Data released by the U.S. Department of Agriculture last Tuesday showed that the amount of pork belly stored in refrigerated warehouses reached a near-record high of 40 million pounds at the end of September, the highest in 48 years. Pork belly is the cut used to make bacon.
This total is slightly lower than the month of August, which showed 45 million pounds in reserves – but, as a whole, the increased pork stored in warehouses in the past few months hasn’t reached this level since 1971, when 50 million pounds of bacon were stored.
Increased U.S. pork production over the past 12 months has contributed to the increase. While this is not good news for bacon processors it is welcome news for those who love savory meat that is one of the most popular pork cuts in the meat case. It is comforting for bacon devotees that as we head into winter, there will be plenty of bacon to last until spring.