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Finding food sources and nutritional science facts and fiction, anecdotes and experimenting with what we eat continue to occupy our time and mind space in our quest for activating the second brain (more on that in future posts). In this post I will explore our meat sources a little bit.
From a farm 25 minutes south of here – called La Ferme de Gaston – we get a selection of pork (including lard, sausages, feet, tails, heads and throats) from two different kinds of pig: Gascon and Basque pigs, which are rare breeds that grow slowly and get rather fat and are therefore not suitable for industrial production. Happy pigs they are, and delicious for the palate – not like any pork you’ve ever had, unless, of course, you’ve tasted them already 🙂