SC - sc: piggie raison d'etre

[maddie teller-kook]

Another point on this is the way pigs have been 'defatted'.  The amount of fat on
pigs has decreased tremendously... to the point i still need to add additional fat
to sausage I make to keep them from drying out.  Plus, the 'other white meat'
promotions push the fact that pork is a much leaner meat than in the past.

Meadhbh
(who'd like to find some heirloom pigs for their meat!)

LrdRas at aol.com wrote:

> In a message dated 9/14/98 11:15:53 AM Eastern Daylight Time, acrouss at gte.net
> writes:
>
> << Also, I would suggest that perhaps our friend the pygge was raised for
>  lard, sure, but also for meat and the other interesting bits. Just as  a
>  cow is not raised for its hide, it certainly is a significant part of its
>  reason for being, along with meat, milk, gelatin from hooves, rennet from
>  calves stomachs, etc. A chicken maybe raised for eggs, but also for meat. A
>  sheep for mutton, but also for wool and parchment..
>
>  make sense? >>
>
> No. I said, or meant to say that the porduction of lard was a major part of
> pig raising. I did not mena to imply that pigs were raised with only lard in
> mind. A study of pig husbandry pre-20th century clearly indicates that lard
> was one of the  factors taken into considerattion when raising pigs. A MAJOR
> copnsideration. To emphasize a particular aspect of a subject is not the same
> as saying that other factors were not considered.
>
> I am at a loss as to how anyone would read that meat was unimportant in pig
> raising. I have only tried to point out that lard tokk the place of the myriad
> vegetable oils and shortenings that we commonly use today. This is an
> indesputable fact and not mere conjecture. To get lard you must raise fat
> pigs. That is also a fact. :-)
>
> Ras
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