(Photo: Woodley Wonder Works)
I can answer with an unhesitating yes, but apparently some people are wary of the idea. The acclaimed Chef Edward Lee has developed an obsession with pig milk. To his knowledge, there is little history of modern Americans consuming pig milk, largely because full-grown sows are dangerous. In an interview with Modern Farmer, Lee explained, ". . . if you get kicked by a goat, you’ll get bruised. Get hit by a 250-lb. sow, you’re dead."
Still, Lee is persistent. He's trying to develop a method to sooth lactating sows and get close without startling them. He's fresh tasted pig milk. Lee says that it's tasty:
Yes, a bit. It was very viscous, warm, tart. It doesn’t taste that different from cows milk straight out the teat. Most milk tastes gamey when raw. It’s after pasteurization that the real flavor comes out. All the subtleties come out when you make cheese with it. Reducing it and itensifying it and concentrating the flavors. That’s when you notice the differences.
I look forward to trying the cheese that he develops.
That's funny. I'd think that raw milk advocates would say the opposite.