Bacon is Raised Responsibly

14 Things You Really Need to Know About Your Bacon

1. Bacon is amazing.

Bacon
Why? Because its bacon. On more scientific terms, it probably tastes great because it doesn’t taste like anything else. The slightly sweet, almost caramel, and salty cure along with the smoky wood flavor is very alluring. The flavor flatters savory dishes and compliments sweets as well. Ever notice that when bacon sizzles it sounds like applause? That’s not by accident.

2. Bacon comes from pigs.

Pigs
U.S. Farmers raise more than 110 million pigs per year. That ends up being nearly 23 billion pounds of pork.

3. Some farmers raise pigs inside.

4. Some farmers raise pigs outside.

5. Bacon makes everything better.

Bacon Wrapped Aspargus
Bacon even turns vegetables into a crowd favorite.

6. Farmers raise bacon responsibly.

Bacon is Raised Responsibly

7. Bacon isn’t just for breakfast.

Bacon for Breakfast
But,  it seems to fit nicely there.

8. Bacon makes a nice lunch, as well.

BLT
While I’d encourage you to savor every moment you have with your bacon, it’s certainly convenient to pile some bacon on bread (salad-like toppings optional) and head out the door. We call that “love on the run.”

9. Your dinner can be wrapped in bacon. 

BBQ Bacon Pork Chops
Why not, right? 

10. Bacon comes from all kinds of farms.

Bacon comes from all kinds of farms.
It’s not what the farm looks like on the outside that’s important, it’s how the pigs are cared for that really matters. Farmers make decisions for their farms based on what is best for their pigs. Some farmers are able to care for their pigs using a type of farm setup that might not work well in a different environment. Every farm will be a little different, depending on the climate, available resources, etc.

11. There are NO added hormones in bacon.

There are no added hormones in pork.
You know that added growth hormones are not permitted in growing pigs, right?
All living things contain hormones, therefore any meat, milk, vegetable, etc. you consume would contain certain amounts of hormone. What most people are concerned about are added hormones, or what does not exist in the food naturally. Added hormones are not permitted for use in growing pigs. Therefore, the claim “no hormones added” cannot be used on the labels of pork unless it is followed by the statement “Federal regulations prohibit the use of hormones.”

12. Bacon comes from family farms.

Bacon comes from family farms.
Regardless of the size or scope, the vast majority of U.S. pig farms are family-owned.

13. Farmers care. 

Farmers care
Consumers rely on farmers to produce safe food in a responsible manner, so it’s important they know the principles that motivate and guide farmers. Everyone involved in farming, from farm owners to animal caretakers to drivers who transport pigs, has an obligation to demonstrate a commitment to responsible farming.

14. Bacon gives you super powers. 

Bacon gives you super powers.

 

If you have questions about your food, why not ask a farmer? Click here to send us your questions about pigs, pork and farming, and we’ll ask the farmers we know to help us best answer it.

Until next time,
Q

About Quinton

Hi! I’m Quinton, director of communications for the Ohio Pork Council….probably better known as the voice of the Ohio Hog Farmers Facebook page. I’m way into Pigs, Cows, Cameras and Food!


25 thoughts on “14 Things You Really Need to Know About Your Bacon

    1. Hey Phil – Good question.

      Sodium nitrite, a salt, is a USDA-approved food additive that gives cured meats such as ham, bacon and hot dogs their characteristic color, contributes to their flavor, and prevents rancidity by inhibiting fat oxidation.

      Most importantly, sodium nitrite plays an essential role in protecting the food safety of cured meats.

      Numerous scientific studies and expert organizations deem sodium nitrite a safe food additive. The Food Safety and Inspection Service of the USDA strictly regulates the level of nitrite in foods to ensure it remains at very low levels.

      Nitrites come from a variety of sources. Nitrates, which the body converts to nitrites when they come in contact with saliva in the mouth, are found mainly in vegetables. The nitrates in vegetables account for 80% to > 90% of nitrates consumed. Cured meats and drinking water make a small contribution to total nitrate intake.

      Nitrate comparison among foods.

