
I was wondering how long the effect of the diet remains in the meat, i'm thinking for example of the acorn fed spanish black foot pigs that are used to make pate negra, presumably they are not totally fed on acorns as they are a seasonal thing (or do they store them?). I have read that when finishing a pig cut out the 'rubbish' and feed them on your choosen speciality diet (i.e acorns), how long before slaughter should one start to do this?
incidentally i've read that peas and hay are both good for flavouring the meat, and also that horse chestnuts are palatable to pigs and up here in the frozen wastelands of north cumbria i can get conkers far more readily than acorns, could they possibly be the secret ingredient to send my hams on the path to global fame and fortune?
Any thoughts or comments greatfully received.