Image by Flickr user fishermansdaughter

The Charleston City Paper has a supremely in-depth piece on the current culinary craze taking place in Charleston involving the breeding, feeding, and eating of heirloom pigs.

It covers all the bases from where and how the pigs are raised, which chefs prefer which breeds, which breed yield the tastiest cuts of meat, which restaurants serve to die for pork dishes and much, much more.

Pop over to the article and read up.