By Neil Melançon, Louisiana Farm Bureau Information & Public Relations Assistant Director
Wednesday saw Class XV visit Iberian ham producer, Eiriz. The small operation processes between 1,000 and 2,000 Iberian hogs each year, sold exclusively in Europe. One of their key techniques is feeding the hogs solely acorns through two months of the year. The feed method alters the taste of the meat and class members got a chance to experience this through a taste test after the tour.
It is safe to say that the class is experiencing fatigue from the long trip. However, thanks to beautiful weather, a pastoral, mountainous backdrop, and some of the most hospitable hosts yet, it’s also safe to say the class feels reinvigorated.
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