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(The New York Times)   Holy grail of the 21st century? The best tasting pig   (nytimes.com) divider line 5
    More: Interesting, Iowa, Iowa Swabian Hall, ASCII, wild pigs  
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3382 clicks; posted to Main » on 02 Mar 2013 at 4:32 AM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-03-02 09:26:46 AM
2 votes:
If anyone is interested, here is one place to get good heritage breed pork:  http://www.heritagefoodsusa.com/index.html
2013-03-02 09:52:24 AM
1 votes:
Can we send him money? Or get him a grant to speed this along?
2013-03-02 08:13:12 AM
1 votes:
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.
2013-03-02 06:49:05 AM
1 votes:
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.
2013-03-02 04:40:55 AM
1 votes:
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.
 
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