This man is a hero for our times. Perhaps for all time.

Well a good thing we've been for the last several decades breeding and nurturing the flavour out of them,  Between breeding to put on weight and mature faster at younger ages, and feeding them standardized flavorless feed mill there has been a noted decrease in flavour and colour.  A heritage breed free range hog is a fairly different beast from a factory farm hog.  Many cuts of meat are visibly different.

I told him we already got one...

Bathia_Mapes: [1.bp.blogspot.com image 782x563]

LOL, my first thought too...

When they heard these words, some of the people said, "This really is the Messiah."

That journalist needs to be put out of his misery.  Stat.  Now.

FTA : At a glance, Mr. Blake would hardly be considered part of the upscale culinary culture. His 6-foot-2-inch balloonlike frame, and his beard, ponytail and signature overalls with the left strap unslung (he owns a dark pair for funerals), scream more André the Giant than Jean-Georges. He shoots guns and soaks in "hillbilly hot tubs" (dig a hole, lay a tarp, fill with water and dive in).



How gauche.

I live in Swabia and the pork here is divine! In fact, I'm going to go make some bacon-steak right now.

...and from the photo, overalls big enough to fit a school bus.

So honest question... is this really better than pata negra de bellota?

A unique individual who applied his mind to a problem and managed to find a way to make a living doing something he loves and bring something to market people can enjoy.

Carl Blake, you sir are one cool dude.

And fark the NYT for the condescending tone.  Save it for a profile of the founder of pay-day lender, or the folks who figured rating mortgage-backed CDSs as AAA was a good idea.

He should team up with Jim Haggerty

Mmm pork

kudzu: Mmm pork

mmmmvashnik.

/cookies?

Meishan cross?  If you're making chops or bacon, maybe.  But if you're curing?   Mangalitsa FTW.
Tastes like farking Iberico if you have the patience to really age it.

I read that as "The beta testing pig." Hmmm...

Maxor: Well a good thing we've been for the last several decades breeding and nurturing the flavour out of them,  Between breeding to put on weight and mature faster at younger ages, and feeding them standardized flavorless feed mill there has been a noted decrease in flavour and colour.  A heritage breed free range hog is a fairly different beast from a factory farm hog.  Many cuts of meat are visibly different.


Thanks Mr. Romero!

If anyone is interested, here is one place to get good heritage breed pork:  http://www.heritagefoodsusa.com/index.html

man bear pig?

Can we send him money? Or get him a grant to speed this along?

Black Devon, hands down. Let it graze out in the woods and fields.

Tasty tasty pork. Can't be beat.

/science. it'll ruin'em

Also, La Quercia makes good acorn-fed pork, if you are interested.  But yes, seconding feanorn: can we Kickstart this guy?  Just think of the reward levels for that.....

/IA animal science student
//This guy is really impressive
/// Mmmmmpork

goes great with

When I served in the King's African Rifles, the local Zambezi tribe referred to human flesh as "long pig." Never much cared for it.