Millions of foodies may one day talk of hog breeds the way millions of wine connoisseurs talk of grape names.
But for now, few gourmets are likely to discuss the difference in flavor between a Berkshire and Duroc hog. Such conversations would be limited to farmers, chefs and food writers.
Nevertheless, an Iowa specialty food artisan is in the process of rolling out eight new cured pork products that will celebrate the breed of a hog in the same way the label on a bottle of wine celebrates a variety of grape used to make the wine.
Heritage breed hogs, such as Tamworth and Berkshire, will be used in the new products, said Herb Eckhouse, of La Quercia, a Norwalk-based producer of prosciutto, pancetta and other cured pork products.
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