Organic farmers struggle to compete with hog giants
By LINDSEY NAYLOR | March 17After opening the world's largest hog-processing plant 110 miles down the road in Tar Heel, Smithfield Foods now slaughters 32,000 hogs there daily, processing their remains and shipping them around the globe. Since opening her sustainable hog farm 25 miles down the road in Snow Camp, Eliza MacLean has pasture-raised her small herd of hogs. She gets orders from far-away locales but usually declines, instead encouraging would-be customers to buy locally.