Imagine shopping for wine and being told only Chardonnay is available. The equivalent happened with pork in America for the half-century following World War II. But over the past 10 to 15 years, so-called heritage breeds of pigs, such as Berkshire, Duroc and Red Wattle, have become increasingly available to chefs and consumers. Wine Spectator's Sam Gugino explains.
Oct 31, 2013