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[Rob <becida AT comcast.net>]

Just read this and thought I'd pass it on.
You need to go to the link to read the whole article.

Rob

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http://www.ajc.com/search/content/living/stories/2006/09/19/0920lvfatpigs.html

>>Hog heaven
Pork lovers find something to squeal about

By ELIZABETH LEE
The Atlanta Journal-Constitution
Published on: 09/20/06
The other white meat is taking a turn to the dark side.
The latest darling of chefs and foodies, these portly 
porkers  "well-marbled," not "fat," if you please  are bucking the 
pork industry trend toward lean and, as most will concede, rather dry meat.
Black Berkshire pigs, with meat that's more red than white, are 
joining signature cocktails and specialty cheeses as menu must-haves 
at artisanal restaurants.
Berkshires are not only shouldering aside leaner, lighter pork; at 
some restaurants, they're also replacing natural pork (antibiotic- 
and hormone-free), once touted for its marbling and flavor. Scarce 
and expensive, Berkshire is not likely to replace slimmed-down pork 
on grocery lists any time soon. But at independent restaurants, 
Berkshire is winning the kind of raves usually reserved for pristine 
organic vegetables and rare wines. <<