Rose Konold wrote:The science says 3 weeks. Beyond any other livestock: pigs are what they eat! Aromatics and fats will affect flavor the most.
Walter Jeffries wrote:Scientific studies on this say as little as two weeks. My own research (double blind taste testing across four breeds and thousands of pigs) says about a mont. This is the time for the flavor to start to change. At three months I find the flavor change is completed and does not progress further.
Flavor is stored in the fat. This is part of why marbling is important. Fat development is controlled by age, calories, season (cold) and breed.
Feed for flavor.
Bryant RedHawk wrote:If you do research on the Iberico Ham you will find two things; 1) the breed of pig is of prime importance, so much so that the pig has to be 75% pure cerdo Iberico breed in order to qualify
Bryant RedHawk wrote:That's true Walter but the flavor is more from the way they finish the hogs. I only put up the information for reference.
They do however go with your idea that three months finishing is what is needed for a full flavor profile change. That was actually my point.
Bryant RedHawk wrote:Our Guinea Hogs have a more red meat
Bryant RedHawk wrote:Every breed with have an inherent flavor that is at least somewhat different from all other breeds.