Templeton Rye to sell pigs fattened on Templeton Rye mash

Published on March 10th, 2014 | by Josh Hafner

If there are two things Iowans seem to love, they’re pigs and booze. The Blue Ribbon Bacon Festival is bigger than ever. The same goes for the state’s microbrewery scene joined by a handful of Iowa-based liquor producers, including Templeton Rye.

Now the makers of “the good stuff” are getting into the pig game with the Templeton Rye Pork Project. The experiment involves the company raising and selling heritage pigs fattened on a diet that includes spent Templeton Rye mash.

According to the project’s site, a selection of Duroc pigs are currently being raised on farm in Woodward.

“The pigs’ diet was specially formulated to best utilize the spent grain by-product from the production of Templeton Rye whiskey,” the project’s literature claims.

The pigs will be fattened up to a goal of 210 pounds before being processed here in Iowa, per the site.

Those interested in acquiring a genuine Templeton Rye swine may email the project at Inquiries will be reviewed by May, the site says, with processed pigs being available by July.

About the Author

covers young professionals for The Des Moines Register. Josh can be reached at or on Twitter via @joshhafner.

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