The news made for catchy headlines:
A New Take on Grass-Fed Meat
Pigs Living the ‘High’ Life
‘Pot’ Belly Pigs
‘High’ on the Hog
It’s healthy, organic, and local.
That’s why the owner of Seattle area’s Bucking Boar Farm feeds cast off marijuana stems, stalks, and leaves to his pigs.
There’s nothing out of the ordinary about it. Washington State legalized recreational marijuana last year, and crop residue is regularly turned into animal feed. Carrots might be damaged at harvesting or a field of cantaloupes could ripen too quickly. Pigs, which we’ll kindly call ‘versatile omnivores,’ will take it all.
Of course a pig’s diet leaves its mark on the meat. Think of some of the world’s greatest pork products. Prosciutto di Parma is famously flavored by a diet of whey from the local parmesan cheese-making, and Spanish jamón Ibérico de bellota is all about the foraged acorn diet of the Iberian pigs. As for the cannabis diet, Bucking Boar customers rave about the rosy color, beautiful marbling, and a subtle flavor infusion that is especially pronounced in the fat.
The real question on everyone’s mind is Does it get you high?
The answer is no. It’s a tougher call to make for the pigs since they already spend their days lazing about and stuffing themselves on feed. The weed-fed pigs do seem to put on weight faster; the ranch reports a 20% gain over pig that are fed a conventional diet.
It’s cooperative, sustainable farming, and a lot healthier than eating pigs that are stuffed with GMO grains.
The pork is available at the ranch’s own butcher shop in Seattle’s Pike Place Market. You’ll know it by the little marijuana leaf flags stuck in with toothpicks.