Not sure if you intend to discuss this in forthcoming parts, but what pigs consume also directly affects the healthfulness of their meat. This is especially true with fatty acid compositions. Unlike ruminants, that convert polyunsaturated fats into monounsaturated and saturated fats via a process called biohydregantion, monogastric livestock (pigs and chicken) more reflect what they consume. So, CAFO pigs fed lots of soybean and corn meal have very different fatty acid compositions than pigs raised on pasture. CAFO pigs have much higher, often nearly twice, levels of PUFAs (approx 25 to 33% vs 18%) and more specifically much higher rates of Omega-6s (23 to 30% vs 12.5%). Monounsaturated fats (namely oleic fatty acid) is also much higher in pastured pork. One of my friends who raised lard pigs (Mangalitsa) tested the fat on his pigs, and it was 60% oleic fatty acid. Olive oil in 70% oleic fatty acid. His pigs forage in the woods and eat tons of acorns before they're harvested.
Mr. / Ms Beyond---- great points that I would guess most people do not even think about.
But.....one other point most may not have thought about-------we regularly have wild pigs that basically look just like domesticated pigs but.....with time their snouts get longer. Here in Arkansas we live on a farm of approx 250 acres and typically kill 1 or 2 per year. But.....you want to use the big boars for coyote bait because however you cook them they are no good. Big sows are ok but the best is either a young boar or sow from 75 to 125 pounds. I just saw 10 ( I assume litter mates) of 75-100 lb pigs run across my pasture and into the woods. So I will be setting the trap right next to the woods in the hope of catching several. I have several neighbors who asked for 1 if I catch some. I think the most I caught at one time was five but......even 1 is welcomed.
Thus SPAM was born! The epitome of “processed meat.” I would be useless on a “working farm.” I would want to make all the animals my pets! (Just being honest) ;-)
Ms. Barbara---- I could see myself eating SPAM if I was very hungry but.....I would posit that really Vienna Sausage is the epitome of processed meat. Real yummy when you open up the can and see all that gelled whatever it is sitting on top. I would rather eat a fried buzzard than a can of Vienna Sausages. I know people that really like them but I almost get sick just watching them eat them.
I am reminded of the Buffalo, used for the survival of the indigenous. Everything was used and given thanks to the Creator! Gradually the buffalo has made a comeback, I can only hope it can stay safe for them and us. Our need for convenience will be the death of us yet!
We had guests last week, so yesterday , we ran out of raw milk - pick up day is today. So, we had to buy a bit of milk from the grocery last night to tide us over, as our caffeine addiction requires milk.
The World Health Organization says processed meat is linked to colorectal cancer. They'd really rather we eat bugs, "save the planet," and get it from the mRNA jabs instead. Trust the WEF and the Gates-funded bureaucrats.
WHO and IARC base that on a relative risk of 1.18. There number is based on their metanalysis that turned up over 800 papers per a keyword search, but relied on only 15 or so observational studies. So, in other words, this associated relative risk number is incredibly weak and confounded. If you don't understand the difference between relative vs absolute risk, feel free to read my blog on this topic: https://beyondspin.wordpress.com/2021/12/10/relative-and-absolute-risk-reduction/
Interesting as always Doc. It doesn’t take much to make me happy, fortunately. Bacon and eggs still among my favorite breakfasts . There really isn’t greater satisfaction than producing your own food.
Nourish.com and poly face farm raise their animals humanely and naturally. The chickens live a great chicken life and the pigs live a wonderful pig life free to roam and play and roll in the mud with plenty of space and sunshine.
Thank you for taking on this topic. I look forward to seeing how things have changed in my lifetime, and more importantly what we are getting in the products we buy. = What to avoid, what to have only once in a while and what can be a staple in our diets. I would love to see the ability to bring back more traditional processing, even if it is only small local providers.
The other part about your farm when you bought it reminds me of ours in Vernon Co. WI purchased in 1974. Originally had 35 tillable acres when plowed behind horses. when we got the property it had 12 tillable. The house was built in 1912 of red oak 2 by 4s when that dimension really were 2" by 4" There are the remains of a small spot where the stone for the cellar was quarried. Property tax in 1912 was $7.00. Only 4 families owned the place before the previous owned who only had it for a couple years. The foundation for the old barn was next to the one built in 1951. There was a 100 year old lilac bush next to the house. We did a lot to the house over the 26 years we owned the place. and it was appraised at $175K when we sold it. Unfortunately the new owner from Chicago tore down every building, the Lilac, and any sign that we or anyone else ever lived there in order to build a McMansion that would fit better in a Chicago neighborhood. But they did succeed in raising the property tax from $2,800 to $12,000.
Thank you this interesting and informative first chapter.
