The black beast's meat is too expensive.' "The Black Pig," he announced, for me especially, as others at the table had but passing grasp at the banter as much as I was a 'nao falar' in local lingo. The black beast's meat is too expensive. The Black Pig, having been scoffing acorns in the dehesa (pasture), then dispatched, hung and dry-cured for 36 months, is silky and fat, with a flavour that can come only from acorns. Traditional producers are very unhappy, not least because the Americans are feeding the pigs on a local diet of pecans, peanuts and sunflower seeds.

Source: Irish Independent September 06, 2020 01:30 UTC