[Sca-cooks] fat or skinny period pigs

[Linda Barta]

Pigs of old were raised on pasture and forage, not confined and grain fed as today's commercial operations. The efficiency of foraging in heritage breeds produced slightly different flavors from the variety of foods eaten. That is one reason pastured pork is becoming popular in certain culinary areas. 

There is an English heritage breed called Large Black. I'm not sure how far back it goes. 

Dagmar

Sent from my iPhone
Ours is not to rewrite history; but to learn from it to improve the future. 

> On Mar 3, 2016, at 9:33 PM, JIMCHEVAL at aol.com wrote:
> 
> A well-fed pig today is going to be fatter than an underfed one as well;  
> the comparison is for the average, not extremes of class. The sort of 
> statements  I posted are based on things like actual bones which have been found 
> and  medieval images of pigs. I'm certainly not the expert here, but those who 
> are  make the kind of statements I quoted.
> 
> Jim  Chevallier
> 
> Contributor, Savoring Gotham
> A Food  Lover's Companion to New York City
> Editor-in-chief: Andrew F. Smith  and Foreword by Garrett Oliver
> https://global.oup.com/academic/product/savoring-gotham-9780199397020?cc=us&
> lang=en
> 
> 
> In a message dated 3/3/2016 7:25:30 P.M. Pacific Standard Time,  
> StefanliRous at gmail.com writes:
> 
> is  contention was that they were fat, and part of this support, was that 
> the  lords could afford to fatten up his pigs or to command the best areas 
> for  browsing them on acorns and  such.
> 
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