To butcher and eat, some of the lesser breeds will produce the most flavorful meat.They have been messed with by breeders, the least.One of the best are Berkshires. Some of the most popular in swine shows are the worst. Pork that tastes somethin akin to cardboard.Its a well known fact that the fat is what gives any meat its flavor and the breeders have done too good of a job breeding off the fat. The reason being, animals grow faster with less feed that way.Its all about efficiency and bottom line with no concern for quality. Same holds true with chicken today. I can hardly choke the stuff down nowadays. Its killing the Colonel, but they don't even realize it or they would demand fatter chicken from their growers.
The Japaneese have it right. They eat the fat, just less of the meat in total, typically 3 ounce servings.None of us needs 4 ounce servings if we are not burning the calories.but thats the American way. If 2 is good, 4 is even better.
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Today's Featured Article - Harvestin Corn in Southern Wisconsin: The Early Years - by Pat Browning. In this area of Wisconsin, most crops are raised to support livestock production or dairy herds in various forms. Corn products were harvested for grain, and for ensilage (we always just called it 'silage'). Silo Filling Time On dairy farms back in the 30's and into the first half of the 40's, making of corn silage was done with horses pulling a corn binder producing tied bundles of fresh, sweet-smelling corn plants, nice green leaves with ear; the
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