I'm in the sub tropics. I'm thinking boiled cassava & Qld arrowroot to get that fat level up. Sugar cane is another option but it's prone to rat attacks.
My grandfather would feed the skimmed milk to the pigs in England. He also had a big old granny smith apple tree which he said sweetened the meat.
Pigs were traditionally used to convert farm food waste into meat.
The one on the left is too lean all the way around. The one on the right may be a bit wasty, but at least it will taste good and make great cured products.
Indeed. I'd be pretty happy with the one of the right, the only question is how it got there.
My main driver is resiliency. I'd want to be producing as many inputs in situ as possible for that reason alone. I'd be open to bringing in external inputs but ideally I'd be growing them nearby.
Figs
