Scientists recently just produced 12 healthy, lean pigs that have 24% less body fat, which in turn, will make the bacon produced from them leaner and crisper. Not only does that make eating bacon healthier for us, but it'll also cut down on high heating bills for farmers, since these modified pigs are able to maintain a higher body temperature much easier in cold weather.
Here's the thing, though -- who knows when (and if) these genetic modifications of pigs will be imported into the US or allowed into the food chain. One professor from the University of Missouri's department of animal sciences has his doubts.
I mean, we have turkey and chicken bacon already -- do we really need to start eating genetically modified bacon now?