Heritage Pork in Iowa: It's Not Like Coals to Newcastle
The Des Moines Register reports that it's not that easy to find fatty heritage pork in Iowa.
In fact, according the article, "Currently, it might be easier to buy a fatty niche pork product, such as a pork belly, at a restaurant in New York or California than in the state with the most hogs in the country."
Sounds like the next Pixar food movie should be about a fatty pig in Iowa looking for work.
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1 Comment:
As someone who lives in this hole of a state, I can tell you first hand that this is true. Finding *any* quality ingredients around here, including pork, is tough in general (except organic lamb, for some reason. I have no clue why). Luckily, if you're willing to put forth the effort, you can track down some decent locally produced stuff.
I'm curious as to what the writer (or classifying agency) considers a "niche" farmer and how that intersects with (or differs from) the list of organic/humane growers. Can what's essentially a factory farm that happens to diversify it's type of hog be counted as a "niche" producer?
corycm at 1:19PM on 07/10/07