According to the article linked in another comment, it’s this;
When the boar is in heat (thought they were always in heat) the meat ends up having a smell of ridiculously gross armpits and shit.
It’s only noticeable when the meat is warm, meaning you could get away with selling it refrigerated - until someone cooks it.
The worry is that people will simply stop buying pig flesh if enough of it is “tainted”, and so you need a worker that smell controls the flesh to ensure that the it can be sold.
I have so many questions. But I’m not sure I want to know the answers.
The answer is worse than you’d like to know Here
Cheers on the read. The bit on oil and hazardous waste was enlightening. Corporate America really will try to weasel out of anything huh
“Laws and regulations sure are silly huh? Here at Koch Industries we think there should be less of them”
I want all the answers. I’ll be asking the questions
According to the article linked in another comment, it’s this;
When the boar is in heat (thought they were always in heat) the meat ends up having a smell of ridiculously gross armpits and shit.
It’s only noticeable when the meat is warm, meaning you could get away with selling it refrigerated - until someone cooks it.
The worry is that people will simply stop buying pig flesh if enough of it is “tainted”, and so you need a worker that smell controls the flesh to ensure that the it can be sold.
Ohhh I see. So it’s not a joke!!??!! Wow