Excerpt from Price Spreads for Pork
Since the days when the Midwest was the agricultural frontier of a new and expand ing Nation, hog and pork production have been important agricultural enterprises. Hog production developed along with the remarkable productive capacity of the Corn Belt, providing the framework for the early Corn Belt economy. There was a ready market for pork, both fresh and cured. Lard was the commonly used cook ing fat; ham and bacon, at first delicacies, became the standard American breakfast; and cured or salted pork were standard provision for the military and other world travelers. Pork was more than a staple-the meat was prized. Pork loin even symbolized good eating in the well-known phrase, eating high on the hog.
In this century, other products have re placed lard as the primary cooking fat beef has replaced some pork on consumers tables; fresh, frozen, and cured meats of many varieties are available to travelers and, in general, dietary preferences are for less pork than before. However, in spite of the decrease in the demand for pork, as much as half the total corn production is fed to hogs today.
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