Lessons of Being A Boutique Pork Producer

Photo black pigs by Keith Evans

Columnist Robert St. John offers his view of going into raising boutique pork and the ways to connect with consumers through their palettes. But he shares that the mythos of "growing your own" versus reality is not something everyone can do.

On raising two Large Black pigs, Robert mentions

In the end, my wife wouldn't eat the pork. Her reason: "because I have met the pigs." Note: She has no problem eating ham from pigs she considers strangers.