"The quality of the meat and the flavor of the meat has a lot to do with what that animal is eating," says Jennifer Milikowsky, founder of Walden Hill. The New England-based company sells pork finished with acorns collected from rural, suburban and urban areas.
David Leite: Acorn-fed pork is very much a European tradition. I was very drawn to it because they do that in Portugal, Spain and I think also Italy. What was it that gave you the idea to bring this tradition here to America, especially New England?
Jennifer Milikowsky: It is a European tradition.
It actually started by looking at what we had here in New England. We have incredible oak-hickory forests, so they produce amazing tree nuts. Once I started realizing that we had this incredible abundance of acorns, and once you start looking into acorns and what you can do with them, you very quickly make the connection to this European tradition of feeding them to pigs and producing an incredible product.
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