Bryon Rudd is driving down the Columbia Gorge at 80 mph as he looks out the window and says “Look, there’s an Osprey nest”. We’re headed towards Hood River to visit a heritage pig farm owned by Jim Aamodt, uncle to one of Bryon’s college friends. The recent incorporation of Gorilla Meats Company means Bryon is in the market for hazelnut-finished pigs to make into Guanciale and pork prosciutto. “I want to see where the pigs grow up and what they are fed, and I want to return today with some meat to hang.”
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