The Whole Hog

Whether smoked or grilled, as chops or loin, pork provides a protein-packed center-of-the-plate pick for breakfast, lunch and dinner.

Some 35 years ago, the team at Nebraska advertising agency Bozell, Jacobs, Kenyon & Eckhardt devised a memorable new slogan for the National Pork Board, one that arguably can be credited with radically changing how American chefs, home cooks and diners perceived using pig protein on their plates: “Pork. The Other White Meat.”

You see, for decades, consumers didn’t care much about the difference between red meat and white meat, but the trend to promote lower-fat foods that began in the 1970s and ’80s changed that level of interest. Red meat—namely, beef—was considered less healthy than white meat (chicken) because it was higher in fat and calories. Concurrently, the lesser-understood pork was losing status among those who began to favor poultry for meals...

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