FRENCH TASTE FOR PORK.

Otago Witness, Issue 3003, 4 October 1911, Page 18

FRENCH TASTE FOR PORK.

Statistics recently issued by the supervisors of the slang-liter -houses at La Villette, a suburb to the north of Paris, indicate a growing taste for pork among Parisians. In 1908 there were 99,650 pigs killed; in 1909, 282,711; and in 1910, 305,000. The United States Deputy Consul, General Hartley F. Yost, in a report to the Bureau of Manufacturers, Washington, states that the figures for last year are the highest ever reached, and shows a steady increase in the coiasumptipn of pork." The meat of young pigs weighing 1701 b at six months of age is in by fax the greatest demand. The trade to-day demands small hams, choice, cuts for _ roasts, and meat which is easily oonverte into sausages. Whereas formerly a "charcutier" (one who deals exclusively in pork and pork products) scarcely made a living, now four or five. of them can do a thriving business in the same locality. This is due to the fact that pork hais at last beem recognised as an appetising food. Ham and sausage enter largely into the food used —ham among the well-to-do classes, and sausage among the working classes. The importation of animals for slaughter during February of this year indicates the tendency of the tastes of the people. For example, the number of live beeves imported was only 50, while there were, 538 calves, 522 sheep, and 16,538 pigs.—Mark Lame Express.