Duroc-ing out: This boar has got what it takes.  Photo courtesy of Dave Hamster via FlickrYou watched Food, Inc. with your mouth aghast. You own a few cookbooks. You go out to that hot new restaurant with the tattooed chef who's putting on a whole-animal, nose-to-tail pricy special dinner. You bliss out on highfalutin' pork rinds, braised pigs feet, rustic paté, and porchetta. Later that weekend, you nibble on small bites as you stroll down the city street, blocked off for a weekend "foodie" festival. Then you go back to your Monday-Friday workaday routine, ordering pizza and buying some frozen …