According to Drug Safety Hub, “The Food and Drug Administration reported that more than 100 patients have died while taking the blood thinner heparin since early 2007. Nearly 800 severe allergic reactions associated with heparin have also been reported.”

Mack writes:

What does contaminated heparin in our drug supply chain have in common with Memorial Day BBQ? [or Labor Day]

Scientific Protein Laboratories, the company that brought us contaminated, deadly heparin made from pig intestines was founded by Oscar Mayer, the company that likely will be providing the hot dogs you grill on the barbee this holiday weekend…Mr. Mayer was “apparently interested in profiting from the whole pig, and he started [Scientific Protein Laboratories] to make use of the animal byproducts of his food empire,” says Jacob Goldstein over at the WSJ Health Blog.

There are other ways to minimize waste, maximize profit and reduce the chance that you’ll even need prescription drugs.  How about eating the whole pig, locally sourced and unprocessed?

Might it be tastier and more nutritious than high fat, high sodium Oscar Meyer Weiners?

Here’s all the info you could ask for – and more – if you care to find out. (disclosure: I’ve never done this myself – but one day…)

How to Roast a Pig: Hot dogs are for weenies—for a real summer feast, go whole hog.

Going the Whole Hog

By buying direct from the farmer…you halve your costs and double his profits.

The prospect of buying a whole hog, nose to tail, with every bristle in between, is an alien concept in the modern world. Where once it was a necessity – a pig would provide both fresh and preserved sustenance for a family for months – it now seems merely excessive.

Carnal Knowledge

I wanted a proper pig, a big one. Could Paul get me a big pig? Well, yes, he probably could. His neighbor had sows, and if I ordered one before it was slaughtered it wouldn’t have to be inspected by the Department of Agriculture. This, Paul said, was a good thing. In effect, he explained, I’d be buying a living animal—“Think of it as a pet”—rather than a dead one cut up by a butcher.

The Long Awaited Pig Roast (warning – not for the squeamish)

I went to pick up my pig on a Friday, in the pickup truck, assuming it would be in box of some sort with ice. But, no! Mr. Pig, as he came to be known, was in a heavy duty clear plastic bag and nothing else. He obviously could not go into the truck bed like that…there was a moment of sheer panic and then the obvious solution popped into my head. He’d go up front with me, safely belted in like the important passenger he was.

The Whole Pig Roast

For those brave enough to tackle cooking a whole pig, this becomes an amazing summer celebration event which you will remember for years. Your friends will be impressed and, even more importantly, your taste buds will be impressed! The sight of a whole pig roasting over a fire pit is unforgettable and creates an air of celebration and good times. The glazed, golden skin is beautiful and delicious. This is truly a feast for all your senses!

Whole Pig Butchering Class (warning – really not for the squeamish)

The Whole Hog: Exploring the Extraordinary Potential of Pigs