As the story goes, J.L. “Tank” Nicholson fell in love with heritage hogs the first time he tasted one. It was a pork chop in LA and from there he was hooked. Now the farmer has a herd of more than 250 pigs of varying varieties — Mangalitsa, Durocs, Berkshires, Tamworths, American mulefoots, guinea hogs, and Hampshires — housed on two farms. More interesting, Tank is dabbling in cross-breeding, blending the genes of various pigs to suit his clients, including many downtown chefs. Interested eaters can order direct from Tank by contacting him via his website.