... is pannage. From wiki:
Pannage is the practice of turning out domestic pigs in a wood or forest, in order that they may feed on fallen acorns, beechmast, chestnuts or other nuts. Historically, it was a right or privilege granted to local people on common land or in royal forests. Pannage is no longer carried out in most areas, but is still observed in the New Forest of Southern England, where it is also known as common of mast. It is still an important part of the forest ecology, and helps the husbandry of the other New Forest livestock – pigs can safely eat acorns as a large part of their diet, whereas excessive amounts may be poisonous to ponies and cattle.
I love the term "common of mast" - and I know someone else will love that term as well!
I also love the painting in the upper right of the Wikipedia post; the one guy looks like John Daly swinging a 3 iron.
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Indeed! I've known that pigs liked acorns and other nuts for a long time, but I didn't realize how widespread the practice was until I started the MTN and started researching the practice. Two of the most gourmet and expensive types of pork in the world are fattened on acorns and chestnuts, respectively: Spanish jamón ibérico de bellota and Italian prosciutto di parma. I have never tried either (although they're now on my list!), but the descriptions are mouthwatering.
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