You may have seen pork marketed as “the other white meat.” Many cuts of modern pork are indeed quite white and getting lighter all the time. Yet the cuts of pork from the farms around where I grew up varied from pink to reddish brown.
Today’s pork is also a lot drier and less flavorful than my grandfather’s pork. The pigs are a lot different, too. Gone are the fat-laden huge hogs that weighed two thousand pounds. These days, the industry equates leaner with better. But with all this dramatic change, do we really know how healthy these new products are?