Contents Meat&Poultry’s digital edition is available at www.MeatPoultry.com October 2013 84 VOLUME 59 NUMBER 10 ON THE COVER: Photo by Stuart Brinin Photography 52 18 08 COMMENTARY 10 HOT TOpiCs COOL is a lingering mess 12 BusiNEss NOTEs the annual bacon RePoRt 18 ON THE MENu Themed restaurants capitalize on bacon’s popularity 24 BACON BY THE NuMBERs 28 BACON VERsATiliTY Bruce Aidells discusses culinary creativity 40 BluE RiBBON BACON Bacon cooking gets competitive ... literally 52 iNGREDiENT issuEs 28 4 • Meat&Poultry • October 2013 • www.MeatPoultry.com Pork bellies get an infusion of flavor Meat PRocessing oPs & engineeRing 60 iN-plANT fOCus Case Farms masters the trade 72 sANiTATiON Tips Food-safety vigilance 78 WEll DONE Patrick Boyle on his 24 years at the helm of the AMI 84 fOOD sAfETY Political pressure 88 sMAll BusiNEss Pioneer Meats lives the dream 94 pACKAGiNG Sustainability perceptions 100 pRODuCT sHOWCAsE 106 NAMEs iN THE NEWs 108 ClAssifiED ADs 113 AD iNDEX 114 THE iNsiDERhttp://www.MeatPoultry.com http://www.MeatPoultry.com