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.
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?
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.
Something’s not kosher about this.
BOOKMARK
Templeton? I thought the pig was named Wilbur.