I see some definite potential for some bbq in these.
There weren't many heritage breeds there, which would yield some better tasting bbq than these long and lean hogs, but heritage breeds aren't viable commercially these days. A lot of small niche producers are beginning to raise them again, so who knows, maybe in another 10 years we'll be seeing them in the grocery stores again. I'm told the meat from a heritage breed, such as a Berkshire, is much more favorful that what the large scale producers are bringing to market these days with the Yorkshires and Hampshires and various crosses between the two.
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