Pork raised on a small farm has ridiculously pure white fat. Heritage bacon fat turns clear as it is cooked. It's delicious, even unseasoned, and the texture is firm and pleasing. The flavor is nutty.
Industrially raised pork fat is disgusting. It is pinkish gray, milky, and stringy. It does not properly render during cooking (seems like too much connective tissue). It is mostly flavorless, or even acrid, and the texture is more chewy than firm.
The problem with the US farm system is that our food should be more expensive. Eggs, poultry, pork, beef, but also many vegetables. breads, etc, just don't have the dietary benefit that we had in the past. Garden grown celery is almost inedible raw - the flavor is so intense a single stalk can flavor an entire stew. Garden grown carrots are hearty and flavorful.
The quality of the food we are producing tends to be abysmal.
Pork raised on a small farm has ridiculously pure white fat. Heritage bacon fat turns clear as it is cooked. It's delicious, even unseasoned, and the texture is firm and pleasing. The flavor is nutty.
Industrially raised pork fat is disgusting. It is pinkish gray, milky, and stringy. It does not properly render during cooking (seems like too much connective tissue). It is mostly flavorless, or even acrid, and the texture is more chewy than firm.
The problem with the US farm system is that our food should be more expensive. Eggs, poultry, pork, beef, but also many vegetables. breads, etc, just don't have the dietary benefit that we had in the past. Garden grown celery is almost inedible raw - the flavor is so intense a single stalk can flavor an entire stew. Garden grown carrots are hearty and flavorful.
The quality of the food we are producing tends to be abysmal.