European research found that the primeval fall diet of acorns and wild greens provided the ideal mix of fats and antioxidants for dry-cured hams, with the fat approaching the healthful composition of olive oil. Skeptical, Mr. Eckhouse compared hams from pigs fed on acorns, and on corn and soybeans. "It wasn't an instrumental analysis," he said. "I ate them. The differences were much bigger than I expected, especially in texture. The acorn-fed ham was creamy."
(via mamr)
