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Pigs vary in the size of their muscles and how much fat they put down. It is genetics more than anything and the season has nothing to do with it. The width of the bands of fat might be affected by the feed used, but the muscle part of the bacon is genetics.
Someone correct mr if I'm wrong, but it's ny understanding that nearly all pork bellies are frozem at the optimum slaughter time, then sold on the commodities market for future delivery. Packers order pork bellies for delivery in the cheapest month they can get them for, then process them in a month in which the bacon will be sold., The month you buy bacon has no connection to the time the hog is slaughtered.
Someone correct mr if I'm wrong, but it's ny understanding that nearly all pork bellies are frozem at the optimum slaughter time, then sold on the commodities market for future delivery. Packers order pork bellies for delivery in the cheapest month they can get them for, then process them in a month in which the bacon will be sold., The month you buy bacon has no connection to the time the hog is slaughtered.
Wouldn't that require the package to be labeled "previously frozen?" I have never seen that on a bacon package.
Theirs a number 2 bacon that’s quite fatty and can be very cheap
Look over the bacon packages before you buy- use to be a window in the back of cardboard
Packages..
The more expensive national brands are usually good- hormel, oscar mayer, wrights, Hatfield
Where do you see "Number 2" labeled anywhere?
Yes I always look through the little window to see how fatty it is. Seems like lately all the brands are overly fatty. That is why I asked if being winter makes a difference.
Wouldn't that require the package to be labeled "previously frozen?" I have never seen that on a bacon package.
The bacon wasn't previously frozen. The raw pork belly was previously frozen. On the commodity market, "pork belly" is a unit consisted of 40,000-pound frozen slabs made up of eight- to 18-pound individual cuts of meat. So any time you buy bacon at the super market, it was frozen meat at some point in its existence.
The bacon wasn't previously frozen. The raw pork belly was previously frozen. On the commodity market, "pork belly" is a unit consisted of 40,000-pound frozen slabs made up of eight- to 18-pound individual cuts of meat. So any time you buy bacon at the super market, it was frozen meat at some point in its existence.
To belabor the point- ever try to thin slice bacon so it is as neat as the commercial product? It has to be super-cold to be stiff enough for slicing like that.
The bacon wasn't previously frozen. The raw pork belly was previously frozen. On the commodity market, "pork belly" is a unit consisted of 40,000-pound frozen slabs made up of eight- to 18-pound individual cuts of meat. So any time you buy bacon at the super market, it was frozen meat at some point in its existence.
The local bacon we get is frozen right after slaughter. And the fat off those Durocs is amazing!
Inaugurated on August 18, 1961, on the Chicago Mercantile Exchange (CME), frozen pork belly futures were developed as a risk management device to meet the needs of meat packers who processed pork and had to contend with volatile hog prices, as well as price risks on processed products held in inventory.
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