In an effort to revolutionize the way we eat pork, an Iowa based distillery is raising pigs to create whisky bacon. Whisky-flavored pork is typically made by marinating the meat in it, but this innovative process hopes to take out that step. Templeton Rye Distillery is a prohibition era whisky maker that is trying to make whisky flavored bacon by feeding 25 purebred Duroc pigs (a breed known for its high quality meat) grain leftover from the distillation process.
Born in early January, the pigs should be ready to eat in June. The highly anticipated whisky bacon already has fans waiting. While this experiment won't necessarily work, it is worth the wait for next month to see how it all turns out.
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