“Taste is simultaneously part of who we are, in body and mind; it is both an opening to and an embedding in reality for us. It is, then, a way of both making and acting on existence, of inhabiting the world” (192).

“The distinct pork-like or piggy flavor noticeable in lard or cracklings and in some pork,” according to the textbook Food Chemistry, “is caused by p-[para]cresol and isovaleric acid that are produced from microbial conversions of corresponding amino acids in the lower gut of swine” (Fennema 1996, 674). (Weiss 195-196).

Weiss, Brad. Real Pigs: Shifting Values in the Field of Local Pork. Duke University Press, 2016.