Years ago ham was one of my favorite meats, particularly the fat. Brought up preferring bland, sausage has never been a part of my meat fare. Gradually as calories became a concern, pork/ham became less sought after. Next came the salt concerns, further diminishing hams appeal. Then finally came the last bell tolling - mRNA shots. So now no pork in any form.
That said, am looking forward to learning more particulars. It's always valuable to have clear knowledge. I do have to resist hot dog type offerings from time to time. And, as mRNA shots expand their reach into additional meat sources, the ramifications are likely to become relevant.
Thank you again for your excellent read on this timely topic! Looking forward to the next section.
Very interesting article and makes me long for good ole days! But also can see why things evolved because population grew and it wasn’t possible to feed masses without innovation. As far as processed foods go, everything in moderation!
Can't you go down to the County courthouse and review historic records of your property? I've done it out of curiosity for our typical semi-rural neighborhood - found records back to the 1930s, and I wasn't trying very hard.
It is true that the ancient Jews did not eat pork, and that prohibition has continued into modern kosher practice. As to why that practice started, it may have something to do with problems of disease in ancient pigs, that the old Rabbis were trying to protect their communities from. But that is just speculation on my part. As Dr. Malone makes clear in this article, pigs were and are among the most useful and beneficial animals in regenerative farm economy. Shunning them just because certain passages in the Bible say so, is to lose sight of how the Christian Bible is a mixture of history, folk lore, philosophy and literature. There is much wisdom in the Good Book, but it has to be interpreted sensibly.
These days we must be aware of Chronic Wasting Disease in deer populations. It is best not to eat venison from close to the central nervous system or the brains. I Wisconsin a lot of deer heads are sent to the state for testing.
If you need a Virginia country ham and a slab of delicious bacon, look no further than…Drumhellers Orchard in Lovingston. They’ll be hanging up in the rafters of the main barn.
We’ve been getting one of each every year in October for the last 15 years to enjoy over Thanksgiving and Christmas.
Not sure if you intend to discuss this in forthcoming parts, but what pigs consume also directly affects the healthfulness of their meat. This is especially true with fatty acid compositions. Unlike ruminants, that convert polyunsaturated fats into monounsaturated and saturated fats via a process called biohydregantion, monogastric livestock (pigs and chicken) more reflect what they consume. So, CAFO pigs fed lots of soybean and corn meal have very different fatty acid compositions than pigs raised on pasture. CAFO pigs have much higher, often nearly twice, levels of PUFAs (approx 25 to 33% vs 18%) and more specifically much higher rates of Omega-6s (23 to 30% vs 12.5%). Monounsaturated fats (namely oleic fatty acid) is also much higher in pastured pork. One of my friends who raised lard pigs (Mangalitsa) tested the fat on his pigs, and it was 60% oleic fatty acid. Olive oil in 70% oleic fatty acid. His pigs forage in the woods and eat tons of acorns before they're harvested.
Great point!
I hope this information is seriously taken to heart (ha ha). Thank you
Mr. / Ms Beyond---- great points that I would guess most people do not even think about.
But.....one other point most may not have thought about-------we regularly have wild pigs that basically look just like domesticated pigs but.....with time their snouts get longer. Here in Arkansas we live on a farm of approx 250 acres and typically kill 1 or 2 per year. But.....you want to use the big boars for coyote bait because however you cook them they are no good. Big sows are ok but the best is either a young boar or sow from 75 to 125 pounds. I just saw 10 ( I assume litter mates) of 75-100 lb pigs run across my pasture and into the woods. So I will be setting the trap right next to the woods in the hope of catching several. I have several neighbors who asked for 1 if I catch some. I think the most I caught at one time was five but......even 1 is welcomed.
Thus SPAM was born! The epitome of “processed meat.” I would be useless on a “working farm.” I would want to make all the animals my pets! (Just being honest) ;-)
At one point farming was a possibility. My answer was focusing on breeder stock. That was slaughter would bea rare issue.
Ms. Barbara---- I could see myself eating SPAM if I was very hungry but.....I would posit that really Vienna Sausage is the epitome of processed meat. Real yummy when you open up the can and see all that gelled whatever it is sitting on top. I would rather eat a fried buzzard than a can of Vienna Sausages. I know people that really like them but I almost get sick just watching them eat them.
Jep, me too unless my grand kids were doing without.
I am reminded of the Buffalo, used for the survival of the indigenous. Everything was used and given thanks to the Creator! Gradually the buffalo has made a comeback, I can only hope it can stay safe for them and us. Our need for convenience will be the death of us yet!
This could also be the story of raw milk. A completely different product then, the carton of dead white liquid we consume today.
We had guests last week, so yesterday , we ran out of raw milk - pick up day is today. So, we had to buy a bit of milk from the grocery last night to tide us over, as our caffeine addiction requires milk.
This morning, my coffee tasted dead to me...
