Three generations of nurturing endangered heirloom Tamworth pigs by the Kremer family in Missouri, 6 years of work by Russ Kremer and La Quercia to get a Tamworth program going, La Quercia Tamworth Prosciutto and La Quercia Tamworth Country Cured Bacon (it IS the bacon pig!) launched, and then this summer into winter - Acorn Edition Woodland Tamworth . These pigs have been rotationally grazed on a large oak and hickory woodlot, moved every few days, much as the swine herds of medieval Europe moved their pigs through the forests every fall. They were in the woods until last week, when the first half were sent to "sacrifice." They arrived here at La Quercia yesterday afternoon and we are spending this week cutting, trimming, and salting.
This is the forest.
And here's a Tamworth pig in the forest.
The meat from these pigs is just beautiful - deep rosy color, great layer of white fat, clean sweet smell. You can tell that these animals have lived well and fully. This is a significant step in our work with pork varietals - animal breed and animal husbandry combining to make wonderful meat.
It's a big and complicated project that really does involve generations and communities. It's exciting and challenging and a tremendous amount of work for everyone involved. None of this just happens. These animals were raised in a sustainable system that honors their natures and the integrity of the land. Now the pigs are embarking on the next stage of their journey to your plates. We will do our best to honor the pigs and the farmers who raised them by treating the meat with great care and respect. I will be posting some more pictures of the meat here at La Quercia as we cut, trim, and salt. Next week the next batch of woodland pigs arrives. And soon after that, a group of pasture raised, acorn fed Berkshire pigs. The journey continues!
Comments