(Haha! Not so crazy. For those who missed it, check out my post from earlier this year, “Attack of the Killer Swine.”)

Wait, there’s more news about pigs and bacon! The Wall Street Journal profiled Virginia’s very own Smithfield Foods, which has genetically engineered a super pig that produces more bacon!

States the Journal: “The Virginia-based pork powerhouse recently rolled out a new genetic line of hogs, five years in the making, that gains weight faster with less feed—a factor that accounts for about 60% of the cost to raise a hog.”

“Besides leaner hogs, producers wanted bigger pigs with bigger bellies—equaling more bacon. The increase in hog weight coincided with the explosion in popularity of bacon as more than just a breakfast item, especially when fast-food restaurants started introducing it on their burgers. One of the most significant jumps came between 2001 and 2009, when bacon volume in food services grew almost 25%, according to the National Pork Board. Bacon remains a hot seller.”