And we come back full circle to bacon.FlyingMonkey wrote:
So few people realize how important that really is.
Same holds true for heritage breed hogs.
Flavor and quality.
Each heritage breed has a unique flavor profile and fatty acid composition.
Then you add structure, how well they marble or are they lard pigs etc.
I can use identical methods to prepare bacon from different breeds or crosses and get wildly delightful variety in the flavor.
But the key is sustainable agriculture, where the animal is allowed to roam, forage, build real muscle.
The supermarket hog and cursed Cornish Cross chicken is a curse and insult that led to the all American bland palette.