It’s said that in certain cultures the proper way to butcher a dog meant for human consumption is to torture the animal to death, hence making “the meat taste better.”
Something about how the rush of adrenaline throughout the animal’s body affects the taste.
Hitting a trifecta that almost no one in China could have predicted, the merging of American economic sanctions, China being one of the largest consumers of pork, and the African Swine Flu killing upwards of half of the millions of pigs raised for domestic dinner tables, China is falling back on an age-old staple: Dogs.
As reported by Breitbart.com, “Pork prices in China rose more than 40 percent over the summer and more than 100 percent for the year in some areas. Consumers fear more shocks are coming because they suspect the official government figures are understating the severity of the epidemic.”
Giving a more in depth article, the South China Morning Post of Hong Kong, paints a brutally honest picture of the situation;
Like most small restaurants in this rural part of Wan’an county in Jiangxi province, the Little Wealth God does not have a menu. Diners go directly to the kitchen to pick vegetables, fish and raw meat and let the chef know how they would like them cooked.
But due to its spiralling price, China’s most popular meat, pork, is nowhere to be seen. Instead, many locals are opting for a traditional dish that had lost appeal until recently.
“Why not choose dog meat if you want some meat?” the waiter recommended, adding high prices meant most diners no longer felt it worthwhile to order pork.
Renewed interest in dog meat is just one of the side-effects that a massive pork shortage, caused by the African swine fever epidemic, has created across China, the world’s largest producer and consumer of pork, which accounts for more than half of the meat eaten globally.