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It is my favorite episode of The Simpsons of all time.
這是我最喜歡的《辛普森一家》的一集。
Homer is holding forth at his dinner table about the diverse deliciousness of bacon, ham, pork chops, and other porcine products.
霍默在餐桌上滔滔不絕地談論著各種美味的培根、火腿、豬排和其他豬肉制品。
“Dad, those all come from the same animal,” his daughter says helpfully. “Yeah, right, Lisa,” Homer responds, amused by her naivete.
“爸爸，這些都來自同一種動物，”他的女兒幫助地說?；裟凰奶煺娑簶妨?，說道，“對，麗莎。”
“A wonderful, maaaagical animal!” As is usually the case,
“一種絕妙的有魔力的動物！”通常都是這樣，
Homer was speaking a fundamental truth to which he happened to be hilariously oblivious: I am pretty magical.
霍默說的是一個基本的事實，而他恰巧可笑地忘記了這個事實：我很有魔力。
For starters, my fellow pigs are as smart as most any dog, capable of being taught how to play video games.
首先，我的豬伙伴們和大多數狗一樣聰明，能夠被教如何玩電子游戲。
I also make a great pet that can live for 20 years. But if eating me is the route you prefer, so be it.
我也可以成為一個可以活20年的寵物。但是如果你喜歡吃我的話，那就吃吧。
After all, I’m the sole farm-raised animal whose main purpose is to be food:
畢竟，我是唯一一種以食用為主要目的的農場飼養動物：
I don’t graze pastures, pull plows, lay eggs, produce drinkable milk, or make wool.
我不去放牧，不拉犁，不下蛋，不產奶，也不產羊毛。
Nearly every part of me is useful and succulent, and my range of flavors and textures is unrivaled.
幾乎我的每一部分都是有用的和多汁味美的，我的各種口味和質地是無與倫比的。
No wonder I am the most-consumed meat in the world—even as two major religions, Judaism and Islam, prohibit eating pork.
難怪我是世界上消耗量最大的肉類，即使兩大宗教，猶太教和伊斯蘭教都禁食豬肉。
The rest of you grill my chops, braise my shanks, cure my legs into hams and prosciutto,
其余的人會烤我的排骨，燉我的小腿，把我的腿做成火腿和熏火腿，
devour me in pates, fry my skin into crispy pork rinds, and so much more.
蘸法式肉醬把我吃下去，把我的皮炸成脆豬皮，還有很多。
I am the cornerstone meat of barbecue, my ribs and shoulders slowly smoked over hardwood until tender and flavorful.
我是燒烤的主力肉，我的肋骨和肩膀在硬木上慢慢地煙熏，直到變軟變香。
And then there’s bacon, the darling of breakfast, burgers, BLT s, salads, and, let’s be honest, pretty much anything else you put on a plate.
然后是培根，早餐的寵兒，漢堡，培根、生菜、番茄三明治，沙拉，說實話，還有幾乎所有你放在盤子里的食物。
Hungry yet? My fat is arguably what makes me so extraordinary.
現在餓了嗎？我的脂肪可以說是使我如此獨特的東西。
It’s saturated just enough to be solid yet silky at room temperature, making me perfect for chopping,
它的飽和程度剛好在室溫下結實而柔滑，這讓我非常適合被切，
mixing with seasonings and other meats, and curing into delectable sausages, terrines, and rilletts.
與調味料和其他肉類混合，腌制成美味的香腸、鵝肝醬和臘腸。
In fact, it’s the foundation of the whole centuries-old tradition of curing meat.
事實上，它是悠久的腌制肉傳統的基礎。
Charcutiers can’t produce quite the same sublime mouthfeel with beef, chicken, or game that they can with porky old me.
豬肉商不能像用豬肉那樣，用牛肉、雞肉或野味來制作極端美味的口感。
All this talk of fat might have you confused if you remember “The Other White Meat.”
如果你還記得“另類白肉”，所有這些關于脂肪的說法可能會讓你感到困惑。
This was the ad slogan developed in 1987 for the National Pork Board as a way of keeping me relevant during the anti-fat craze of the time.
這是1987年為國家豬肉委員會想出的廣告語，用它來讓我和當時的減肥熱潮產生關系。
It worked: My U.S. sales grew 20 percent by 1991 as consumers began to view me as a health-conscious choice alongside white-meat chicken.
它奏效了：到1991年，我在美國的銷售額增長了20%，因為消費者開始將我視為與白雞肉一樣的健康選擇。
