Source: Drew C. Wilson, WILSON TIMES, 7/14/19


As Smithfield plant manager José Pabón opened the door leading 20 agribusiness leaders into a cooler, the smoky brown color of nearly a million pounds of raw pork bellies appeared through the fog. The chilled room is at least the dimension of a basketball court or two. Thousands of pork bellies hung on “trees” as they waited to be pressed, sliced, packaged, labeled and shipped.

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