What is up with the price of bacon?

[Kingfisher]

I know bacon was/is really popular right now. I also know I bought some packs of " Corn King" last month
on special for .99 Never seen it that cheap (it was not premium bacon) but what gives with the bacon
market? Is it just the time of year that drives the price up or is it just lagging behind the rest of commodity priceing that I see in the store. Seems like food prices have really escalated down here especially the last 45 days on some food product. Thanks in advance.

[TennesseeTuxedo]

Jack in the Box came out with that awesome bacon milkshake and it's be "Katie bar the door" for bacon ever since.

[john250]

Cash corn is $8+. Smithfield will import corn from Brazil. 2012 corn crop is a shambles. Corn --> Bacon.

[Ouachita]

I like Tux's answer best

[ga.prime]

At Fatburger, you can order a Hypocrite -- a veggie burger topped with crispy strips of bacon.

[mwj]

If you look at the carcass on a modern hog there is very little bacon. The days of curing a side that was 2 1/2 inches thick are in the history books.

[john250]

I like Tux's answer best

Actually, I also like Tux's answer best.

[Caustic Burno]

I don't know what's up with bacon, but you can wrap it around a horse turd and it would be good.

[hooknline]

Jogeephus has stepped up his pork processing driving costs up. Supply and demand

[cow pollinater]

I have a ton of bacon that you all are free to come get whenever you need some... Just be careful, the bacon around here tends to fight back.

[Engler]

The pig guys have finally figured out how to use DDG in their rations. Problem is that the bellies are junk and won't take cure, so all the bellies are coming in from Canada.

Add to that the demand for the wonder product = high price bacon.

[TexasBred]

If you look at the carcass on a modern hog there is very little bacon. The days of curing a side that was 2 1/2 inches thick are in the history books.

You have to learn all over again how to feed for fat and lard.

[Commercialfarmer]

If you look at the carcass on a modern hog there is very little bacon. The days of curing a side that was 2 1/2 inches thick are in the history books.

You have to learn all over again how to feed for fat and lard.

Yep, the hogs are leaner now, but are the people?

[Dave]

I was told to feed them one day and starve them the next. That is how you get the layers of fat and lean in the bacon. I don't know if it works the pig escaped on the starvation day.

[greybeard]

I was told to feed them one day and starve them the next. That is how you get the layers of fat and lean in the bacon. I don't know if it works the pig escaped on the starvation day.

Well, that's not surprising Dave--the 2nd day is about as long as any diet ever lasts.