Skip to comments.Coming soon: Pork and bacon shortage (Prices to double by next summer)
Posted on 09/26/2012 6:17:02 AM PDT by SeekAndFind
A British pork industry group is predicting serious shortages next year that are now "unavoidable."
A world shortage of pork and bacon next year is "now unavoidable," a British industry group said in a press release.
Britain's National Pig Association (NPA) says that pig herds in Europe are shrinking. As if that isn't bad enough, this trend is "being mirrored around the world," the group says in the release. Drought conditions, especially in the U.S. and Russia, have taken a toll on the price of the grain crops used for animal feed, and world food prices are expected to reach record highs in 2013.
The number of slaughtered pigs could drop by as much as 10 percent in the second half of next year, the NPA says. This would double the price of European pork and pork products.
The NPA is advising supermarkets to pay Britain's pig farmers a fair price to counter the high price of feed or "risk empty spaces on their shelves next year," said NPA chairman Richard Longthorp.
In the United States, CBS Chicago reports that the price of pork belly has increased to $1.40 a pound in August, up from June's price of 94 cents a pound.
(Excerpt) Read more at americanthinker.com ...
I suspect that due to the economic policies of the current socialist occupant of the white hut, we'll be seeing shortages of a lot of things. This plays right into the Wookie's desire to control our diets as well.
Such a damn easy solution!!!
Tell the EPA to go to hell.
Some Hussein handler or suck-up somewhere is being congratulated for trying to eliminate non-muslim food from the world.
FU Hussein and your worshippers, too!
Bacon is already higher per pound than steak (by the pound) here in WA. I treat the spouse to bacon from time to time....I actually buy by the slice (so we don’t over eat).
I’m hearing that all meat will be going up in price. My rancher friends have made money (for a change) on beef the last couple of years...which is nice for them. But dang! Getting to where a gal can’t afford a big ol’ ribeye. And now bacon?
If I stock up a freezer full of meats like pork loins, and we have a SHTF scenario and electricity goes out- is there anything you can do to save your freezer of meat?
I have heavy duty insulation, in the winter not as big a problem- use the outdoor temperatures, but in summer I thin a few hours a day of electricity to keep it freezing for another day would help for a while- until my gas supply ran out
I have canned foods and dry foods too- lots of ‘paper products’ and big on ‘home defense’ too
The freezer full of meat is my biggest worry in the hot summer
Drying? Beef and pork jerky?
We have a small herd of cattle that we have to sell. No hay.
Eat mor chikin
IIRC, you can toss all that into a barrel of salt for a long time, as long as it’s totally covered.
Do you have to thaw it first?
Huh? Supply here isn’t super elastic. I get that prices will rise as supply falls, but supply will still fall.
You might look into a small solar panel, just enough to run your freezer -- not to "save the earth" but to save your bacon.
And there will be an equilibrium price at that supply.
Regular gasoline/gallon $1.84
Regular gasoline/gallon $3.72
You could do that on a gas grill or even over a wood or charcoal fire.
Check garage/yard sales and stock up on canning jars.
Remember Obama bought the pork as “aid” for farmers in drought stress but EPA would NOT reduce ethanol requirements for gas thus making corn extra short and expensive in the severe drought. There you have socialist utopian thinking.
The good news is that hogs reproduce exponentially and when weather gets favorable, if God allows, pig farmers will quickly fill the need. Unless Obama has killed all the piggies. If so, we can round up the wild hogs and breed.
Don’t see the problem. There should be plenty of Democrats around to make up the difference...
Time to go after the wild pigs here in the US....there’s plenty of pork.
>Time to go after the wild pigs here in the US....theres plenty of pork.<
Just make sure you cook it very, very well. Trichinosis is not a pleasant parasitical disease.
Look for a second American revolution or civil war to become more likely and in a special event that Obama gets re-elected.
With 40% of the US corn crop going to produce worthless ethanol that does nothing to lower our use of oil, coupled with drought conditions in the corn belt expect shortages and high prices of other meats too. Stock up your freezers now as farmers are liquidating their herds and prices for a time will be low.
If the temps were cool, you could make sausage. Chop up your pork, grind it, add salt & spices, put it in casings, and then hang it up to cure for a few weeks. No electricity needed. We also made prosciutto once or twice—basically impregnate the meat and cover the outside with salt & pepper and let it sit. Trouble is, for all this you need temps around the 40s.
For summer, how about a solar dehydrator?
BS. I’ve been in the meat business for 30+ years and you can quote me, it’s all hype, ain’t gonna happen.
"Pork Bellies! I have a hunch something exciting is going to happen in the pork belly market this morning."
I can see some store being robbed. The booze was left, the cash register wasn’t touched but all the bacon was gone.
You might do a chili grind to make it dry faster and use a little cure on it just to make sure it doesn't spoil while drying if you don't have a controlled heat source for drying.
As far as bacon goes, I’ve read that if you cook 1/2 the bacon, then cover the raw bacon in the resulting grease, it won’t go bad.
I don’t have confirmation of that, though. I do have a pressure canner, and plan to can many meats over the next few weeks.
Do you have any link to contrary information regarding Trichinosis incidents?