Just add some sugar <sarc>
I appreciate you keeping us so well informed on everything!
Great article and good information....thank you
The World Health Organization says processed meat is linked to colorectal cancer. They'd really rather we eat bugs, "save the planet," and get it from the mRNA jabs instead. Trust the WEF and the Gates-funded bureaucrats.
WHO and IARC base that on a relative risk of 1.18. There number is based on their metanalysis that turned up over 800 papers per a keyword search, but relied on only 15 or so observational studies. So, in other words, this associated relative risk number is incredibly weak and confounded. If you don't understand the difference between relative vs absolute risk, feel free to read my blog on this topic: https://beyondspin.wordpress.com/2021/12/10/relative-and-absolute-risk-reduction/
Excellent - this is a topic that we are delving into in the series. I will try to remember to cite your Substack on determining RR versus AR.
Interesting as always Doc. It doesn’t take much to make me happy, fortunately. Bacon and eggs still among my favorite breakfasts . There really isn’t greater satisfaction than producing your own food.
😊
Nourish.com and poly face farm raise their animals humanely and naturally. The chickens live a great chicken life and the pigs live a wonderful pig life free to roam and play and roll in the mud with plenty of space and sunshine.
nourishfoodclub.com!
Thank you for taking on this topic. I look forward to seeing how things have changed in my lifetime, and more importantly what we are getting in the products we buy. = What to avoid, what to have only once in a while and what can be a staple in our diets. I would love to see the ability to bring back more traditional processing, even if it is only small local providers.
The other part about your farm when you bought it reminds me of ours in Vernon Co. WI purchased in 1974. Originally had 35 tillable acres when plowed behind horses. when we got the property it had 12 tillable. The house was built in 1912 of red oak 2 by 4s when that dimension really were 2" by 4" There are the remains of a small spot where the stone for the cellar was quarried. Property tax in 1912 was $7.00. Only 4 families owned the place before the previous owned who only had it for a couple years. The foundation for the old barn was next to the one built in 1951. There was a 100 year old lilac bush next to the house. We did a lot to the house over the 26 years we owned the place. and it was appraised at $175K when we sold it. Unfortunately the new owner from Chicago tore down every building, the Lilac, and any sign that we or anyone else ever lived there in order to build a McMansion that would fit better in a Chicago neighborhood. But they did succeed in raising the property tax from $2,800 to $12,000.
Looking forward to the Polyfarms 2026 seminar event!
As long as animal protein production is done in crowded conditions, the quality of the meat product is questionable.
Thank you this interesting and informative first chapter.
Years ago ham was one of my favorite meats, particularly the fat. Brought up preferring bland, sausage has never been a part of my meat fare. Gradually as calories became a concern, pork/ham became less sought after. Next came the salt concerns, further diminishing hams appeal. Then finally came the last bell tolling - mRNA shots. So now no pork in any form.
That said, am looking forward to learning more particulars. It's always valuable to have clear knowledge. I do have to resist hot dog type offerings from time to time. And, as mRNA shots expand their reach into additional meat sources, the ramifications are likely to become relevant.
Thank you again for your excellent read on this timely topic! Looking forward to the next section.
Very interesting article and makes me long for good ole days! But also can see why things evolved because population grew and it wasn’t possible to feed masses without innovation. As far as processed foods go, everything in moderation!
Karen, I wish "processed in moderation" was an answer. For me, it isn't :(
Can't you go down to the County courthouse and review historic records of your property? I've done it out of curiosity for our typical semi-rural neighborhood - found records back to the 1930s, and I wasn't trying very hard.
We have - they say that most of the historic records got destroyed in a big flood in the county in 1995. Records were stored in the basement...
By the Bible the family quit eating any kind of PIG / PORK !
It is true that the ancient Jews did not eat pork, and that prohibition has continued into modern kosher practice. As to why that practice started, it may have something to do with problems of disease in ancient pigs, that the old Rabbis were trying to protect their communities from. But that is just speculation on my part. As Dr. Malone makes clear in this article, pigs were and are among the most useful and beneficial animals in regenerative farm economy. Shunning them just because certain passages in the Bible say so, is to lose sight of how the Christian Bible is a mixture of history, folk lore, philosophy and literature. There is much wisdom in the Good Book, but it has to be interpreted sensibly.
The “cloven hoof” also exists in deer. Have always wondered about that.
These days we must be aware of Chronic Wasting Disease in deer populations. It is best not to eat venison from close to the central nervous system or the brains. I Wisconsin a lot of deer heads are sent to the state for testing.
Not this family!!
If you need a Virginia country ham and a slab of delicious bacon, look no further than…Drumhellers Orchard in Lovingston. They’ll be hanging up in the rafters of the main barn.
We’ve been getting one of each every year in October for the last 15 years to enjoy over Thanksgiving and Christmas.
There’s nothing like it!