Although I am not an economist, pork has a negative elasticity. It used to be viewed as a lesser choice of meat than beef, chicken lamb, etc. When the economy is down, the demand for cheaper meat becomes greater, thus prices for pork products increase. That is why so many competitions arose around the country concerning the best way or best cook of pork ribs, etc. When done the traditional way, it was always tough. Nowadays it has elevated itself into an art form because of the patience and methodology involved. I think everyone here will agree that most of what we discuss in these forums, if rushed, would be tough and sinewy. We however take time and let the juices deveolope and the natural breakdown of sinew and tendons after a long low and slow cooking method so that they are almost un-noticed.
Just some thoughts.
"Cole"
