D’oh. That was pretty obvious, wasn’t it? Although in this case, the pork hasn’t been made into bacon yet. But it’s just a matter of time.
Also, who would think of giving pigs whiskey to drink? If you told me that yesterday, I’d say what a waste of whiskey!
However, it has been proven that if pigs drink whiskey, you do get whiskey-flavored pork.
I’m already slathering like a dog that has gone feral.
The idea is simple in theory – just like black Iberian pigs eating acorn, leading to a distinct flavor. For whiskey-flavored bacon, however, the secret sauce is the mash, which is the pigs’ main diet. The secret recipe was concocted by Mark Bertram, who holds a doctorate in the extremely specific field of swine nutrition from Iowa State University. How impressive is that?
The main person behind whiskey-flavored bacon, however, is Scott Bush, founder of Templeton Rye.
The theory has been implemented, and chefs have used the pork, albeit not in bacon form – yet.
It seems that everyone loved it!
The pigs are available for pre-order, but they’re already taken – with restaurants clamoring them. Oh, well. They’re bound to do it again, and perhaps a restaurant near you will actually make whiskey-flavored bacon.
Read more about the whole idea, technicalities, etc. here.
Did someone say bacon?