The Templeton Rye Distillery, in Templeton, Iowa, is trying to create a revolutionary pork flavor. The founders of the distillery realized that since alcohol is used in meat marinades all the time, why not have meat that comes ‘pre-cured’? So they’re raising 25 pigs that will, hopefully, end up tasting like rye whisky. This is the first experiment of its kind, so there’s really no way of knowing how it’s going to turn out.
Now, if you’re imagining 25 pigs in a pen getting drunk on whisky all day, well, you couldn’t be more wrong. The pigs actually aren’t being fed any whisky at all. Their diet consists of a distinct feed that is mixed with the dry distillery grain from the whiskey-making process. That’s how they plan to infuse the flavor into the pigs’ meat. The swine are currently being cared for by Nick Berry, who has a Ph.D. in Animal Studies.
According to Berry, the pigs are purebred Duroc, which have a superior meat quality and are prefect for this project. He also said that the project is a natural combination for Templeton Rye and their home state’s animal agriculture industry. “I think it really falls in line with what their roots surround – whiskey making and rural Iowa and the Midwest,” he said. “This project really fits right in line with a lot of their history and heritage.”