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April 24, 2025 • 0 comments
Did you know that, globally, pork is the #1 meat? According to the UN, 10% more pork is eaten compared to poultry worldwide. And, 50% more pork is eaten compared to beef worldwide. Wow!
But, for some reason, this isn't the case in the US. According to the USDA, pork ranks #3 when it comes to meat. Americans eat 30% less pork compared to poultry and 15% less compared to beef.
Why is this? Well, pork has gotten a pretty bad rep in the US. Of course there are some religions that prohibit pork, but that's not the leading factor.
The low fat craze started in the 1970s and fizzled out in the 1990s. It came from the belief that (1) fat makes us fat; and (2) that too much saturated fat = high cholesterol = bad things like heart disease and cholesterol. These myths have been debunked. Read more in fats and health blog post.
The bottom line is that not all fats are created equal. Natural animal fats from happy, healthy animals are good. It's those highly processed hydrogenated saturated fats that are bad. In other words, eat all the pork fat!
People still seem to think they can get sick from pork. There's fear of parasites (like the roundworm Trichinella spiralis that can cause trichinosis) or bacteria or other things.
The reality is that getting sick from pork is really rare nowadays. If you cook pork properly, you don't need to worry about disease. Muscle meat (like chops or tenderloin) should be cooked to 145F. Ground meat and organs should be cooked to 160F.
This only relates to processed pork like hot dogs and bacon and ham. There's truth to this one. Nitrates and nitrites, commonly used in curing conventional pork, have been shown to cause cancer and other health issues. And stabilizers, artificial colors, preservatives, and other additives have been linked to negative health outcomes, too.
But, this isn't the case for all pork. How meat it's processed matters a lot. At Miller's, we don't put any of that yucky junk in our meat, even the salami and bacon and sausages (more on that below).
The Weston A. Price Foundation did a bunch of research on this. It's true that plain pork can cause blood clotting and inflammation. However, properly preparing pork (by marinating it in vinegar or naturally curing it) or by eating pork with fermented veggies like sauerkraut removes these negative effects. Read more about pork and your blood in this blog post.
I think this one mainly comes from the fact that pigs roll around in mud. They do this to protect their nearly hairless bodies. It's like natural sunscreen. It doesn't mean the meat is dirty at all.
It may also come from the fact that pigs are often treated as garbage disposals. They will literally eat anything. And that includes kitchen scraps, meat processing scraps, curdled milk, and more.
But again, not all pork is created equal. When you source from trusted farms, you can actually know that the pigs are eating clean food and are rolling around in chemical-free mud.
This one came from Nailea on the farm. At some point, she watched a video about how some pigs are born without buttholes or have odd deformities or become cancerous. Yet, despite their weirdness, they're still raised for meat. I don't know how true this is for conventional pigs. But, it's certainly not true for our pigs. They are intact and happy and healthy. And our processor would never give us meat that's weird or cancerous.
I'm here to inform you that, when produced naturally and properly, pork is pretty awesome.
It's high in protein, zinc, iron, and B vitamins (particularly the "anti-stress" vitamin B1 - read more about thiamine and pork in this blog post). It's packed with quality, healthy saturated fats. And it's the most affordable meat and can be produced year round.
This is why people around the world love pork. I think you should love pork, too!
Here are 6 quick reasons it stands above the rest:
Our pigs get plenty of exercise and forage for countless nuts and grubs and roots. This diverse diet gives our pork some extra flavor. And you can be assured that the environment is free of chemicals and is a happy place for our pigs to live.
This means low PUFA and no chance of GMOs. We haven't tested our pork like we did for our chicken and eggs. But, if we did, I assume we'd get similar results with our pork having balanced omegas and packed with vitamins and minerals.
Our pigs are Berkshire, Duroc, Red Waddle, and Black crosses. These heritage breeds are known for their intensity of flavor, juiciness, marbling, and tenderness. It's nothing like the bland, dry pork you often get at the grocery store.
We reduce toxins and anything unnatural as much as possible. Our bacon is cured simply with Celtic sea salt (in a store it would have "uncured" on the label). Our sausages have clean ingredients, no weird thickeners or preservatives. Our salami is cured naturally with celery juice powder.
No harsh chemicals like bleach or citric and lactic acids touch our pork. We are so fortunate to have a naturally minded processor!
We don't vaccinate. We don't give antibiotics or hormones or anything like that. Through a natural diet and lifestyle, our pigs stay naturally healthy.
I'd love to hear from you. Comment below - no account required (start typing for the guest option to appear). 😊
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This smoothie makes a great breakfast that’s easy to take on the go. Enjoy it between meals or as a refreshing summer treat. Full of probiotics, antioxidants and the added benefits of raw honey.
[INGREDIENTS]
Blend all ingredients until smooth.
Pour into your favorite glass and enjoy.
*Maple syrup or sugar can be used to substitute honey.
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