He chewed a moment longer, swallowed and said, "I think it's pretty wonderful." I don't think he's ever described any victual I've made before as wonderful, and I've made some wonderful things.
While at the Mother Earth News Fair the weekend of June 6 and 7, I attended a lecture on heritage hogs by Jeanette Beranger of the Livestock Conservancy (which was very good). From her I learned that there are two kinds of hogs that I want to raise. One is the American Guinea hog, which is described as a homestead hog because it's a smaller hog. According to Ms. Beranger, the American Guinea hog is descended from the Essex. It's a very fatty, lard hog, and she also indicated that there is currently more market for it than there is supply, at least on the coasts. Obviously, there is no demand for it in pork country. Easy for beginners (that would be me), it's also great for keeping snakes at bay.
The other hog I would like to raise is also a smaller hog, but it's much more lean than the American Guinea. The Mulefoot hog is called that because it doesn't have a cloven hoof. It has very dark meat and makes great hams. (Prosciutto, anyone?) It is also supposed to be very easy going and easy for beginners to raise.
|Don't laugh - it worked!|
By the time I get my country property and my hogs in situ, I should be pretty good at this.