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Bacon prices soar due to pig shortage
nypost. ^ | August 5, 2014 | 8:54pm | Amber Sutherland

Posted on 08/05/2014 8:21:13 PM PDT by dennisw

Bacon lovers are getting socked in the piggy bank.

City butchers and restaurateurs are beginning to squeal for mercy after the price of bacon rose to the highest it’s been in nearly 30 years — thanks to high demand and a shortage of healthy pigs.

“We’ve had to raise the prices in small increments in the last month,” said Vincent Santiago, an employee at Staubitz meat market in Cobble Hill, Brooklyn.

The pork surge began last year when a virus swept through US farms in about 30 states and killed millions of pigs.

Bacon prices have shot up around 10 percent this year alone and reached an all-time high of $6.11 per pound, according to the Bureau of Labor Statistics.

Santiago said a half-pound slab of bacon now costs about $3.99, as opposed to last month when they were about a dollar cheaper.

“We don’t like to raise prices, but this is what we do for a living,” he added. “People are still buying it.”

Thomas Perone, owner of Pig Guy NYC, said he’s not happy about the skyrocketing price of pig products, but is absorbing the costs of the increase for now.

“The price of pork is through the roof right now,” he said. “It’s ridiculous.”

(Excerpt) Read more at nypost.com ...


TOPICS: Food
KEYWORDS: bacon; pork
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To: dennisw
There's another reason for the shortage:


21 posted on 08/05/2014 9:01:00 PM PDT by RightGeek (FUBO and the donkey you rode in on)
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To: dennisw

We sold the largest pork producer to China, just in time for a price hike.
Wonder if Smithfield’s farms and suppliers got hit as hard as everyone else, or is there Chinese foul play at hand.


22 posted on 08/05/2014 9:03:47 PM PDT by DannyTN (I)
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To: deadrock

http://www.seriouseats.com/2014/04/why-you-should-be-eating-more-wild-pigs-right-now.html


23 posted on 08/05/2014 9:13:36 PM PDT by Southack (The one thing preppers need from the 1st World? http://tinyurl.com/ktfwljc .)
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To: dennisw

had some turkey bacon lately


24 posted on 08/05/2014 9:19:48 PM PDT by GeronL (Vote for Conservatives not for Republicans)
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To: dennisw

25 posted on 08/05/2014 9:26:13 PM PDT by eldoradude (It doesn't matter how many it takes, the lightbulb has already been stolen.)
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To: dennisw

From my cold, dead fingers ... my bacon.


26 posted on 08/05/2014 10:09:49 PM PDT by tumblindice (America's founding fathers: all armed conservatives.)
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To: Bratch

That lady, that bacon lady, Mr. Bratch. She, she, uh, uhhhhhh, Miss Pork. She makes me ... well, down there, you know. She makes my tummy growl.


27 posted on 08/05/2014 10:14:00 PM PDT by tumblindice (America's founding fathers: all armed conservatives.)
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To: Ken H

louder!

NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO


28 posted on 08/05/2014 10:44:42 PM PDT by NonValueAdded ("Kerry, as Obama's plenipotentiary, is a paradox - the physical presence of a geopolitical absence")
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To: dennisw

29 posted on 08/05/2014 10:51:21 PM PDT by RichInOC ("Stampeding hogs." "That's not much of a crime." "Through the Grand Mosque?" "Kinky. Sign here.")
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To: dennisw

BRINGING HOME THE BACON

Should you find a great sale on this tasty treat, you might want to add a few of these to your recipe collection

BACON FREAK
http://www.baconfreak.com/bacon-recipes.html

BACON TODAY
http://bacontoday.com/

http://baconbuttercheesegarlic.blogspot.com/
http://baconshow.blogspot.com/

BACON CARAMEL POPCORN
http://candy.about.com/od/sugarcandy/r/Bacon-Caramel-Popcorn.htm


30 posted on 08/06/2014 12:38:32 AM PDT by V K Lee
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To: dennisw

High prices cure themselves.


31 posted on 08/06/2014 1:04:16 AM PDT by 1010RD (First, Do No Harm)
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To: Dr. Bogus Pachysandra
What about the sliced pork belly I see at my Asian grocery. They get them from local Amish and from Canada. They’re not cured, but how do the fry up and taste? They’re no where near as expensive as cured bacon, and are probably a lot healthier. But do they taste good?

It is in with foodies these days/ 
Much of why bacon tastes good is lots of salt in the curing process

look up some recipes. But I would cook it in the oven in away that would let fat drip down and render out. Plus I would sprinkle some ssalt on the topside at the beginning or a few times while baking.

Also remove the fat dripping periodically.......might start an oven fire
Cooking low and slow on an outdoor BBQ grill would be safest

BBQ Pork Belly on the Grill - YouTube


32 posted on 08/06/2014 1:18:53 AM PDT by dennisw (The first principle is to find out who you are then you can achieve anything -- Buddhist monk)
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To: dennisw
There is absolutely NO shortage of pigs.


33 posted on 08/06/2014 5:20:39 AM PDT by Caipirabob (Communists... Socialists... Democrats...Traitors... Who can tell the difference?)
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To: dennisw
Time to grow your own...


34 posted on 08/06/2014 6:21:47 PM PDT by RichInOC (No! BAD Rich! (What'd I say?))
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