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| Up until WW2 a lot of hogs where raised on the California coast. To take advantage of the acorns. When the grain crops were harvested the hogs were turned loss to glean lost grain and then eat acorns. As the acorns were gone, hogs were penned and feed grain until slaughter. From what I was told nobody slaughtered hogs until 60 days of grain, at least partly for flavor, but mainly because the lard would be soft and runny. In the time lard was the preferred cooking oil. | |
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Bacon Flavor
