In an age where science and technology are advancing faster than our ability to ponder their ethical implications, it seems almost quaint that we still adhere to ancient dietary laws. But imagine, just for a moment, if we could blend the best of both worlds—where the cutting edge of genetic engineering meets the ironclad commandments of kashrut. Enter the concept of the kosher pig, a creature that would allow Jews to finally savor the forbidden fruit (or in this case, the forbidden bacon) without so much as a second thought.

The idea may sound absurd, but is it really that far-fetched? After all, we’re living in a world where scientists are already altering the very fabric of animal biology. Consider the recent advances in gene editing that allow for the creation of hornless cattle to prevent injuries in farm animals . If we can reshape a cow’s genetic makeup for practicality, why not tweak a pig’s DNA for spiritual alignment?

Let’s think of the possibilities: No longer would the Jewish people have to settle for imitation bacon that tastes like salty cardboard. We could have the real thing, guilt-free, and rabbinically approved. And why stop there? Imagine the kosher barbecue revolution—ribs, sausages, pork chops, all kosher-certified and available for your next Shabbat dinner. We could even have a new holiday to commemorate the occasion—Pork Purim, perhaps? A day of feasting on kosherized pork, all in the name of tradition, innovation, and, of course, delicious irony.

But let’s not get ahead of ourselves. The kosher pig would need to meet the highest standards, undergoing rigorous scrutiny to ensure it chews its cud and sports cloven hooves. It would be the ultimate symbol of our ability to bend the natural world to our religious will—a triumph of technology over theology. And wouldn’t that just be the perfect twist on millennia of religious law?

Of course, this raises some uncomfortable questions. If we can alter a pig to make it kosher, what else might we be willing to alter in the name of convenience? What happens when our traditions, long held as sacred, become just another hurdle for science to overcome? Consider the ongoing efforts to breed animals that produce less methane to combat climate change—should we also adjust them to align with our dietary laws ? But let’s not dwell on such trivialities when we could instead focus on the more immediate concern: How would one market kosher bacon to a Jewish audience? Perhaps a campaign that emphasizes the age-old Jewish value of enjoying life’s pleasures responsibly—after all, if science gives us kosher bacon, wouldn’t it be ungrateful not to indulge?

And so, as we stand on the brink of this brave new world, we must ask ourselves: Do we want to be remembered as the generation that finally made pigs kosher? Or should we perhaps take a step back and consider whether some boundaries are better left uncrossed? But where’s the fun in that? Besides, if there’s one thing we know for sure, it’s that Jews have never shied away from a good challenge—or a good meal.