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Iv never cared for pork but after my Gail bladder was taken out my body straight rejects pork. Must be the descusting fat. And pork fat is nasty tasting shit
American pork is so lean anymore that a pork loin contains less fat than a boneless skinless chicken breast.Iv never cared for pork but after my Gail bladder was taken out my body straight rejects pork. Must be the descusting fat. And pork fat is nasty tasting shit
Duck bacon? CoolI've always liked bacon but besides that I don't care for the taste of pork.
But now even pork bacon is losing its luster with me. We made duck bacon a few weekends back and I think it's much better - thicker and has a jerky-like texture.
Duck bacon is amazing. Have your ever had beef bacon? Quite yummy tooI've always liked bacon but besides that I don't care for the taste of pork.
But now even pork bacon is losing its luster with me. We made duck bacon a few weekends back and I think it's much better - thicker and has a jerky-like texture.
Where are you guys finding this ultra-lean pork loin. I looked up the nutrition facts on Walmarts site and a general nutrition facts site and they all have a 3-4oz serving coming in at 7g F, so almost 3x boneless skinless chicken breast. I mean I can work with that it's not a big deal but perhaps I am not looking in the right places.American pork is so lean anymore that a pork loin contains less fat than a boneless skinless chicken breast.
buy the 3 packs of bacon from Costco and have a couple pieces nearly every day. For years when bulking I ate a whole pound of bacon with a protein shake once a dayYou can't beat a bit of bacon. I very rarely eat it but my breakfast for the last 2 days was 3 pieces of back bacon, 4 whole eggs, 1 piece of toast and blueberries for afterwards.
I've heard it theorized that pigs got a bad stigma and religiously unclean is because they are so similar to us that disease transfer is more likely to jump species from pigs vs sheep and cattle.In Spain where I´m from we eat every part of the pork, ears, feet, the nose, and they´re delicious. The amount of pork cold meats / charcuterie we have is also massive, my favourite is what we call "Pata Negra" Iberico Acorn ham, derived from free roaming black skin pigs fed only acorns and grass, amazing flavour and probably my favourite food, it is expensive though:
Coming in a close second is cochinillo or suckling pig, crispy skin and super tender melt in your mouth meat, check out how they cut and serve it in Segovia:
I´ll never understand why an animal that can feed you so well, shares 95% of our DNA and who´s organs are most compatible with ours for transplants is vilified.