      Find out more –> http://bit.ly/1fRPMfl

      Hope this helps!
      Q

    1. Hey Shawn – The super powers will vary from person to person. While most people tend to experience a feeling of invincibility after eating bacon, other side effects include the ability to fly, super human strength, and the ability to consume one’s entire body weight in additional bacon.
      Thanks for asking!
      Q

  1. While I’m not a fan of industrial raised animals, your article was pretty good. Our restaurant totally supports local farmers.
    I do request that your Vendors have an animal treatment policy, and I’m always happy to know that Temple Grandin was involved in formulating that policy.
    Def not a fan of gestation crates.

    1. Hey Jay –
      Thanks for commenting.

      I think it’s great that you are supporting local farmers! Remember though, aren’t all farmers “local farmers” in their own area? For example, say a farmer markets his product locally and people really enjoy it and are comfortable buying it…tht same farmer may take a few pigs to the sale barn, where they end up in a group at the packing plant and then eventually tier pork is sold in the grocery store. The pork from that good “local” farmer being sold in the store is the same pork people were buying from him directly…is one product better than the other or are they the same? Just something I like to think about.

      Also, most farms do have an animal treatment policy in place. In fact, Pork Checkoff and multiple packers have specific requirements for how animals are raised an farmers are expected to pass special audits in order to market their product through certain companies.

      Good conversation. Keep it coming!
      Q

  2. Quinton,

    I love making bacon. I get the pork belly, add my spices, smoke it up and it’s heaven.

    I keep hearing of this marvelous thing called side bacon, which is supposed to be a little leaner than your typical pork belly. Some of the pork bellies that I’ve been getting lately are a little too fatty.

    However, when I talked to my illustrious butcher to find out about getting me some sweet sides for side bacon, he was dumbfounded. Have I been sucking up too much of the smoke and I’m just delerious or is there such a thing as side bacon and how would I relate the cut of meat that I need to my friendly local butcher?

    Thanks in advance

    1. Hey Matt – I’m sure glad to hear you seem to be infatuated with bacon :-)

      From what I can tell, after doing some research here online, side bacon comes from pork belly. It is very fatty with long layers of fat running parallel to the rind. This is the most common form of bacon in the United States. This sounds like the basic stuff we already do a lot with…so, maybe what you’re speaking of is one of the other varieties…?

      Here’s a link to some information I found. Yes, it’s Wiki, but it seems legit.

      http://bit.ly/1lWH3Le

      Hope this helps!
      Quinton

  3. Quinton, EXCELLENT article! Thanks for your support! We are a local hog farm in Murfreesboro, TN family owned since 1807. We sell all of our pork directly off the farm because of a great customer base that enjoys hearing the real facts of agriculture just like you presented here! I can’t wait to share this with our customers! We actually take meat from the Boston butt and cure it to make “Batey’s butt bacon” it’s a very popular item here! We also use celery powder to cure, just because of the migraine headache problems associated with sodium nitrate.

    1. Hey Brandon – Thanks for the note. What an awesome story you have :-) sounds like you are really doing things right. Farmers are constantly changing, in order to meet the needs of those utilizing their end product…that’s what it’s all about.
      Take care!
      Q

  4. Loved this article, almost as much as I love bacon. My husband and I live on a small farm (6 acres), but can’t raise our own pigs, so we get pigs that a friend of ours raises and sells. I have to admit that the first thing that is always gone is the bacon, then the chops. It’s too bad that pigs can’t be all bacon and chops! Ohio pig farmers rock!

  5. I’m very happy to hear the truth about bacon, and pork in general! Thanks for the information!!!

    1. No problem, Kenneth! Bacon is one of those things that kind of speaks for itself, but every now and then we have to fact check. Fact check complete…farmers rock and bacon is still amazing.

      Thanks for reading!
      Q

  6. I enjoyed all the information, video’s, and Q&A’s . Learned a lot about pork/bacon which I LOVE. Thanks for your website.

    1. Hey Donna –

      Thanks for the note. I’m glad you like the site! Keep coming back for more…things are ever-changing in the pork world and I think you’ll like ‘em :-)

      Q

  7. I love pork – always have. I am Italian and most of my gravies(sauces) are enhanced with the flavors of the different cuts of pork. Now, Bacon–it works for everything from a rainy day, a hangnail, a sunny day, a hangover, a football game, etc.
    Just cook a pile in the morning(or anytime), leave it on the paper towel or cloth of your choice, and snack all day.

    Love it

  8. Thanks for all the information on pork I love pork ,good to know about how the pigs are cared for and bacon bacon and more bacon ! Thanks Ohio Pig farmers !

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>