When we raised pigs, we fed them the scraps from the restaurants we worked at. Three of us took 5 gallon buckets to work each day. We worked at three different restaurants: a Mexican restaurant, a breakfast place, and an Asian place. Their favorites were bacon, sausage, and raw turkey skins (left over from making all those "chicken" wontons). They did get lots of corn chips and beans as well. Wouldn't it be great if today's pig farmers tried this in conjunction with their nearby restaurants? They probably can't due to health codes, but there is nothing to prevent a private citizen from raising their own pigs on leftovers.
SW 147 lbs 12/26/11
Goal weight 115? 120? I'll know when I get there.
"When I've fallen off dietary wagons before, the wagon stops, backs over me and leaves me for dead in the ditch. On PB, I can fall off, hang on with one hand, hold a cookie in the other, throw half away, and get right back on." ~Ottercat
Writing on the Cave Wall - my Primal Journal