While America’s ranchers work to rebuild the cattle herd, economists say something is brewing with hogs.
New data shows the U.S. hog herd could be ready to expand. They have been crunching the numbers and say feed costs are the largest indicator right now.
“The hog-to-corn price ratio just rounds up to 20 for the last two quarters. Last Friday’s closing prices for the same month’s hog and corn futures contracts suggest ratios exceeding 27 in July and 20 in December 2025, and remaining above 20 in May 2026. If such levels persist, perhaps some breeding herd growth could be observed in subsequent quarterly reports,” said Jason Franken.
Franken has been studying these numbers for a while now. He says that if those levels keep up, future reports could show breeding herd growth down the line.
This Justin Wilson recipe is classic comfort food with bold Louisiana flavor: Southern-style baked pork chops layered over spicy Cajun dressing fortified with wine, hot sauce, and a splash of steak sauce.
This isn’t your average baked macaroni. Justin Wilson’s Macaroni, Sausage, and Pecan Casserole brings together comfort and creativity in one unforgettable dish.
Stuffed with garlic, peppers, and good ol’ Cajun flavor, this pork roast is so tender it’ll fall off the bone before you can say, “I gar-on-tee!”
This is the basic roux. Cajuns will say that a finished roux shines. This is the only roux recipe you’ll ever need — I GARONTEE!
Cristen Clark is a
FarmHer to be admired. If you follow her blog, you know she is smart, funny, and full of love for her family, agriculture (specifically swine), and food!
June 18, 2025 02:03 PM
· FarmHER
This cast-iron Meat Lover’s Pizza is loaded with beef, sausage, ham, pepperoni—and ALL the cheese. It’s deep-dish, crispy-edged, and unapologetically extra.
All your cheeseburger faves—on a pizza! Beef, bacon, pickles, and melty cheese in every bite. It’s bold, beefy, and totally crave-worthy.
