I'm not buying one, not interested in trying it really, too rich for me, already blew my budget this month, etc. But it's pretty clear that specialized meats are also beyond what some people here can emotionally handle.
gmwhit wrote:And this relates to an $80 PORK roast how?
He's obviously replying to your mention of this arriving in time for Easter. iow, this might not necessarily be an offering here because Easter is near.
Read and think before attacking next time. In any case, you may not understand or agree with him, but nothing at all he posted necessitated your tone and your sort of !@#$!$! reply.
And if you really don't care, why are you mouthing off so much?
fiftymegatims wrote:LOL "Vegetarian fed diet".
Pigs are omnivores. Is this supposed to make us meat eaters who think vegetarians are more healthy buy this in thinking that a vegetarian pig is more healthy for us to eat? Niche marketing at its best.
[It seems to be a suckling pig perhaps plus seems other parts.]
Most pigs in some regions of the US are given near exclusively grain feed. It doesn't matter that they're omnivores if they're penned and us humans control what they have available to eat via their feed. It's one of the contributing reasons trichinosis in this country is so low (others being heat treating slop feed in areas that don't exclusively grain/vegan feed, meat inspections, and thorough cooking).
And yeah, it does make them healthier beyond disease reduction. If you notice the pigs used as well as the high fat in the nutrition specs, they seem to be using the pigs that aren't bred for low fat content these days (or as they say, the pigs with the flavor bred out of them). These aren't the far, far leaner cuts sold commonly at your usual supermarkets.
So if they say they are indeed using said pigs, they are probably doing it for taste, and a vegan diet probably restricts the fat buildup in these more than fat prone line (since the pigs already accumulate fat more rapidly than the usual pigs nowadays). So compared to a true "have at it boys" diet that would have these pigs looking like rolling columns of fat, yeah, a vegan diet matters more. Maybe if you saw the prize potbellies from the 1920s and 1930s compared to today (ugly as heck oval or columns of lard with four legs), you'd understand the difference.
cairnblsd wrote:I shudder to think what is used as a preservative. If it keeps any bacteria from growing for weeks just think what it will do to the healthy bacteria living in out digestive track.
How do you know it's simply not sealed and cooked well with the moisture content monitored and then the correct level of salt added on the cut and pieced surfaces?
[The ingredients listed seem to bear this out as well.]