Seattle Met talks to Beecher's (plus a ton of other stuff's) Kurt Dammeier about a trend that seems to be catching on around these parts: fattening pigs up with whey. "The fat just melts in the mouth. It tastes like compound butter." Dammeier, who has started raising heritage piglets, sent some of his pigs to Metropolitan Market, Staple and Fancy, Café Juanita, the Rainier. Now, he's got his eye on upping his brood from 15 to 30. He says for him, it's the pork equivalent of Wagyu beef. [Seattle Met]
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