In wake of virus, America's pigs have become too fat

November 20, 2014 4:02 PM

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In wake of virus, America's pigs have become too fat

A pig named "Lord Bacon Dispenser the Third Duke of Hamelot" inside the "urban farm" behind Claire McGinn and Kendra Ritter's Grand Rapids, Mich., home on Sept. 4, 2014. (AP Photo/The Grand Rapids Press, Cory Morse)

We use almost every part of the pig imaginable—even the blood, glands, and bones, the Atlantic reports—but when it comes to holiday dinners, Americans are very specific about what part they want to serve: Spiral-cut ham, averaging about 7 pounds, is the most popular choice, Bloomberg reports.

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