A group of scientists have
announced that they have created cloned and genetically modified pigs that make their own omega-3 fatty acids. NPR
has more on the story, including an audio report from Joe Palca. There are apparently some naturally occuring pigs with their own omega-3 fatty acids, primarily a Spanish breed called Ibérico. Descended from native Iberian wild boar, black-footed Ibérico hogs are raised in specially maintained oak forests, and feed primarily on acorns.
Until last September, however, no Spanish producer had been approved to export Ibérico products to the United States, and consumers may have to wait a few more months before they can get their hands on the
tasty pork. As the ham is sure to be in short supply, you can put down a $199 deposit now for a ham that will carry a final price tag of as much as $1000. If you're unable to wait for—or afford—the Spanish version, you can treat yourself now to the
Bacon of the Month Club, which serves up a different artisanal bacon each month. For more on raising hogs, read
James Buchan's account in the London Review of Books. And don't forget the bacon blogs: [
1] [
2] [
3] [
4] [
5].
posted by monju_bosatsu
on Mar 27, 2006 -
28 comments
