You should still have the option to turn it off!
What kind of pork do you have? Sounds awesome, but not all cuts are ideal for bacon. Traditional bacon is pork belly, though you can make similar cured/smoked from mother cuts.
Sorry, just seeing this!
Weβre small scale pork producers so in short we have the whole hog! Right now we sell piglets, calves, goat kids, eggs, and thatβs fine, but Iβm interested in doing some farm to table meat and dairy products. The food supply has become so awful, I didnβt realize how wonderful pork chops can be until I butchered a pig, there is no comparison to what is on grocery shelves. I think itβs in the nuances, our pigs graze and forage, we lacto ferment their food and weβre starting to grow crops for the purpose of feeding them. This happy healthy life makes every part of the process better for all the organisms involved. The fat profiles change, itβs pretty amazing, and Iβd like to share it with people, Iβm just figuring out how. There is a lot of regulation that makes the food supply how and what it is, of course some of the protocols are legitimate and important for food safety, but pasteurization and homogenizing milk for example makes a wholesome microbiome feeding product into nothing but glucose water with some fat in it. You might as well drink a soda, and this modified food doesnβt induce satiety, so it leads to overconsumption. Anyway, I digress. π
