U.S distillery breeding pigs to taste like whiskey
Monday, May 12, 2014, 12:36 PM - Boozy bacon? Attention all bourbon-loving bacon fans: These Iowa pigs are being raised to be the first to ever taste like the famed Templeton Rye Whiskey.
Many cooks already use alcohol in meat marinades, but what if your food could capture the flavours without the wait?
TIMELINES AND UPDATES: Templeton Rye Heritage Pork Project
"As a group who appreciates both flavor and quality, we thought it would interesting to bring to market a selection of heritage breed pigs fed a diet using spent Templeton Rye mash," the website reads. "We hope Templeton Rye fans around the country will be interested and that the Templeton Rye Heritage Pork Project will introduce our great whiskey to a whole new group of folks who appreciate 'The Good Stuff!'"
The distillery is raising 25 Duroc pigs on a farm in Woodward, Iowa, about an hour east of Templeton.
"The Duroc breed's succulence and heavy muscling makes it very desirable as a feeder pig – producing tender, juicy pork with a rich flavor," the distillery says.
Despite what you may think, the pigs are NOT drinking any whiskey. Instead, they're eating a specific diet that includes the dry distillery grain, from the whiskey-making process, into the feed.
"Dr. Mark Bertram – who holds a doctoral degree in Swine Nutrition from Iowa State University – analyzed the feed sample and developed a weekly diet regimen for the pigs," the distillery adds.
The target weight for each pig will be 210 pounds. "This is not the ideal weight economically, but it is the ideal weight from a quality and flavor basis," says the distillery.
The pigs are expected to be processed and made available to restaurants and the public this June/July.
Thumbnail photo courtesy: FLICKR