How to Pig Out, Traditionally

Acorns Are Falling

Acorns are falling, and everyone is happy. As Autumn begins and the weather cools, the pigs are in the woods feasting on the first acorns of the year, frolicking about as only 200+ lb market hogs can frolic. Everyone’s attitude is noticeably improved.

The fall acorns and hickory nuts are one way we at Old River Farms work to not be entirely caught in meshes of the industrial, global, commodity grain system. We want our pigs to eat as local as possible. Not for “local’s” sake, but because it embraces and promotes the abundance of our farm and the earth. Our forests, grasses, and covercrops work to provide forage for the pigs that makes them healthy, happy, and tasty. But this local food system is dynamic and fluctuates with the seasons and natural conditions. As local eaters, it means we must be adaptable and resilient.

This year, our farm is responding to the summer drought conditions. Stressed, the red oaks are dropping acorns early, sending green nuts to the ground before they are fully mature. These green acorns contain higher tannin content, making them extra bitter. Not only are tannins bitter, they can be toxic and anti-nutritional to livestock and humans, even causing gut flora issues. 

Pigs however are different. When a pig begins eating tannin-rich forage (think bitter), their salivary glands produce a special protein which binds to and neutralizes tannins. What is a very bitter nut–while being chewed–becomes a delicious morsel for a pig. Though potentially toxic to cattle, acorns are incredibly healthy for pigs, and cultures around the world have traditionally sent their domestic pigs into the woods in the fall to fatten up on acorns. This is dynamic.

The health benefits and enjoyment of acorns come not only to pigs, but also to the eaters of the pig. Because acorns are high in oleic acid, (like olive oil), the fat from acorn-fed pigs is very very scientifically termed “heart-healthy,” offering nutty, buttery flavor, a sweet, suppleness that melts in your mouth. Around the world, people understand that pigs on acorns are just tastier.