Hairy pigs

[germdoc]

I don't think this is an April Fool's joke:

http://www.nytimes.com/2009/04/01/di...cN0yf2HVnbNdug

The best part is, after you've used the pig for bacon and lard you can use the fur for a coat...

[Uncle Cracker]

For my money, wild hog, prepared right, tastes better than any of that porcine boutique stuff, although I must confess that I haven't tried the Hungarian variety, to my knowledge. I have paid top dollar for the Berkshire meat, and did not think it worth the money.

[pelligrini]

I wonder if it's related to the rare Hinituan pigs?

Their meat is supposed to be very light and tasty. The lean, delicate flavor from those feathered hogs is supposed to be sublime. They aren't often seen, but they do go well with a couple fifths of rye.