When I wrote for Epicurious I often wondered what it would be like to distinguish the little nuances of food like their writers did. For me food just tasted good or I didn't like it ... and if I'm going to be completely truthful the list of food that I didn't like (which holds many vegetables and other healthy things) vastly outweighed the list of food that tasted good. Things really haven't changed that much since I started farming, but I do think I am becoming a bit of a food snob. And I kind of like it!Last weekend we had a family gathering at my Uncles house (which is always a good time ... especially when I bring home a chicken nest box). Like most family events food was involved and we grazed through much of the afternoon and evening on all sorts of stuff. But, the main course was a nice and big spiral sliced glazed ham. This is the kind of thing that I drooled over before I began the farm and I was pretty excited about it.
Don't get me wrong ... it tasted good and everyone was raving about how good it was, but to me it just didn't live up to my expectations. I couldn't really put a finger on it (my palate isn't that well defined yet ... too much fast food from the past messing with it), but it just wasn't as tasting as what I have raised on the farm.
I think the taste difference comes from a lot of different things. The breeding could make a difference, the processing could make a difference, the curing will make a difference, the feed ration could make a difference, and probably a lot of other things. What may make the biggest difference some think (and I might be starting to agree more and more) is just the way the hogs were raised. Maybe the life of a pig does make a difference on the final product? Maybe the sun and the fresh air does matter? Just maybe ...
Either way I know one thing ... I really enjoy eating the pork I raise on the farm!
