The squealing piglets were born in late January at the Quinn Sow Farm, inside a row of white and silver barns at the end of a dirt and gravel lane about an hour southeast of Raleigh.
Nearly eight months later, on a rainy night in September, a salesman walked into a Tokyo restaurant and ordered a dish of sliced pork with steamed vegetables. Because he’s a regular, he knew the pork would be “sweet” and “delicious.”
This special pork, “Silky Pork,” is a big hit in Japan. It’s the invention of two brothers, Bob and Ted Ivey of Wayne County, whose breeding and feeding have produced a pig with premium cuts that have a bit more fat, a deeper color and a sweetness even machines can measure.
Read “High on the Hog,” a four-part series, starting Sunday.