Special Report: Pig Logo Exposé 11

We're ready to dive back into the world of recycled pig logos. Review, won't you, the last time we indulged our inexplicable penchant for RPE (Repetitious Porcine Emblemology).





























































































(From left to right, by row: Lillie's, Northwest Tennessee Battle of the Pigs BBQ & Car Show, Get Your Pig On; Gourmet Grills, Holy Smokes BBQ Festival, In Hog Heaven BarBQue; Shawn's Smokehouse BBQ, Que-by-the-Sea, Pork U; BBQ Pit Boss, Louisiana State Championship Bowie BBQ Duel & Festival, Microwave Pork Puffies; Greet American BBQ Tour, Bixby BBQ 'n Music, BBQ Bonanza; Eagle BBQ Cook-Off and Spudfest, Giggly Pig BBQ Team, BBQ Throwdown.)

The hallmarks of the breed are the burly forearms and intricate nostrils. True, some examples of Burly (as he is hereby designated) are missing those two f-hole nostrils, but all appear to boast forearms of Popeye proportions. He also always (so far!) sports a bandanna or an apron. Unless those are overalls. It's clear that somewhere in his evolution, Burly split into two variants: the elbow-on-the-bar glad-hander and the dimwitted cowboy.

We'll be watching this one.

Addendum (12/16/11): And here are Burly specimens #19–22.

Don't think this is actually Burly? We admit it's not a perfect example of the form. But look at the curlicue nostrils. Never forget the curlicue nostrils.

Pork Rinds, a retrospective

It's the quaintest obscurantism in the suicidefoodist canon: pork rinds. As though pigs are, what? Melons? Do melons smile like that? Dream or hope like that? Ha!

This rogues' gallery of fiercely oblivious spokespigs represents a soaring low-point in the annals of meaninglessness. Somehow—and we agree that this lacks a consistent logic—the sight of pigs extolling the virtues of their own fried skin is worse than pigs talking up their own cooked meat. It's more desperate. More depraved.

The very idea of pork rinds is so revolting, it's a wonder we haven't discussed them more often. In fact, the last time was more than eight months ago. So.

Welp! No more stalling.




























































The entire breadth of pigkind has turned out to support the proposition that their skin makes a convenient and appetizing snack. The top-hatted captain of industry, the dancing fool, the simple country soul, even the cowboy atop his docile flying buffalo—all pigs, from the lowliest to the loftiest, give the nod to pork rinds!







Addendum: If you can bear it, revisit our discussion of the most horrendously named product in the field of pork skin offerings. Yes, even worse than Microwave Pork Puffies (see above), but just by a hair.

R. Lapid's Chicharon and Barbecue

Have you ever seen a more sporty pork rind? He's really working that visor! And the flair with which he handles his cracklebasket (as those little scooper things shall henceforth be called)!

In spite of his hip fashion sense and personal oomph, he's really just another employee of the R. Lapid porkrindery of Valenzuela (the Philippines). Only, one with more confidence and gusto than the average.

The way he points to himself with obvious pride—you know what he's thinking: that he wishes he could be reborn, just to be killed, butchered, skinned, chopped, and fried all over again.

"Join the team," he seems to say to potential pork rind associates. "Come with me beyond the veil that surrounds your world, and enter a pristine, yet greasy, place untouched by life! You'll get a viiisor."

And then it's up to each batch-of-pork-rinds-to-be (commonly referred to as a pig) to weigh the possibilities. What do they desire more: life, or a crunchy, disgusting post-life?

Special Report: Pig Logo Exposé 4

It's been a long time—too long—since we presented another installment in our award-winning series of pig logo exposés. We feel that returning to the theme is instructive. It reminds us that the world of suicidefoodism is governed by the same laziness we see in other areas of life. Our challenge is not so great, after all. We can do this. And so, full of resolve and possibility, we carry on. Ladies and gentlemen: Pig Logo Exposé 4.

















































(Left to right, by row: Dillard Bluegrass & BBQ Fest, Pig Central, Register Meat Co., Bucky's Bar-B-Q, Tom's Hot Pork Rinds, Hog in the Hood Barbeque, Sgt. Oink's BBQ Co., Porkie's BBQ.)

As with Crotchy, Pig Out, and Ta-Da! before him, Jowly here demonstrates the marginal variety, the adherence to form we've come to expect.

True, he can be in overalls, or the ermine-trimmed robes of royalty. In the army or a motorcycle gang. Saluting or sweating, demon-faced. But through it all, Jowly bears that same eager-to-please, eager-to-push-pig-parts smile.

Let us catalog the standards of the breed: bent ears, cheek bulge, prominent chin, and snout with two fat wrinkles.

Please send us any examples of Jowly you might come across. Thank you.







Addendum (11/06/08): The Big Al's Smokin BBQ Jowly (#9) fits right in.












Addendum 2 (2/01/09): Here he is (#10), a little slimmed down, playing a bass drum with a giant pork mallet!












Addendum 3 (8/01/09): Jowly appears on a cap for his eleventh appearance (and his fourth salute).












Addendum 4 (9/14/09): The twelfth time we've seen him, and he's not looking well.








Addendum 5 (4/19/10): Number 13, this one representing Big Daddy's B-B-Q. Can you make out Big Daddy's boast down there? "If you can kill it, Big Daddy can grill it." Jowly has acquired a gold tooth somewhere along the line, too, it looks like.












Addendum 6 (4/25/10): Number 14.















Addendum 7 (5/08/10): And 15.







Addendum 8 (10/28/10): Jowly's gone native for number 16 at Daddy's Barbecue. (Source.)