dinner tonight, doing my part.

Pork, bah! The globalists want you to move on to cockroaches.

I grilled burgers tonight and fried up some bacon in a good old iron skillet, yummy greasy goodness!!!

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It's ironic that pork loin is always too dry and bacon too greasy.

Hey Bro, that's called a hangi.

Speaking English once again. A good hangi is great, but 9 out of 10 are revolting. The sort of ones at a school gala day are the revolting ones. But, a real one done with hot rocks and pork+chicken+sweet potatoe+potaoe covered in flax can be very nice.