Alanna H wrote:Oh, Steve.
You're such a Babe.
RonnieD
Foodie
1931
Thu Aug 23, 2007 12:09 pm
The rolling acres of Henry County
Gordon M Lowe
Foodie
265
Wed Oct 27, 2010 9:16 am
German-Paristown and Highgate Springs
Gordon M Lowe wrote:An acorn diet is not something I would associate with pigs, but hey if it works, that's great.
Iggy C wrote:Gordon M Lowe wrote:An acorn diet is not something I would associate with pigs, but hey if it works, that's great.
I know they feed acorns to the pigs they make jamon iberico out of, but i was under the impression that it’s just for the final months rather than their entire lives. I wonder how Ed Lee’s experiment turned out.
Stephen D wrote:Iggy C wrote:Gordon M Lowe wrote:An acorn diet is not something I would associate with pigs, but hey if it works, that's great.
I know they feed acorns to the pigs they make jamon iberico out of, but i was under the impression that it’s just for the final months rather than their entire lives. I wonder how Ed Lee’s experiment turned out.
I think that's right. They finish in that season free-ranging on a natural diet.
Robin Garr wrote:I don't know, but my first guess would be either Harvest or Red Hog, Ray, or Bistro 1860. I think there are two issues: There are lots of small farms raising pastored pork and heirloom pigs now, but the question is whether acorn feeding is going on.
Steve A wrote:Four or five years ago IdeaFestival sponsored ‘Snout to Tail: The Whole Pig’ class at Winston. Barbara attended, and came home with acorn-fed pork that was out of this world for flavor and texture.
I believe that the meat came from Black Oak Holler Farm in WV. You might want to contact them to see if they supply restaurants or meat markets in Louisville.
Bonus question, name the movie: "That'll do, pig. That'll do."
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