Think about, for a second, that you just’re seated and able to dine at one in all Switzerland’s many celebrated high-end eateries, the place a prix fixe meal can run round $400. On the menu, the slow-cooked Schweinsfilet, or pork tenderloin, comes with a weird and disturbing disclosure: The pigs raised to make that meal had been castrated with out ache reduction.
Support Greater and Subscribe to view content
This is premium stuff. Subscribe to read the entire article.
Login if you have purchased
