Homemade pork rinds and fully loaded burgers. A perfect case study for the distinction in food quality.
Here we have the skin of a heritage breed, pastured, biodynamic pig cooked in our grass finished beef suet. I seasoned the rinds with wild, foraged mushroom seasoning I make.
The burgers are a textural, juicy, fatty delight. We grind our beef to have a very high fat content and coarse grind. It’s how we like it so that’s what we do.
On the burgers is homemade bacon fat aioli, ground olive paste, a slab of raw, organic cheese, that same pig’s beautiful bacon, and some grass finished sugar-free beef pepperoni. Because we’re nothing if not gluttons for deliciousness.
Now, compare that to burgers from some fast food joint and a bag of pork rinds from some poor industrially farmed pig. Instead of food high in precious fat soluble vitamins, only found in the pastured beasts, you get a load of rancid, highly refined, cancer promoting vegetable oil sludge, sugars, and food so low in nutrients, it leaves your body crying out for more in an attempt to fill its nutrient needs.
Instead of nutrient dense foods, full of vitamins and minerals, you get the results of a the bare minimum it took to keep that animal alive so it could make it to its slaughter date.
Instead of eating the flesh of a creature that lived in fresh air, that knew seasons, that grew a heavy coat in winter and grazed from grasses and leaves grown in nutrient saturated soils, full of life, you get an animal that lived in concrete. In its own shit. Stressed.
I’ve seen those animals up close and personal. I don’t know when they mentally check out, but they do. They’re not even the same creatures I witness roaming the fields, feeling the sun on their backs, the freshly rained on soil between their hooves.
Kind of like the human in mommy’s basement, eating Burger King and drinking big gulps all day. Staring at a screen. Fat and miserable. Alive if you take their pulse, but that’s about the only proof of existence. There are species generalizations, but within that are loads of nuance.
It’s the nuance and degrees that matter.
Want to make your own pork rinds? Here is my recipe.