Bought a $600 whole pig from that fancy heritage breeder...

Said it was 'pasture raised and finished on acorns' but the meat was so tough I could barely get a knife through the fat cap. Anyone else get burned by paying extra for 'premium' hogs that just end up being a waste of money?

2 comments

2 Comments

nancy15417d ago

Bet you didn't cook it right, plain and simple. A pig that's been running around eating acorns is going to have tougher, denser meat than some factory farm slop, so you gotta treat it different. Low and slow is the only way to break down that fat cap and get it tender, so if you tried to blast it hot and fast you just ruined it yourself. Heritage breeds have more flavor and a better texture, but they don't come with instructions for people used to bland grocery store pork. Sounds like you bought the good stuff and then blamed the pig for your own impatience.

abby_martin2817d ago

Ha, reminds me of the time my cousin tried to cook a wild boar and ended up ordering pizza.