Firm Pork

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They Changed the Pigs!!

This entry is part 4 of 4 in the series Brad's Firm Pork Primer

This is the fourth post in my firm pork series.

The theme of this series is the relationship between pork fat (lard) and the liver-punishing polyunsaturated fat linoleic acid, the main component in most vegetable oils. I’ve seen lards reported having a content as low as 2.5% and as high as 30% of this damaging […]

By |June 27th, 2015|Firm Pork|0 Comments

Your Liver on Vegetable Oil

This entry is part 3 of 4 in the series Brad's Firm Pork Primer

The debate concluded with agreement by all that we need a randomized controlled trial to compare the effect of low and high intakes of LA. The trial should have typical US intakes of omega-3 PUFAs, with 7.5% energy from LA (the current US intake) in one group and 2.0% LA (historical intake) in the other. […]

By |June 14th, 2015|Firm Pork|0 Comments

Historical Trends in Pork Firmness

This entry is part 2 of 4 in the series Brad's Firm Pork Primer

In bacon production, a common source of trouble arises from the softness of the sides. There is a certain firmness to the fat, a freedom from greasiness and softness which is absolutely essential in No. 1 bacon. In the production of bacon the feeds entering into the ration must be carefully chosen. The use of […]

By |June 7th, 2015|Firm Pork|0 Comments

Brad’s Firm Pork Primer

This entry is part 1 of 4 in the series Brad's Firm Pork Primer

This series of posts grew out of a pamphlet I circulated to fellow hog farmers early this spring.  For years I’ve been stressing the importance of “firm, barley fed” pork to farmers, customers, feed mills and anyone else who will listen.  Soft pork is a threat to humanity I would always say.  Over the winter […]

By |June 7th, 2015|Firm Pork|0 Comments