Ted Anthony, Associated Press Writer

The president of the National Pork Producers Council — the person who represents the people who represent the nation’s pigs — appeared recently before Congress to talk about sales in the swine flu era.

He wasn’t happy. “Things look bleak going forward,” Don Butler told America’s lawmakers.

Around the same time, the following events transpired:

• The usually beef-and-beany Taco Bell erected signs at the mouth of its drive-thru lanes, exhorting motorists around the republic: “TOP IT OFF WITH BACON.”

• Uncle Jack’s, one of New York City’s signature steakhouses, put out its sidewalk chalkboard of dinner specials. Getting top billing at the beef emporium, for $24,95, was not sirloin, not rib-eye, not filet mignon, but slow-roasted Berkshire pork shank.

— The brewmaster of Brooklyn Brewery, using an intricate process, crafted 25 experimental cases of — wait for it — bacon ale.

In this season of approaching winter holidays and abrupt spikes in ham consumption, this much is worth noting: In the land of the cowboy, the country where beef is held up as the meat that defines the American character, the pig in all its succulent, edible incarnations seems to be everywhere.

“As an interest in food, its origins and its preparation spreads around America, it makes sense that the American palate is widening past just burgers and steaks,” says Sasha Wizansky, the co-editor of Meatpaper, a magazine about meat culture in America.

“Practically every scrap of a pig can be transformed into something tasty,” she says, “and you can find a treasure trove of pork-centric dishes and cured products from around the world.” (Meatpaper’s first themed issue, earlier this year, focused on the hog.)

It’s not as if the pig suddenly arrived on the American scene. From the earliest settlements in Virginia, it’s one of the oldest domesticated creatures to make its way down American gullets. But somewhere along the line, pork was cast as an also-ran, below burgers and chicken in the culinary taxonomy.

Sure, ham and ribs and Southern barbecue were continuous staples for the American stomach. But for years, many Americans rarely ventured beyond the Shake ‘N Bake pork chop and its workaday suburban brethren. Even pork’s longtime slogan, “The Other White Meat,” suggested a status akin to how Avis approaches Hertz.

Is that changing? Ask Michael LaScola, chef and owner of American Seasons, a Nantucket, Mass., restaurant where you’ll find every part of the pig harvested into unusual recipes. Crispy pig ears, served up like French fries with a side of smoky ketchup? Check. Pig’s head bacon served with eggs sunny side up? Check. Pork-belly fritters with foie gras? Check. And check your cholesterol while you’re at it.

“Pork is definitely my favorite thing to play with and to cook with,” says LaScola, who recently co-hosted an event called, yes, Hogtoberfest.

“You can go sweet and you can go savory. And either way it works,” he says. “It has a lot of flavor but it’s not gamey like lamb would be. Or it doesn’t have that super blood iron kind of thing like some beef.”