Mulefoot Pork Wins Blind Taste Test

Reader Contribution by Hank Will and Editor-In-Chief
Published on March 6, 2009
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I was disappointed to<strong>&nbsp;</strong>miss the event, but on January 26, 2009, more than 90 food professionals, chefs, food writers, and food connoisseurs converged at&nbsp;<a href=”http://www.ayrshirefarm.com/” target=”_blank”>Ayrshire Farm</a>&nbsp;in Upperville, VA, to participate in a blind-tasting which compared pork from eight rare heritage hog breeds and one commercially line.</p>
<p>This so-called&nbsp;<a href=”http://www.ayrshirefarm.com/tasting/pork/” target=”_blank”>Pig Pageant</a>&nbsp;was sponsored by the&nbsp;<a href=”http://www.albc-usa.org/” target=”_blank”>American Livestock Breeds Conservancy</a>,&nbsp;<a href=”http://www.certifiedhumane.com/” target=”_blank”>Humane Farm Animal Care</a>,&nbsp;<a href=”http://www.slowfoodusa.org/” target=”_blank”>Slow Food U.S.A</a>. , and Ayrshire Farm, an eclectic group of organizations and individuals committed to saving heritage genetics, promoting a saner animal production paradigm and bringing flavor back to the table.</p>
<p>The pig breeds in question evolved to fit various regional and farming practices and some are known for producing plenty of lard, while others are naturally lean. For example, the Tamworth is a lean grazing pig shaped to produce plenty of bacon, while the Ossabaw Island is a feral breed that stores large amounts of fat for winter survival.</p>
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