Farm to Fork: Pigs

By Erin Clune | June 3, 2011


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It’s not unusual these days for a restaurant to showcase locally grown produce and locally raised meat. But for some chefs, that’s not enough. At the Madison Club in downtown Madison, Executive Chef Dan Fox has taken the next step raising his own heritage pigs on a farm near Blue Mounds. Erin Clune paid him and farmer Micah Nicholes a visit.

Erin Clune

Erin Clune

Erin Clune is a writer in Madison.
2018-01-19T17:51:18-06:00Tags: , , , |

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