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The Taste
I roasted a loin roast from one of the pigs I’d raised—dinner plans had been canceled because of the ice storm.
Early the next morning, after the town snow plow woke me up, I sat eating a small slice of fine pork. These pigs had been fed apples, farm fresh milk, hay, pumpkins, kitchen scraps, and some commercial feed. These pigs had run around and played in a roomy area that once was front lawn, and would often lay in the sun on clean hay, wallow in mud when the bugs weren’t frozen, and be rubbed down with olive oil.
Yes, they were happy and clean pigs.
This pork had no ‘value-added’ products, as do the pigs raised in those horrible factory farms, cramped in small cages among so many others in filthy conditions.This pork cooked quickly, as do the Heritage Turkeys I raise. The taste is sweet and mild, no need for any seasoning.
This is the taste our grandparents grew up with. There is a difference.
Joyce Sabo
Perkinsville
Vermont’s Local Banquet invites you to submit your impressions of local foods or farming for inclusion on this page. Send your words or pictures to:caroline@localbanquet.com.
The Summer Issue deadline for submissions is May 1st, 2008. Don’t forget to include your contact information. If we plan to print or publish your submission, we’ll contact you prior to press time.
