In pre-refrigeration days, hogs were harvested in the fall and cured for six to seven months, just in time for Easter dinner. That’s how ham came to be the traditional Easter favorite.
Q: Is raising beef sustainable?
A: Beef production has gotten a bad rap, but it’s more sustainable than ever with a 10% improvement in water quality, 7% reduction in landfill contributions, 3% reduction in water use, 2% reduction in resource consumption and energy use, and 2% reduction in greenhouse gas emissions.
