Posted on 05/09/2014 3:13:00 PM PDT by JoeProBono
TEMPLETON, Iowa, Just when it seemed like there was no way to make eating bacon an even more excessive experience, some folks in Iowa came up with a way.
The Templeton Rye Pork Project was started at the Templeton Rye Distillery in the hope of raising pigs that will taste like whiskey.
The 25 purebred Duroc pigs in the project were born in January 2014 and they are subsisting on a diet that incorporates distillery grain into their food. "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," according to the project's website.
Even at this stage of the project, the distillery is already fielding calls from people who want to purchase the pigs.
"We have a little motto here. My dad always told me, 'Nothing good happens after 12 p.m.' So, it seems like that's when this idea was probably thought of -- after we had a few drinks," distillery co-founder Keith Kerkhoff told WQAD. "I don't think we're going to have any problem getting rid of the 25 pigs."
The final call about where the pigs will end up will be made in June.
"This is something somebody is going to do, and we want to be at the cutting edge of it, and I think we are," Kerkhoff said.
I love pork, but whiskey splashed into the feed bowl? That idea gives me heartburn. Now if they fed the little piggies some smoked beef, or thyme and rosemary stems, or beefsteak tomatoes, then yes,I would want to be part of the experiment, even for free.
Why not garlic or barbecue-sauce flavored?
Now that would truly be Ham-Heaven!!! (garlic 7/or BBQ flavor). They would need guards at the restaurants, like when those $500. Air Jordan Sneakers go retail at 4am.
I think this is just a publicity stunt. You can get maple-flavored bacon by adding some maple syrup when curing the bacon, and I’m sure you can get whiskey-flavored bacon by putting in whatever flavor whiskey you like.
I once made some home-made smoked bacon, using the pork belly provided by a neighbor, curing it in the basement, and smoking it in a small smoker I found on-line. It was very good, but rather time-consuming.
What could go wrong here?
Porkulus indeed....
Templeton Rye.....Great stuff!
When I was a kid, we lived a few miles from Templeton in Carroll Iowa.
Remember my dad going to Templeton for whiskey. ....
Seems more practical to use their grain to smoke and cure the bacon not feed the live pigs.
I once had some bacon from Father’s Country Hams, part of a bacon of the month present one of my sons gave me for Christmas.
I’m afraid they’re pretty expensive, but I see that they offer bourbon-flavored bacon for those who are interested.
http://www.fatherscountryhams.com/Gourmet-Country-Bacon/products/7/2/0
I’ve also had their apple-cinnamon flavored bacon, which I thought was delicious.
Umm, umm, umm! Jamon serrano! My Spanish friends in Madrid have these sitting on their kitchen counters...take a slice as you go by.
Something’s not kosher about this.
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