Come on, you know you want to watch it, "How It's Made: Bacon":
That's some awesome background music, I must say. Good to know they check for pieces of metal which might have fallen onto the pork bellies.
More like this
When swine flu appeared, the pork producers were keen to say there was no connection or relationship between pigs and swine flu (even though the virus's genetic segments were all of swine origin).
A big chunk of Sunday was lost to a wretched cold-- despite a two-hour afternoon nap, I was asleep by 10pm-- but I did get the camera out for a bit while doing some late-season grilling:
We Jews have a secret: if you wave pork in front of us, we running away screeching. Contact with our skin causes anaphylactic shock. In fact, pork works better on us than silver does on vampires. Of course, I'm kidding when I say this. But I'm not kidding when I say that Sen.
This past weekend was the Memphis in May BBQ Competition, one of the largest such competitions in the world. As some of you may know, I am a BBQ fanatic (and I finally just perfected my babyback ribs, by the way) and I love competitions like this, though I've never participated in one.
As a pork-farmers' son turned vegetarian, I have to say: That's a pretty evasive description of how bacon is "made". I made bacon myself as a kid and teenager, it involves a lot more squealing and biting and bleeding and shaving than this has dared to show. A bit ridiculous.
Reminds me of my plans to create screaming edible corn.
I find the lack of pig-killing disappointing too. People really should see that first hand.
...
Re: Matty's thought: I suppose it just depends on where you begin to document the process. As you suggest, they seem to skip the more . . .'animated' parts of the process.
I want to see the explanation of how they get it packed in overlaying strips, each an eighth of an inch over from the previous strip.
Only in America . . ..
...tom...
.