Finally some proof: there is pig’s heart in the McRib! Chicago Magazine’s Whet Moser runs through the history of McDonald’s pressed meat sandwich and finds that it’s basically all the nasty swine parts made more palatable for Americans by grinding and pressing. We always suspected this, but were too lazy to actually do the research. Plus, we figured there’d be like Goodyears and asbestos in there too. Jury’s still out on that.
And re: the cultishness surrounding the sandwich? It turns out the McRib’s on-again-off-again status ain’t just McDonald’s holding out like A.C. Green. Pork trimmings are rarer than you’d think (if you thought about that kind of thing–no one actually does), so McDonald’s has to scale this thing back every now and then to keep demand in check. Kinda like how you don’t see W. that much anymore. Dude’s running on a very limited supply of brain cells.
Truth be told, Moser’s blog post actually makes the McRib seem more acceptable, like some early molecular gastronomy. Kroc & Co. been dropping culinary tricks since Graham Elliot was teething.
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