Every week, 3,500 pounds of pork head in and out of the oven at five-hour increments. Then comes the build: crumbled sharp provolone wedged into a fresh-baked Philly roll layered with thin-sliced ...

Shulz says while last week’s announcements are a sign of consolidation, trouble started showing up in 2021 when Smithfield announced the closure of a 10,000 head a day pork processing facility ...

The first generation emerged after the Korean War in 1950, when refugees from across the country cooked pork heads and offal to make a living. Food columnist Park Jung-bae notes, “Busan’s ...