By Megan Durisin and Yunita Ong

More than half the meat budget at the barbecue restaurant Gabe Garza runs in Chicago normally goes to pork. This year, he’s buying even more.

With pork production in the U.S. heading for an all-time high, wholesale prices have fallen about 40 percent since last July. As a result, Garza’s Chicago Q restaurant will buy 113,550 pounds (51.5 metric tons) in 2015, 14 percent more than last year. A half-dozen new items are also on the menu, including pork-belly corn dogs and pulled-pork macaroni and cheese. (more…)