It all started with the Red Wattle Hog.
Missouri is an excellent place to raise pigs. The climate is ideal, the terrain is ideal, and a proliferation of acorns are available. One of our Co-Leaders, Bill Burge, decided our chapter would focus on saving the Red Wattle. After a lot of research and discussion, he found three hogs for purchase, and a farmer who agreed to raise them for the three buyers was secured. It wasn’t easy, and the process took many months. But finally, the puzzle was assembled, and we would have Red Wattle served in two St. Louis restaurants.
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