I thought the same way till my cholesterol rose to 400 and now bacon is only a memory and cholesterol is down to 160 and I lost 35lbs. to boot.
Don't get me wrong I still eat pork just well trimmed and not fried.
Have you had your blood tested recently?

My colesterol is low..but then I save bacon for special occaisons...I guess that makes me appreciate it that much more......

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Proud owner of ....
1971 280SE W108
1979 300SD W116
1983 300D W123
1975 Ironhead Sportster chopper
1987 GMC 3/4 ton 4X4 Diesel
1989 Honda Civic (Heavily modified)
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Section 609 MVAC Certified
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"He who fights with monsters might take care lest he thereby become a monster. And if you gaze for long into an abyss, the abyss gazes also into you." - Friedrich Nietzsche

Yep, bacon is a fine thing indeed.

So are chopped pork sandwiches from Bubba's BBQ in Frisco, North Carolina.

DAYUM!!!

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Chris
2007 E550 4Matic - 61,000 Km - Iridium Silver, black leather, Sport package, Premium 2 package
2007 GL450 4Matic - 62,000 Km - Obsidian Black Metallic, black leather, all options
1998 E430 - sold
1989 300E - 333,000 Km - sold
1977 280E - sold
1971 250 - retired

"And a frign hat. They gave me a hat at the annual benefits meeting. I said. how does this benefit me. I dont have anything from the company.. So they gave me a hat." - TheDon

pork tenderloin is going on in 15 minutes, browned in bonions and a bit of butter, finished in the oven, use the pan to fry the 'shrooms, then a couple onions, reduce those, lift the colour from the pan with some of the chianti we opened last night, remove the onions, add 10% cream return the 'shrooms, reduce, and thicken. MAn my kids don't know how good they got it.

Get some jerk seasoning and broil or bake a pork leg.

Yummy in the tummy!

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Enough about me, how are you doing?

In the hope that this provides some insight to the pork meat to everyone who listens.
http://www.ehalal.net/Islam/Haram_files/Haram%20Pork.htm

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Whether you think you can or cannot, Either way you're right!. by Henry Ford.

Ohhh,boy! you guys got me mouth a'waterin' for pork.

The spirit of reciprocal obligation therefore impells me to share my favorite pork recipe,dating from England in the 18th century.

Mitton of Pork.

Take a deep casserole dish,preferably round,perhaps 6"deep by 10" square or round,cover the bottom with thick rashers{slab bacon for you yanks}spread stuffing on top for 3/4",composed of breadcrumbs,finely diced onions,sliced pickles and mace.

Cover with another layer of rashers,sprinkle with mace,bake at 375 for 1 hour or so or until top layer is lightly browned,turn upside down,slice and enjoy!

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Any of you ever raise pigs? Ornery critters, fond of escaping, and they're ankle biters too. Never again!

Pork nomenclature takes some getting used to . . . butt is from the shoulder . . . Boston butt isn't called that in Boston . . . a picnic ham isn't ham (which is from the what we would normally call a butt) . . . city ham versus country ham (wet brined versus dry cured) . . .

Eating high off the hog . . .

wow is that where that came from? Man I use that everyday and had no idea what it really meant.

thanks

Some of my favorites below

133 (Westphalian) is my favorite. After that, 129 (Nuss Schinken) 132 (Schinkenspeck), 102 (Lachsschinken) 130(Hessischer Schinken)

ohhhh heck! ... I'll eat any of it!

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It is a truism that almost any sect, cult, or religion will legislate its creed into law if it acquires the political power to do so. Robert A. Heinlein


09 Jetta TDI
1985 300D

You get a lot from a hog:

From a typical 250 lbs in live weight:

Ham 44 lbs
Loin chops 36 lbs.
Cured or fresh picnic roasts 12 lbs.
Boston butt roasts or slices 13 lbs.
Bacon 28 lbs.
Spareribs 7 lbs.
Feet, tail and neckbones 11 lbs.
Sausage 12 lbs.


Fat, bones and skin 35 lbs.

chicarones, menudo, pigs ears and snouts . . . everything but the oink!

If you're starvin.... the pork chop is your friend (Chris Rock)

For you Texas boys, don't forget peccary and javelina. Yum.

My dad figured that if God didn't want us to eat animals, then why did he make them out of meat?

Add this to your list of things to try:
Ostrich, snake, crocodile, alligator, turtle, capybara, and muslim.

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You can get farther with a smile and a gun than you can with just a smile.

1984 300D
1985 300CD
1980 300SD
1993 SL500

I saw a nursing sow at the State Fair over the weekend - holy cow those things are HUGE!

I can do ribs, and bacon, and sausage, but for the life of me I can't every seem to do a good plain pork chop or tenderloin. Mine always come out dry and chewy and kinda bland. What do you guys do with them?

Oh man do I love hog. Smoked and pulled pork shoulder sandwiches with sloppy sauce. Smoked pork ribs with sloppy sauce. Smoked pork chops. Smoked pigs feet. Boiled pork shanks with sauer-kraut. Deep fried pig skins. Pork sausages of all kinds. When I was in Chicago a few years ago I ate a jellied pork sausage called Souse(sp). I think it was some kind of French or Cajun type of head-cheese. The stuff was excellent on hot toast slopped full of butter. For all you hog lovers in the crowd here is a web site for some good recipes dedicated to our beloved grunter. www.barbecuen.com

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1983 300-D turbo
1985 300-D turbo
1959 Harley Panhead chopper
1929 Ford coupe restored
I hang out with Boneheaddoctor at Schuman Automotive OBK#5
All liberals are mattoids but not all mattoids are liberal.