These are all good questions, and I'm sure I should know the answer to them
but frankly, I am mystified. The fact is, George is correct. Dementia has
set in and I can't tell my e-coli from a hole in the ground.

As to pig supervision, I have only seen 3 examples of pigs in production.
One was in Spain. It was a family farm of a few thousand pigs. They lived in
very clean spaces and had controlled but natural diets of local grains. The
second was in England where they all seemed covered in excrement and as
happy as pigs in same. The third was the pig wallow behind my brother's
house in British Columbia. Just a mud pit, really. Total filth.

There is no question but that the Spanish make the best ham indicating an
inverse relationship between flavor and excrement levels. Thank God.

-Bob

On 10/15/07, Herb Blumstein wrote:
>
> I believe that European supervision of pork is supposedly much more
> stringent than ours in the US – Bob? As an expert on pork and Europe, what
> do you say?
> RE deaths due to rare hamburgers, I think those were due to a virulent
> strain of e-coli rather than botulism. Another instance of poor supervision
> of meat production in the US. We've go all the laws needed but poor
> supervision and enforcement. Not that you won't get some great cases of
> food poisoning in Europe, mind you. They just call it stomach "flu"!
> Chow!
>
> On 10/14/07, boogkb@tmo.blackberry.net < boogkb@tmo.blackberry.net >
> wrote:
> >
> > 14 Oct.
> >
> > The Chesapeake bay bridge tunnel is an engineering marvel. 17. 3 miles
> > long, cyclists prohibited. Virginia runs a shuttle.
> >
> > To get to the tunnel there was a windy ride along the Atlantic and then
> > the shores of the bay.
> >
> > Four lane highway with a good wide shoulder. Many fireworks, rockets,
> > cheap cigarettes, bacon, and hams for sale. The pic is not nearly the lowest
> > price.
> >
> > Today's food highlights included, appart from the large steamed shrimp
> > -again, were the sweet potato buscuits (excellent) and the pulled pork on a
> > Kaiser roll. One does not bring up beef BBQ in the part of the South.
> >
> > Speaking of food and pork and hams leads to many questions. We saw
> > Felton's ham in a burlap bag, bacon without vacuum packing (tourists need
> > killing?), and then there is Virginia Ham, Parma Ham, Honey Baked, and so
> > many other kinds, some smoked, some air dried. How is one to
> > choose? Which kinds are legal to make in the US?
> >
> > HiHi
> >
> >
> >
>
>

Read and post comments | Send to a friend