Whiskey Pigs

Botch · September 2014

Just read an article about an experiment conducted by Templeton Rye. They raised 25 Duroc piglets on a 20% diet of the 90% rye/10% barley mash left over from the whiskeymaking process. The 20% was calculated by a gentleman with a Swine Nutrition degree from my [i]alma mater,[/i] Iowa State University.

At 20 weeks and 210 pounds, they were butchered (all were spoken for, about half to high-end restaurants) and apparently it was amazingly good pork. Templeton Rye will double the amount of pigs raised next year, and they're looking into trying chicken, turkey and beef.

Want.

Ladeback69 · September 2014

Botch said:

Just read an article about an experiment conducted by Templeton Rye. They raised 25 Duroc piglets on a 20% diet of the 90% rye/10% barley mash left over from the whiskeymaking process. The 20% was calculated by a gentleman with a Swine Nutrition degree from my [i]alma mater,[/i] Iowa State University.
At 20 weeks and 210 pounds, they were butchered (all were spoken for, about half to high-end restaurants) and apparently it was amazingly good pork. Templeton Rye will double the amount of pigs raised next year, and they're looking into trying chicken, turkey and beef.
Want.

@Botch, I take it your from Iowa? I love Templeton Rye, I have 2 bottles in my cupboard. A little ice makes it so nice and I bet the pigs loved their new diet tell the end. I would like to taste some of that pork.

Whiskey Pigs

Comments

Categories