Talked with a farmer at the market about his pigs and it changed how I see my pork cuts

I was at the Saturday farmers market in Springfield and got talking with the guy who raises the heritage breed pigs I buy. He mentioned he feeds them a specific mix of acorns and barley for the last 60 days before processing. I always knew diet mattered, but tasting the difference side by side with a standard pork chop from my usual supplier was huge. The fat was sweeter and the meat had a deeper, almost nutty flavor. It made me think I should be telling my customers more about where the animal came from, not just the cut. Has anyone else started asking their suppliers more detailed questions about feed and finish?

3 comments

3 Comments

richard_young8016d ago

Is the flavor difference really that big, or is it mostly in your head?

lewis.brian15d ago

Ever done a blind taste test yourself, @richard_young80? It's pretty wild how distinct the flavors can be... once you notice that grassy note, you can't miss it.

grantw4116d ago

Ever try a side by side taste test? I did that with two ribeyes, one grass-finished and one standard grain-fed. The grass-fed had a totally different mineral taste, almost like the pasture. It wasn't just in my head, my wife picked it blind every time. Now I always ask about finishing diet.