Comment Re: Homeware (Score 2) 258
Not sure about that particular detail. I met a farmer last year (sitting next to me on a cross-country flight). At one point, after I realized he was a pig farmer, I asked him about bacon... specifically, if there was an objective reason why bacon seemed to be so WILDLY "hit or miss", especially compared to what I (vaguely) remember from childhood.
He said most commercial pig farms in the US lean VERY heavily on a half-dozen commoditized breeds. I didn't remember the names, but I went and looked them up just now:
* "Berkshire" (the breed) is known for having exceptionally good flavor, marbling, and tenderness due to the distribution of its intramuscular fat. It's considered a "heritage" breed, originally from Britain (though now thoroughly Americanized). From what I read, they're now considered somewhat rare & ultra-premium in Britain... but are the third most common breed raised in the United States. Incidentally, the "Berkshire" name has nothing to do with "Berkshire Farms" or "Berkshire Hathaway".
* "Yorkshire" (Large White) and "Landrace" are the two breeds favored for export to China. Chinese buyers strongly prefer lean muscle and overall carcass size (particularly for the cuts Chinese buyers prefer... feet, heads, and organ meats). However, Yorkshire & Landrace pigs make shitty bacon, because they lack the fat-layering that gives American-style bacon its "streaky" appearance and tender, crispy texture.