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High On the Hog: Rob Connolley touts endangered heritage breed on NPR

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Ha! Didn't know that made it outside of St Louis. Yep, that's me.

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Fantastic!  And what a great job you are all doing.  I would LOVE to cook with some of that lard.

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When I was a farmer's market vendor, the farmer at the next stall raised Berkshire and Tamworth hogs. He labeled his lard as "Happy Fat," which was a great conversation starter. He was perfectly up front about it being lard, but the labels got people to stop and ask. Once he had their attention, he could explain to them about the differences between his lard and the hydrogenated product on store shelves, and for that matter the (then) universally hydrogenated, trans-fat-containing vegetable shortenings.

 

He was quite the character. One of his favorite sayings was that "TV is for people who don't have pigs to watch..." :)

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