Some thoughts on the tradeoffs with animal cruelty. I would love to get pork in a cruelty-free way, and I’d vastly prefer factory-manufactured steak and bacon, if it was indistinguishable in every way from that obtained by killing cattle and pigs.
[Update a while later]
This seems related, somehow: Vegan “pork” rinds.
I disagree with this, though:
Apparently, the gourmands have discovered pork rinds. Yes, the deep-fried, not at all good for you, salt-laden, very high fat, treat found rarely if ever outside the US South or (as chicharones) where there is a sizeable Mexican consumer pool.
They’re actually quite keto, because low carb (close to zero). There’s nothing wrong with high fat, as long as it’s not seed oils.
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