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Putting flavor back into pork

More and more farmers are stepping up to the plate by raising free-range pigs that deliver better taste

By Alison Arnett
Globe Staff / December 1, 2004

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THORNTON, Iowa -- Wisps of clouds streak the wide blue Iowa sky along Interstate 35. Long, low silvery buildings stretch across fields on either side of the highway. There's no sound, no glimpse of movement or activity on this chilly fall morning. The buildings could be airplane hangars or machine sheds. But they're not. Instead each holds hundreds of pigs ... (Full article: 1349 words)

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