Rodney Myrvaagnes wrote:

> I imagine those Spanish pigs that eat acorns all day to make Serranno
> (sp?) ham would probably make a good steak or loin roast as well.


One of the TV shows featured a hotel/restaurant/farm that served their
own free-range pork. The owner said it was best in the fall when the
pigs fattened up on windfall apples from their orchard.




Brian Rodenborn