The Perfect (Tasting) Pig

[texas_ex2000]

If I had a big freezer, I would buy a whole hog from this guy. This farmer in Iowa reversed bred a near extinct/rare culinarily famous German breed of pig that has a higher fat content. With the strong German heritage in Texas, I'm a little sad this wasn't about a local.

Great video.

NYTimes Dinning Video - The Perfect (Tasting) Pig

NYTimes Article

 

[Jim Bob]

I'd love to try this stuff. He's right that modern pork producers have bred too much of the flavor out of the meat. This is why brisket is better than pork shoulder as a smoking meat. Brisket has a lot of flavor of its own. Pork shoulder mostly has whatever flavor you put on it in the cooking process.

 

[Joe Fan]

Along the same lines, we have a neat little strorefront on Heights Blvd. in Houston that caters to the local-grown crowd, including the pork.

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[South Austin]

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