I’ve always been fond of pigs

Anyone who’s known me for a long time knows that I have a thing for pigs.  It mostly started with my adoration for Miss Piggy from the Muppets and then later grew into a general favoritism towards the animal.  For awhile back in 6th grade I protested by not eating any kind of pig whatsoever.  But in the case of the Red Wattle Pig, the only way to keep them breeding is to eat them!  Last night I went to Almond restaurant and ordered the Red Wattle Pork Chop Adobo with charred tomatillo-avocado relish.  DELICIOUS.  Definitely the best pork chop I’ve EVER eaten.  The waiter mentioned how this type of pig isn’t very popular on American menus because it has a lot of marbelization.

Their meat is deep red and interlaced with rich veins of fat. When cooked the fat liquefies, imbuing the meat with moisture and a complex broth that seems perfectly balanced to appeal to every carnivorous neuron that still pulses in our primitive brain centers. To eat properly roasted red wattle pork unadorned by spices and condiments is to partake of one of the greatest and purest culinary delights. (taken from Greenfire Farm’s website)

Up until the early 1970s they were thought to be extinct until a small herd was found in Texas.  These guys are heritage animals which refers to lines of farm animals unchanged by genetic modification. The pigs are raised in a “humane” way. They aren’t raised in confinement or given growth hormones or stimulants.

So the lesson here is save the pigs by eating them!

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