I was turned off by the dry, white, crumbly texture and the inability to cook most pork cuts—with the exception of some ribs or roasts—in such a manner that I could retain the moisture and integrity of taste. The boneless, center-cut pork chops, that were considered to be prime cuts, had become unpalatable.
Most of us have grown up with the old adage, “You have to cook your pork well done or it will make you sick.” Accordingly, growing up eating inherently dry, overcooked, rubberized, white pork brought me much agony as a child. It wasn’t until I was well into my adult years that I discovered that pork was really red, and not white. It was then that I began to understand the depth of the political ploys that had turned traditional pork on its ear in favor of factory-farmed white meat. This “white” meat had become representative of Big Agriculture farming interests and the federalized dietary guidelines that are the result of the politicization of food and nutrition.
CONTINUED at the Ludwig von Mises Institute. Written by Karen De Coster.