Although by no means a new practice, nose-to-tail eating remains more relevant than ever. Repurposing every animal cut is not only more sustainable -- and affordable -- to the alternative, but also ...

Pork sisig is among six versions of sisig served on sizzling platters at Max’s of Manila in Kalihi. The late Anthony Bourdain called pork sisig the Filipino dish most likely to set the world on fire, ...

When I picked up my organic, local heritage Duroc pig at the Caughman’s Meat Plant in Lexington, S.C., it had all the usual parts: pork chops, ribs, ham and ground pork. My favorite is the ground pork ...

Smithfield Foods, the world's largest pork producer, doesn't just raise pigs to be eaten. The company announced April 12 that it plans to explore the possibility of using its hogs for medical purposes ...

U.S. meat exports are soaring, paced by chicken and pork, even as packing plants struggle to contain the coronavirus while filling orders placed months earlier. Pork-packing plants in the Midwest and ...

Me thinks a trend is happening. A new wave of small-scale, back-to-the-future neighborhood bars. The Cheers thing. You see downtown blossoming with places like, well, Neighborhood (Eighth and G), or, ...