If it weren’t for the d*mned HOA, I’d have a smokehouse, a root cellar and a chicken coop. I may still do that...they can put a lien on my house for all I care. I’m not moving anytime soon.
Smoke curing is an even lower temp than just plain drying.
Did they do a salt cure first to make ham or did they just smoke cure it?
Sort-of. I suspect demand for pork is even less elastic than supply. People have to eat regardless of the price and there’s only a limited ability of folks to cut back on consumption or switch to other sources of protein. Not a huge problem in the US, but I’m thinking it might be a bigger issue in parts of Asia and Latin America where pork is a dietary staple.
The author doesn’t know the hog/pork belly market. It’s quite common for wholesale bacon prices to reach an annual high in early August, then fall to annual lows in November. However, these folks are probably right in anticiapting much higher prices by next summer, since the summer surge in corn prices has almost surely caused a good bit of hog herd liquidation since late July. That’s just in time to cause a shortage of slaughter hogs next spring and summer. Actually, the USDA will release its quarterly Hogs & Pigs report concerning the hog population and outlook Friday afternoon at 2:00 PM CDT. We’ll know more then.
Usually around $10 for a dozen at Walmart.
Being pretty young when they still did the smoking, but I think it was salted then smoked. Didn’t seem very important at the time to ask details.
Our HOA is us and 3 dogs, laying hens and one “temporarily” happy pig. If SHTF I will definately be putting up a smoke house.
By the way GrandMa’s smoke house was made of adobe and doubled as a cool cellar. Not sure about adobe in East Texas, but I have garden soil that gets hard as brick so might work.
Bet for some strange reason there just happened to always be ham for a sandwich when you got hungry.
Billy Ray: No thanks, guys, I already had breakfast this morning.
Mortimer Duke: This is not a *meal*, Valentine. We are here to TRY to explain to you what is we do here.
Randolph Duke: We are ‘commodities brokers’, William. Now, what are commodities? Commodities are agricultural products... like coffee that you had for breakfast... wheat, which is used to make bread... pork bellies, which is used to make bacon, which you might find in a ‘bacon and lettuce and tomato’ sandwich.
[Billy Ray turns and gives a long look at the camera]
Randolph Duke: Randolph
Randolph Duke: And then there are other commodities, like frozen orange juice... and GOLD. Though, of course, gold doesn’t grow on trees like oranges.
Randolph Duke: Clear so far?
Billy Ray: [nodding, smiling] Yeah.
Randolph Duke: Good, William! Now, some of our clients are speculating that the price of gold will rise in the future. And we have other clients who are speculating that the price of gold will fall. They place their orders with us, and we buy or sell their gold for them.
Mortimer Duke: Tell him the good part.
Randolph Duke: The good part, William, is that, no matter whether our clients make money or lose money, Duke & Duke get the commissions.
Mortimer Duke: Well? What do you think, Valentine?
Billy Ray: Sounds to me like you guys a couple of bookies.
Randolph Duke: [chuckling, patting Billy Ray on the back] I told you he’d understand.
In GA we have rocks and clay. However, I do live on almost 2 acres of heavy woods butting up to the Chattahoochee River. I COULD put a smoke house/root cellar out where the “tennis neighbors” couldn’t see it.
A couple of pigs would love to forage around in those couple of acres of woods.
And the cool part is, they’ll clean up the underbrush for you and make it into a park.
Using a barrel as a “smokehouse”:
What about the coyotes? I can see putting a hen house out there, and covering it with mesh, but the hogs? I dunno.
Given that wild pigs are such a nuisance, I would think that this is an opportune time....
>Do you have any link to contrary information regarding Trichinosis incidents?<
I have to thank you for asking this, as I found the the search for your info pretty fascinating. Interestingly enough, from this link, Trichinella spiralis hasn’t been found in some tested feral hog populations. That said, there are other parasites that infest the animals, in addition to disease, that makes cooking the pork very well a prudent course of action.
From the link:
Diseases and Parasites
Springer (1977) reviewed literature on parasites of feral hogs in the coastal population on Aransas National Wildlife Refuge. This population was heavily parasitized, with 100% of animals infected with swine kidney worm (Stephanura dentatus), with cases of necrosis of the lungs and liver and associated bacterial infections. Other internal parasites found included lungworms (Metastrongylus spp.), roundworms (Ascaris suum), hookworms (Globocephalus urosubulatus), and various stomach worms.
A serologic survey of 10 feral hog populations in Texas revealed that pseudorabies virus was found in swine in 7 populations, antibodies to leptospirosis were discovered in all 10 populations, and swine brucellosis (Brucella suis) was isolated from 4 individuals from 2 populations (Corn et al. 1986). Swine were negative for a wide variety of other viruses and for incidence of Trichinella spiralis. The authors concluded that feral hogs may act as reservoirs of pseudorabies virus and swine brucellosis, and potentially could infect domestic swine.
Right about cooking pork, especially wild because of the many parasites. Good info, thanks.
That being said, on non-feral, that I raised from day one and know exactly what it ate, I am sometimes brave enough for a medium rare grilled porkchop.
Pork AND!! bacon?
That ain’t right.
I remember my grandmother talking about covering meat in a crock with lard to keep it. That’s all I know about it though.