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Soon, youmight be able to get a bit tipsy without even
having a drink. Iowa’s Templeton Rye Distillery is taking alcohol and food
pairings to the next level.
The company recently purchased 25 Duroc pigs, known for their
dark red colouring and defined muscle. Feeders have put the hogs on a
steady diet of spent rye mash from the distilling process, some of which
is sourced from Alberta. In theory, the animals could develop a distinctly
whisky-infused flavour.
“A lot of the culinary world revolves around wine, and we thought this was
an interesting way to introduce foodies to the category of rye whisky,” said
My kingdomfor a pig
Scott Bush, president and co-founder of Templeton. “We’re uniquely posi-
tioned to pull that off—Iowa has more pigs than people.”
It was pretty clear there was interest in the project, as well. Before the pigs
were slaughtered, Bush had been solicited by chefs frommore than 20 states
and four countries, including a family in Canada looking for a new type of pig
to roast at their annual family cookout.
As you might expect with something that’s never been done before, Bush
isn’t quite sure what to expect when it comes time to raise his fork.
“We don’t really know what these are going to taste like,” said Bush. “It’s
kind of a crazy idea—something that’s never been done before.”
Uof A
researcher
finds hidden
value in
animal
byproducts
Photo courtesy: El Photography andDesign
Photo by: Katie Brady
The Food Issue
2014
Grains
West
12
THE
FARMGATE