It's Coming! A Shortage of Bacon!

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I remember reading that Pig Farming would suddenly be Smaller Demand, due to fewer people eating pork, but i guess it's not true...

One customer at my store even came out admitting that prices of bacon were going up (even ours!) so I guess that holds true!

No matter--I actually found REAL DEAL Fatback ('cause it says FATBACK on the package) & this time Boiled it w/ my collards!

-- Dave

daveamkrayoguy++9-29-2012-05-49-6.jpg
 
Just Maybe:

This "shortage" (which I would bet my left nevermind is a created one) might be an excellent opportunity for Americans to put bacon back in its proper place - a delicious treat.

For the past few years, bacon has been cropping up in more and more and more places. It started with salad bar toppings and baked potatoes - now it's every other hamburger and sandwich, and even desserts. Hell, Burger King has a bacon ice cream sundae on the menu.

Things like that might be fun to eat, but we're not treating bacon with the caution and respect it should get any more. It's everywhere, it's in many things, ready to boost calorie and cholesterol levels three meals a day. There is a big, big difference between the two strips of Rath Black Hawk bacon I would get each week with Sunday breakfast when I was a kid - and someone having a bacon, egg and cheese biscuit for breakfast, a Baconator for lunch and a bacon-wrapped steak at dinner today.

Maybe this shortage is real, maybe not, but it's the first time a popular high-fat food has headed toward unaffordability. I think that's a harbinger of things to come. Maybe we'll all be healthier as a result.
 
One would think

that bacon would freeze well for a long time. It does not, alas.

The USDA says that the upper limit for best taste and so on for bacon that is frozen at home is about 6 months.

I don't have bacon every day, but I do have it every week, and I plan on continuing to do just that.

Lawrence/Maytagbear
 
Last year, right in time for Christmas baking, the Norwegians had a butter shortage.

We laughed at them, for a variety of reasons, some pretty good, some not so much. But mostly I figured they deserved to be laughed at, they could have *easily* allowed butter to be imported from Denmark and/or Sweden if they felt like it, but they didn't.

If I was fond of conspiracy theories, I'd say this is a rumor started in Norway to laugh at us... ;-)

Now, for the idea that bacon was rare and a treat, really? Are you sure?

Because before vegetable oil got a big push in the midcentury, and Crisco before then, and lard before that, bacon was it. Every recipe basically started with "render some bacon", including veggies, rice, beans, browning meats etc. Even lard was more reserved for things like desserts, where one wouldn't necessarily want the strong flavor of bacon.

Just look at breakfast, why on Earth do you think it's "bacon and eggs" if it wasn't for the fact that eggs were fried *in* bacon fat way back then?

I mean, I'm all for cooking/eating healthy, that's fine.

But we can't just go rewriting history like that. Bacon was not rare or a treat anywhere pork was common, and some places, to this day, pork is more common than beef or chicken. We often had friends visiting from Europe and they were glad to eat beef (which was rather cheap for us in America but not for them at home).
 
Earthling:

"Now, for the idea that bacon was rare and a treat, really? Are you sure?"

I never said bacon was rare at midcentury. I did say it was a treat.

My reference was to the years I was growing up, roughly 1952-1970. In those years, there was a general understanding - however imperfect - that too much animal fat was not good for you, although in the South, where I grew up, older people often still stuck to their fatback in everything - and often died of heart attacks and strokes before they were 70. Portions in general were smaller, and really rich meats like ham and bacon served less often. Contrast the original McDonald's hamburger, which is still on the menu, with today's 1/3 pound Angus burger garnished with bacon. It's a huge caloric and cholesterol difference. I well remember when McDonald's introduced the Big Mac; it was considered huge at the time. Now it's not the biggest burger on Mickey D's menu, not by a long shot.

When I was growing up, we did not get fast food, chips, rich meats or pop all that often. They were "special occasion" or "Sunday best" foods, not everyday fare. We had tuna-noodle casseroles for that. Many meals in our household - and those households around us - stretched one pound of hamburger to feed five people. It was not a matter of scarcity; it was a matter of living in a pre-liberation world where most households were supported by a single breadwinner. It was simply not possible to afford everything people demand today on one paycheck, and it was considered unattractive and irresponsible to overeat.
 
Sandy:

I will draw your attention to the fact that your anecdote is about your home and growing up.

By sheer coincidence, it was also mine.

But you, unlike me, are failing to look around you both now and back then.

Your mom and my mom would have been considered a bit "too" modern back then -- there was a big push to use vegetable oil for cooking, like I just said, and most people were not doing that.

Maybe for you and me a couple of slices of bacon per week were a treat and bacon or lard were not used often or at all. But for the majority of my neighbors and relatives and, I'm willing to bet, yours too, they were cooking with bacon even if you never saw it on the food.

That's the entire reason I'm objecting to your "treat" and "proper place" etc. Your entire post is talking about a history that did not happen for most people back then. It was your life. Again, by coincidence, it was mine, but I recognize that both of my parents were better educated than my neighbors and relatives and I'm drawing your attention to the fact in the hopes that you will recognize the same.

And, contrary to popular fashion, I'm not doing that to be in your face, or win points or anything like that. I'm trying to get you to recognize that your and my situations were not common, because when one goes around making proclamations like you did, it makes you sound disconnected from reality and history.

The size of current burgers or presence or absence of bacon in them has very little to do with the fact that back then, just like now, there were *plenty* of very high fat foods that were served often, particularly in lower class homes. Even more so before refrigeration was common place.

Both your parents and mine were way ahead of the times. Please just accept that. Not everyone had the money or the time to offer their kids a diet that was lower in fat like you and I did.

And let's not even start talking for other countries. What do we do with the diet filled with pork sausages in some places in Europe, and that's even current?

You and your family had a healthier, more balanced diet than usual. I'm willing to bet that both your mom and mine had Home Ec teachers using the same research and books, and they both took it to heart that that was the best, most scientific way to care for their families.

It does not make it true for everyone else.

Just like it was obvious to me that not every family around my family had a washer, dryer, dishwasher, air conditioner, color TV, vacuum cleaner etc. We were fortunate enough to have them and we thought they were necessities, not luxuries, but many people around us did not share that notion.
 
I had bacon and eggs for breakfast every day in the 70s and I wasn't fat.

Now I have turkey sausage and eggs weekends only and I AM fat.

Therefore, bacon makes one skinny.

Either way it's going to cost substantially more, as if $6/lb wasn't ridiculous enough.
 

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