well now, I'm not sure how the whole part about shitting in the woods came out of this but lets go back to another plant crop closely related to the tobacco plant ...which is the tomato. Take a tomato plant and do all sorts of industrial /commercial gimmickry and mechanical farming and see what you get, a million "hot house" tomatoes that look perfect so they are more marketable, they aren't even a real red , more like a rosy orangy red, they feel firm like a tennis ball ,taste is very weak and no juice at all...
Take a dozen plants and put it in an old fashioned "Victory" garden setting and do the old fashioned way -hand dig ,weeding , fertilize and water, you watch it grow all summer and what do you get- a small basket of fruit that is a bit lopsided ,might even have a bug spot or water drop residue or sunscald on it but it tastes sweet and acidic simultaneously ,its juicy, and red- Just like a tomato should be.
Maybe I'm not seeing the same picture you guys are . Maybe the Pilon is just a sales gimmick . I'm hoping its for real and somebody actually took the time to do it how their grandfathers did it and got a better end product even though maybe it cost them volume.
Tradition.
Quality over quantity. Something like those combined.
I know I'd rather drink a couple higher end micro brew beers and enjoy the taste experience unfold than guzzle through a case of (fill in with your own personal cheap beer brand swill) to get drunk fast and have a headache later. Life is short boys, don't skimp when it comes to luxury items.
In my family we have a recipe some of you guys may have never heard of - it's called potato sausage or in the old country's (Slovakia) language, "droby" . Ground red potatoes, pork butt and bacon ,onion, garlic and a little marjoram and salt and pepper... all stuffed into a hog casing and cooked . I'm sure it could be commercially made but I've never seen it . We make it the same way my great grandfather did it when they came over. We've tried doing it different to save money or my cousin made it heart healthy but the old traditional taste just wasn't there. So , we went back to the original recipe, the way it was supposed to be made. The first taste is heavenly since we only make it a couple or few times a year. Its also a cardiologists dream.
Its about tradition.