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Whats with the cost of bacon?

Discussion in 'Non-Vegas Chat' started by jerseyguy, Aug 3, 2014.

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  1. jerseyguy

    jerseyguy VIP Whale

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    How come it's so damm expensive these days? The cheapest we can get it for at our local supermarket is $5 a lb. I dont think pork went up all that much?
    With the fresh Jersey tomatoes coming in now I"m in full BLT mode.
     
  2. judy

    judy Low-Roller

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  3. Nick61

    Nick61 High-Roller

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    Track the price of pork bellies, that's what bacon is. They've been rising consistently for the last yr and a half.
     
  4. chef

    chef Resident Buffetologist

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    It's all about supply and demand. Bacon has become extremely faddish last couple of years, causing the price to rise. The same thing has happened with chicken wings due to the hot wing craze.
    Funny thing, both bacon and chicken wings have less meat on them than other parts of the animals they come from, e.g. pork loins are half the price as bacon and about three times as meaty.
    So, it's really not about the pork prices, per se.
     
  5. judy

    judy Low-Roller

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    i love this post and how it started with a grocery store observation and tomato harvest concern and now is an economics 101 lesson! Love VMB!!! Now back to my BLT!!
     
  6. Julie888

    Julie888 High-Roller

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    Not just the price getting higher, have you noticed the size of the packages getting smaller?
     
  7. jerseyguy

    jerseyguy VIP Whale

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    Today did a feature on it this morn. Pig Virus and the drought in the feed producing states said to be the culprits. Also demand is up,,who ever thought bacon would be a trendy food?
     
  8. Mitkraft

    Mitkraft High-Roller

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    STFU, Bacon isn't trendy! It's Timeless! :Þ [Homer voice]mmmmmmm......bacon[/Homer voice] :drooling:
     
  9. ken2v

    ken2v This Space For Rent

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    Where I live a pound is still 16 ounces. :thumbsup:
     
  10. ken2v

    ken2v This Space For Rent

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    It's like flap and skirt. Essentially byproducts-priced not that long ago and now the stuff equals or beats flank and sirloin.

    For commercial brands, we like the minimally cured, not faux-flavored Oscar Meyer thick cut. When it goes on sale we buy loads and freeze it. Our butcher sources awesome bacons, too. And there's a caterer/restaurateur in Buellton who cures his own, and it is unlike ANYTHING you'll get elsewhere. Really gets to the non-commercial core of what bacon can take like.

    Running with something chef wrote ... pork loin is a huge value item. So good, so many ways to use it.
     
  11. Breeze147

    Breeze147 Button Man

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    mmmmm, Jersey tomato BLT's.
     
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