“Pink,” “spongy,” and “exudative” are among the tasty terms used in internal company documents to describe the “pork” that is being prepared for our delectation. When was the last time you peeled open a deli ham sandwich, or a BLT, to take a look at the color, let alone the consistency, of what you were being sold and were about to ingest? The ham doesn’t taste of anything, but upon reflection this comes as a distinct relief.
