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Pork

Renaissance of the old breeds

Pork is undergoing a renaissance in top gastronomy. The trend is shifting back from the artificially bred, fat-free hybrids to original breeds of pig, which are capable of forming intramuscular fat tissue. This gives their meat its trademark tenderness and succulence. The traditional “montanera” feeding method, which is based primarily on acorns, further adds a uniquely nutty note.

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