Visiting an organic pig farm for the infamous black “Iberico” was insightful.

We took a walk with the pigs, free range under the acorn trees. They came quickly, taking a trail that was at first far away, then slowly and deliberately coming nearer. Snorting and trotting, with their ears flopping at the tips, it’s too bad they are not used for pets, for they are in some sense of the word, affectionate. I don’t like the notion of eating pigs or pork for this matter, but it’s hard not be convinced that this meat is the most succulent and dare I say, friendly? It can be approached infinitum — sausage, jamon serrano, prosciutto, pork loin, pork chops, pork belly, bacon, pancetta, pork rinds, trotters, head cheese, and it goes on and on. It seems to me, like the chicken, that pigs were put on earth to eat.  [Read more…]