Seattle Area Farmer Offers Marijuana-Raised Pork

A farmer in the Seattle, Washington area, has a new spin on the idea of grass-fed meat:

The possibilities when it comes to marketing meat made from marijuana-fed animals are close to endless, but the man who came up with the idea has decided to simply call them “Pot Pigs.”

William von Scheneidau, owner and founder of BB Ranch in Seattle, didn’t come up with the idea to feed pigs and other animals weed while sitting around a bong in the basement with his buddies.

In fact, he doesn’t even smoke, he said.

Von Scheneidau said the notion came to him when he met the owners of a weed dispensary who told him that, ever since marijuana was legalized in Washington via popular vote last year, they’ve had extra stems, stalks, and leaves to get rid of.

He simply asked them if he could take what they were planning to throw out, as he once did with a farmer’s rotting cantaloupes.

Von Scheneidau said he has always experimented with what he fed his animals and is even currently adding beer and vodka to their troughs.

The marijuana remnants are mostly fed to pigs, but because the farms von Scheneidau works with are free-range, other animals have access to the weed feed as well, giving a new meaning to the phrase “party animals.”

Whenever von Scheneidau introduces a new substance to animals’ diets, he makes sure to have a control group of animals that eat normally from the same family.

He said that the pigs that are fed the marijuana just lie around and barely lift their heads.

“I name all my pigs,” said von Scheneidau “and Ted told Tim they shouldn’t tell me,” whether or not they’re high.

The pigs’ laziness might contribute to the fact that those who eat the weed gain weight 20 percent faster than those who don’t, as one would expect, even though von Scheneidau said the pot pigs don’t actually consume any extra food.

The weight gain contributes to the marbled, fattier texture of the pork that is eventually processed and made into bacon, prosciutto, sausage, pork chops and pulled pork.

This strikes me as pure marketing genius. Bacon that just makes you hungry for more bacon? Golden idea I tell ya!

FILED UNDER: Quick Takes
Doug Mataconis
About Doug Mataconis
Doug holds a B.A. in Political Science from Rutgers University and J.D. from George Mason University School of Law. He joined the staff of OTB in May 2010 and contributed a staggering 16,483 posts before his retirement in January 2020.

Comments

  1. al-Ameda says:

    There is hope for America after all.

  2. ernieyeball says:

    He said that the pigs that are fed the marijuana just lie around and barely lift their heads.

    I loved working outside on the telephone lines for 35 years. Even in the cold winters of Wiconsin.
    Summer is my time. There is no such thing as too hot!
    But the godawfulist place to be in August in the mid west is working out on a country road right next to a hog pen!
    They all lie around in the slop and stink beyond belief!
    When I once asked a pig farmer how he could stand it every day he replied: “Smells like money to me!”

  3. RGardner says:

    Ever since WWII plantings, “ditch weed” (hemp) has been desirable fodder for cattle in the Midwest. Farmers dodn’t want it eradicated. Locals laughed at folks from the coasts harvesting it (and then getting busted) as the THC is extremely low in the wild stuff.
    Similarly, spent grain from microbreweries usually goes to pig farmers, greatly desired.
    Since using the stalks for rope/hemp products is still prohibited, this is a good use.

    The MJ in question here is from medical MJ grows as the rules for recreational use are still being formulated by the WA Liquor Control Board (has oversight). Yesterday they changed the proposed regs to allow outdoor commercial grows due to the carbon footprint of greenhouses (really).

  4. merl says:

    pure genius, i can’t wait to eat some pot bacon