Salumeria Biellese's products from our pork at Eataly.
I read this post about some pigs near Portland and thought, "those pigs are going to have really soft fat":
They’ve been feasting on food scraps from the Allison Hotel, on green veggies, on bread from the Pearl Bakery, and lots of hazelnuts.I find it interesting how people talk about this stuff. An uninformed reader, might assume, from the tone, that that diet is a good finishing diet. It isn't. People have known since 1867 that that sort of diet produces soft pork. That's 144 years. These days, it is clear what to feed pigs to make them taste good.
I don't know what's wrong with feeding old bread (you'd think it would be mostly starch), but my friends in Austria say it produces lousy fat. The food scraps will be high in polyunsaturated fat. The hazelnuts are fairly high in polyunsaturated fat. The pigs ensile that fat.Additionally, the monounsaturated fats in the hazelnuts will lead to less saturated fat in the pork. Odors in the dietary fat will wind up in the pigs' fat.
One problem we've got is that the typical quality of pork fat is so low in this country that people are turned off by pork fat. That hurts Mangalitsa producers.
It is like producing world-class Arabica coffee in a country that mostly produces and drinks the lowest grade of Robusta. You spend a lot of time trying to convince people why they should give you a chance.