It’s amazing to me that natural un messed with un breeded to trade off the tasty dark meat for bland dry white meat now constitutes a niche market.
I’m particularly tired of grocery store pork that is so lean that it is now has “tenderness and juiciness improved with up to twelve percent of a patented solution*.”
I buy from local farmers whenever I can.
I will not eat the white turkey meat unless I’m starving-my daughter eats my portion. Fortunately, even that tastes better from a non-engineered, free range turkey (or chicken). You can buy free-range pork here in fall (the whole pig, or half of it large or small, slaughtered and butchered) from several small farms. Many of those pigs are raised and bred with captured feral hogs, which are naturally more lean, but also more tasty.
I think the “improved” hogs must be raised feed lot style rather than free range, because the meat tastes like something you would think came from some kind of a replicator in a sci-fi movie. And I shudder to think what that “patented solution” might contain...
I’m ranch-raised myself, so I’m happy to be back to the country where I can eat a natural diet of fresh meat and veggies and afford it.