Free-Range Pigs in Tuscany — Tantalus too?

Cinta Senese pigs in Tuscany

Good Morning, God!

And to think that I have been viewing the wild pigs up in our mountains as animal vandals — if not dangerous — instead of potential epicurean delights.

In Italy, where eating is more of an Art Form than here, foraging pigs are highly prized. In an article in La Cucina Italiana I read how farmer and marketer, Paolo Parisi, realized that these Cinta Senese pigs TASTE better. Imagine that, God, valuing taste!

The problem is , in this day of Fast Food, even Italy wanted pigs that were ready for market sooner than the three years this species takes. So the Senese pigs were almost extinct. But Paolo went from famous chef to famous chef with his superior prosciutto, salami and guanciale offering taste tests. And he built a good high-end market for his pigs.

These pigs aren’t really wild although they do live out on the land, foraging. They get one meal of grain in the morning and they get a vet when needed. Still, God, it has made me think of Hawaii’s wild pigs. How do THEY taste? Could we offer Paolo a change to come over and check out possible markets for our pigs? Or would any of our local Italian chefs be interested?

I’m thinking about our Wild Pig Problem here in Hawaii, God. And I am remembering all the years that the fishermen cleaning Alaskan salmon threw the roe into the ocean. Opportunities abound IF one has eyes to see. And a sense of the Global Market ready to buy.

In addition to taste, God, animals eating off the land — foraging — are better for our health and well-being. I should imagine they are happier, too — both not small things.

Story teller,

Posted in Eating for health, food questions

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