Currently viewing the tag: "pig"
“People who are comfortable eating meat should be equally comfortable with killing animals.”* See John O’Shea’s project about a possible licence consumers would have to obtain before buying meet. He also worked out the Black Market Pudding, a product that is made without harming animals. Both projects are currently exhibited at Food Forward exhibition in Den Haag. Interview with the artist here.
*quote and image: John O’Shea
Ever wondered how different pork meets behave within professional hands? To put it in short: we have found that with masterful care poor quality meat may produce good result too but quality grade material produces much better look and taste.
Last week we have visited one of the hypermarkets of Budapest and took photos of all the fresh meet products – this time pork. We wanted to figure out all the information available on the origin of certain products shown on the package. We wanted to know if the meet is trackable for an ordinary costumer.
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The pork gives the 40,3 per cent of the world’s total meat production. In Hungary, there are 500 large-scale farming unit. The Hungarian pork contents 46-47 % pure meat, while the Western European average is 56-57%.
reference: http://www.agr.unideb.hu/animaldb/sertes/teny.htm
We are creating a pork map / historic and existing meat types. Hamarosan … / Coming soon …
