-
Newsfeed
Open follow modal
Personalized Content
Newsfeed
Follow this tag to personalize your feed and get instant alerts.
FollowGo to your personalized feed
WHY FOLLOW?
- Custom Feed: See the stories that matter most to you.
- Smart Alerts: Get notified about major news as it happens.
Update your preferences in Account Settings
Close
This Iowa Distillery Is Raising Whiskey-Flavored Pigs
by
Samantha Grossman
Open follow modal
Personalized Content
Samantha Grossman
Follow this author to personalize your feed and get instant alerts.
FollowGo to your personalized feed
WHY FOLLOW?
- Custom Feed: See the stories that matter most to you.
- Smart Alerts: Get notified about major news as it happens.
Update your preferences in Account Settings
Close
May 12, 2014 6:02 PM CUT
Getty Images
by
Samantha Grossman
Open follow modal
Personalized Content
Samantha Grossman
Follow this author to personalize your feed and get instant alerts.
FollowGo to your personalized feed
WHY FOLLOW?
- Custom Feed: See the stories that matter most to you.
- Smart Alerts: Get notified about major news as it happens.
Update your preferences in Account Settings
Close
May 12, 2014 6:02 PM CUT
The only thing that makes the distinct flavors of whiskey and pork better is combining them. That’s why we have bacon-infused bourbon, Jack Daniel’s-glazed pork chops, and so on.
But the good people at Iowa’s Templeton Rye Distillery decided to take this very, very literally by attempting to breed pigs that already taste like whiskey. Yes. Really. Whiskey-flavored pigs.
They bought 25 purebred Duroc pigs, known for their high-quality meat, with the sole intention of giving them Templeton’s signature flavor. No, this does not mean they’ve been feeding the pigs whiskey. Instead, the pigs on are on a special diet that incorporates the dry distillery grain from the whiskey-making process into the feed, Iowa’s WQAD reports. (The distillery has a detailed breakdown of the pigs’ diet and feeding schedule here.)
The whiskey-pigs will be ready for slaughter in June, available to restaurants or to boozy-bacon loving individuals. We can only assume Ron Swanson is somehow involved in all this.
