What makes a pig organic?
Organic does not mean humane
food environment ft organic pigs
This is a tale of two pigs. The first â€“ letâ€™s call him Soren â€“ is reared in Denmark. For the first few months of his life, he lives a cramped existence in a barn. This pink, flabby creature is castrated so that his meat wonâ€™t taste too strong. When at last he is allowed outside, his only freedom is a small concrete run. At a young age, he is killed and turned into bacon, using potassium nitrate and sodium nitrite. When you put slices of him in a pan, white watery liquid runs out.
The second â€“ letâ€™s call him Juan â€“ was lucky enough to be born in the Iberian peninsula. He is sleek, black and hairless, a descendant of the original wild boar. Juan spends his life munching acorns among the oak trees. By the standards of animals destined for pork, he is allowed to live a long, calm life. He is only killed when he is 20 months, oldish for a pig, after which time his flesh is cured in sea salt until his fat turns to oleic acid, a fatty acid similar to that in olive oil. Juan is now jamÃ³n ibÃ©rico de bellota . When you eat slices of him, the salty flesh melts in your mouth.
It should be perfectly obvious which pig has led a better life and makes for better food. But there is one further crucial difference between the two. Because he has had only organic feed and has not suffered the worst indignities of factory farmed pigs â€“ overcrowding and no access to outdoor space â€“ Soren the Danish pig ends his life in a British supermarket labelled â€œorganicâ€. Whereas Juan, for technical reasons, doesnâ€™t qualify for the organic label.
A Restless Mind: Video: Good Slaughter, Bad Slaughter
6 March, 2008 @ 11:12 pm
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