According to an expert chef, this is the pork cut you need to cook up if you want the crispiest, most delicious ...

When I first arrived, I must say that my heart sank a bit at the thought of seeing a pig die and then being forced to cut it up so I could eat it. This seems somewhat ridiculous, since every time ...

Large-scale hog operations get a bad environmental rap. But when it comes to processing the animals, the industry is a model of efficiency, making use of every last bit in sometimes surprising ways.

Butchering day wraps up around the kettle of scrapple ”“ broth, bits of meat, cornmeal and seasoning cooked down to a stiff porridge. Hinkle has butchered hogs at home ever since she can remember, and ...

Mylan begins by opening up the pig. I've spent my life staring down at beautiful hunks of pork, but I can't recognize a single store-bought cut in that red interior.

Chefs who do their own butchering find it's good business sense, because the return on investment is greater. Whole-animal butchering also inspires creativity — and customers get a chance to ...

But at the processing end, things get much more efficient. "We sell everything but the squeal," says Todd Scherbing, senior director of rendering for Smithfield Foods, which owns the Farmland plant.

The association likes to call rendering the world's oldest recycling system. That green image might surprise you, considering that not every step in the production of pork is environmentally friendly: ...