Snout to tail is the route chefs are taking with the whole pig these days - The Boston Globe

Thanks to friend Dawn for making me aware of this article. Foodies and charcuter's (is that a real word?)should really enjoy reading this. I believe we are witnessing a veritible renaissance for the pig. What a happy thing, both for the welfare of pigs whose lives are sure to be improved by the attention to more humane and pig-friendly husbandry practices, and the farmers who take the time and make the effort to raise their hogs sustainably and humanely. It is much harder work to raise pigs this way vs. in a confinement barn, but the results are worth it. Farmers who raise their animals in a way that is respectful of the animals and our envinronment should be paid for their efforts. When this happens, it encourages more such responsible and eco-friendly enterprises. It is my sincere hope that this little revolution in the countryside will challenge the polluting corporate farms for both market share and acreage share. It is at least nice to think about small green family farms springing up faster than huge mega confined animal factory farms...

Snout to tail is the route chefs are taking with the whole pig these days - The Boston Globe

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