October is one of my favorite months.  Nebraska football, autumn colors, beautiful weather, sweaters and boots, pumpkin spice lattes…it’s all great.  Plus, October is National Pork Month.  What could be better?  I’ll be featuring several pork recipes and fun pork facts throughout the month to celebrate.

Today, let’s take a look at where bacon (and other cuts of pork) come from, with a visit to the Auburn meat lab.

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(There’s no blood in the video, just raw meat.)