Hold on to your seats, I’ve got some pig ponderings.
As the warmth of spring reaches deep into the ground and air; grasses grow and insects emerge. There is food everywhere; for a pig, that is. A little time spent watching a pig [or an animal for that matter] gives one a feel for their instincts. Pigs have snouts and they want to use them.
They put them down and sniff, root and dig with them. Most remarkable is the rooting and digging, the turning over of the soil. They will create large, crater like depressions in the soil- large expansive areas of dug up dirt. They are looking for tasty treats to eat- bugs, acorns and other tree fruits.
This pig is a Duroc cross- we typically raise all Berkshire pigs. This one slipped into our last batch- a lovely looking pig but an anomaly up here on Gatski Mt. We established our home and shop on woodlot adjacent to the family farm. It had been recently logged. It is ideal for our pigs.
There is something utterly captivating about watching animals do what they’re instinctively meant to do. Probably because we all know that instincts lead to the richest things in life. For these pigs- its scarfing down nuts from the trees, absorbing the sunshine on their backs, and letting the warm rain wash over them.
This is terroir. As you know I’m looking forward to exploring terroir here on my blog. This morning, I realized how important the role of instincts are in making something rich, flavorful and beautiful. How do you let your instincts guide you?