Gulyás wrote:Pig fat is very good, specially if it's fed with corn, or better yet, with acorn.
OK, so now I have another question. A friend just gave me a lot of acorns. These acorns are from live oaks and (mostly) Oregon oaks, and well dried (from last season). I believe that live oak acorns are fairly high in tannins, and Oregons are low. I tried a few on the pigs this morning, and they promptly devoured them, preferring them over their grain.
Now I've heard that if you feed acorns too close to slaughter, the meat will be bitter. On the other hand, I know that acorns are fed to Iberico pigs to make the most expensive hams in the world. Maybe they finish them with something else...I don't know.
I'm very interested in this because I have a lot of oaks!
Jeff