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.
From the Oct 31, 2013, issue
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