The Mysterious Absence of Pork Stock on Grocery Store Shelves

Take a stroll down the soup aisle of any American grocery store and you’ll find a variety of broths and stocks – chicken beef vegetable, and more. However, one type of stock is conspicuously missing – pork. With pork being a widely consumed meat in the U.S., why is pork stock nowhere to be found on store shelves?

This absence has a number of potential explanations rooted in history, culture, consumer behavior, and food science. In this article, we’ll explore the reasons behind the lack of packaged pork stock and what home cooks can do to make their own.

The Decline of Pork’s Popularity

Pork was once an extremely common meat in American diets and early American cooking. Salt pork, bacon, ham, and lard were kitchen staples. However, over the last century, pork fell out of favor as chicken and beef rose in popularity.

Public campaigns linked pork to illnesses like trichinosis. Religiousavoidance of pork also increased. As pork consumption dropped, demand for packaged pork stock declined compared to chicken and beef alternatives.

Cultural Associations with Pork

In many cultures, pork has negative connotations that other meats lack. Judaism and Islam prohibit pork consumption altogether. Historical associations with pigs being unclean or unsavory persist today.

Even as pork regained favor in American cooking, these cultural stigmas may have hampered public enthusiasm for pork stock specifically. Consumers are simply more accustomed to and comfortable with chicken and beef broths.

The Perception of Greasiness

Chicken and beef are leaner meats compared to the high fat content of pork. When simmered into stock, pork bones and meat produce a broth heavier in gelatin and fat than other animal stocks.

While pork fat equals flavor, the perceived greasiness turns some home cooks off. Compounding this is the difficulty of finding high-quality, well-trimmed pork for stock versus beef and chicken. The fattier taste profile limits pork stock’s versatility in cooking as well.

Lack of Consumer Awareness

Another major factor is that many modern home cooks are simply unaware of the tradition and benefits of pork stock. They don’t seek it out or know how to utilize it home cooking. Without sufficient consumer demand stores have little incentive to offer it.

Higher Production Costs

To produce sellable packaged stock, pork bones must be thoroughly cleaned and trimmed of excess fat and meat. This necessary processing drives up the costs compared to making stock from chicken carcasses or beef bones. With uncertain customer demand, the investment in pork stock production and storage doesn’t pay off.

Why You Should Make Your Own Pork Stock

While it may not be sitting on grocery shelves, pork stock offers unique qualities worth exploring in your home kitchen:

• Deep, savory flavor – Long simmering extracts rich, meaty taste from the bones and cartilage.

• Natural gelatin – Pork bones contain lots of collagen for body and mouthfeel.

• Nutrient density – Minerals like phosphorus, magnesium, calcium, and potassium abound in pork bones.

• Versatile ingredient – Use as soup base, braise liquid, cooking water for rice or beans, etc.

• Economical – Utilize scrap bones and meat scraps for practically free stock.

How to Make Pork Stock at Home

Making your own pork stock allows you to control the ingredients and tailor the flavor. Here is a simple pork stock recipe:

Ingredients:

• 3-4 lbs pork neck bones, ribs, or other bony cuts
• Pork scraps like heart or skin (optional)
• 2 onions, roughly chopped
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• Handful of fresh parsley
• 2 bay leaves
• 10 black peppercorns
• Water to cover

Instructions:

1. Place pork bones in a large pot and cover with water by 2-3 inches. Bring to a boil.

2. As scum rises, skim it off and discard. Reduce heat and simmer for 3 hours.

3. Add onions, carrots, celery, parsley, bay leaves, and peppercorns. Simmer 1 hour more.

4. Strain through a mesh sieve. Cool and skim off fat.

5. Refrigerate up to 5 days or freeze for months.

Tips:

• Roasting the bones before simmering adds deeper flavor
• Avoid boiling once vegetables are added to prevent bitterness
• Adding vinegar helps extract more collagen from the bones

Creative Uses for Pork Stock

Homemade pork stock may not be common, but it can be used in all the same ways as chicken or beef stock:

• Braise tough cuts like pork shoulder or ribs
• Deglaze pans for flavorful pan sauces
• Cook beans, grains, orrisotto for extra richness
• Use as base for hearty soups like split pea, lentil, or ramen
• Make gravy by reducing stock and thickening with a roux
• Add depth of flavor to marinades for pork chops or poultry
• Substitute for water when cooking pasta, potatoes, or poached eggs

The savory flavor of pork stock can enhance many dishes. Keep some in the freezer to add a punch of pork essence anytime.

While pork stock may be hard to find in stores today, making your own is an easy and affordable way to bring this old fashioned ingredient into your modern kitchen. With its stellar nutritional profile and addictive umami flavor, pork bones make an incredible stock perfect for everything from Asian soups to Southern greens. Don’t let its absence from shelves dissuade you – embrace homemade pork stock for its rich taste and culinary versatility.