Good question. I think there's just very few pigs turned out "free" to feed themselves in this country - not enough to provide all the WFs with meat, so they turn to factories. In my home country, there are these pig farms that leave pigs to root about (and they bring them in in winter and feed them, I suppose), and that porc is highly prized, but very expensive.

And related question - why do so many chicken processing plants have higher than acceptable levels of high risk salmonella? I’ve been checking different plants here:

https://projects.propublica.org/chicken/establishments/P18/?poultryType=groundturkey

There’s Step 2-3 chicken and beef… why is all the pork Step 1? Is pork just… uniformly raised in less ideal conditions? Or because of their diet?