The national emergency continues
I know you're all very concerned about Ireland's sudden pork shortage, so I thought I'd give you an update on my last post.
Only 10% of the country's pork is affected. But once the pigs get to the processing plant and are processed, they are no longer tracked or traceable. So even though only 10% of the pigs are affected, there's no way to know what meats these poor piggies were made into.
(Poor b/c of the yuckiness they ate, not b/c they died to make delicious bacon or sausages.)
So all Irish pork is a no-go. Including organic Irish pork, which the authorities know is not affected b/c they don't use that kind of feed.
The latter seems extraordinarily unfair to me - organic farming is expensive enough already, and with the big R-word on (that's a RECESSION), it's possible that people will buy even fewer organic products b/c they cost a bit more, so the organic pork farmers are worse off already. Stopping them sell their products when we know they're safe - and there's a suddenly (if temporarily) expanded market for them is just mean.
Or over-protection of the non-organic pig farmers. Either way, I think it stinks like a... a pig slaughterhouse.
So no pork. Still. One of my colleagues has a brother who works in a sausage factory. Apparently he's spending a lot of time in the pub at the moment.
However, we can be grateful (well the brother certainly can, it sounds like a fine way to spend a few days) - there was a concern that cows may have been affected also - which would mean beef and all dairy products could have been contaminated. But it's ok, they're fine.
Thank goodness. Ireland without sausages, rashers, beef, milk (for the endless cups of tea) and cheese (ah the ubiquitous cheese, which apparently goes with everything) - now that's unlivable.
Which reminds me, I must share my chives-and-berries experience someday soon...
Only 10% of the country's pork is affected. But once the pigs get to the processing plant and are processed, they are no longer tracked or traceable. So even though only 10% of the pigs are affected, there's no way to know what meats these poor piggies were made into.
(Poor b/c of the yuckiness they ate, not b/c they died to make delicious bacon or sausages.)
So all Irish pork is a no-go. Including organic Irish pork, which the authorities know is not affected b/c they don't use that kind of feed.
The latter seems extraordinarily unfair to me - organic farming is expensive enough already, and with the big R-word on (that's a RECESSION), it's possible that people will buy even fewer organic products b/c they cost a bit more, so the organic pork farmers are worse off already. Stopping them sell their products when we know they're safe - and there's a suddenly (if temporarily) expanded market for them is just mean.
Or over-protection of the non-organic pig farmers. Either way, I think it stinks like a... a pig slaughterhouse.
So no pork. Still. One of my colleagues has a brother who works in a sausage factory. Apparently he's spending a lot of time in the pub at the moment.
However, we can be grateful (well the brother certainly can, it sounds like a fine way to spend a few days) - there was a concern that cows may have been affected also - which would mean beef and all dairy products could have been contaminated. But it's ok, they're fine.
Thank goodness. Ireland without sausages, rashers, beef, milk (for the endless cups of tea) and cheese (ah the ubiquitous cheese, which apparently goes with everything) - now that's unlivable.
Which reminds me, I must share my chives-and-berries experience someday soon...
Labels: Dublin, Food + drink, Laura
Overprotection of the non-organic pig farmers I suspect. Guess which ones are more likely to vote for Fianna Fail?
And yes, as you mentioned in your previous post, as a veggie I'm feeling very smug right now.