In the past 50 years, pork production in the United States and around the world has changed dramatically. The Humble Pig was once valued as a provider of everything: succulent fresh pork, long lasting cured meats, cooking oils, lamps oils, to baking, candle making and soap making ingredients. Lard was used heavily in American diets until the age of margarine and the low fat diet. As a result, farmers began breeding pigs to be a source of lean protein.

Unfortunately, that change came at a price—taste.