Bedded on straw and fed with yeast. About five years ago Martin Wandeler had begun to feed his pigs with beer-yeast, which impacted very positively on the quality of the meat. The meat is much more tender and more aromatic than regular pork, thus confirming even a blind tasting of the Swiss Hotel Management School Lucerne. Meanwhile, the delicacy has a permanent place on the menu of well-known restaurants.
Art Direction & Graphic Design: Menu Drei
Photography: Jan Ericsson
