Heritage Hogs are traditional breeds that are being revived for a wider range of flavors and taste. Different breeds have different fat-to-lean ratios, different size cuts, and simply produce more complex flavors. Heritage breeds are typically raised on pasture which allows pigs to live a more natural way of life and yield a better flavor profile.
The Red Wattle is a large, red hog with a fleshy wattle attached to each side of the neck. Red Wattle hogs are known for hardiness, foraging activity, and rapid growth rate. They produce a lean meat that has been described as flavorful and tender. Mature animals weigh 600-800 pounds, but may weigh as much as 1200 pounds.
As heritage breeds of all types become popular, the Mangalitsa, a little known Hungarian breed, is having something of a renaissance. With their marvelous long hair and fatty, marbled meat, they’re becoming favorites of both farmers and pork eating connoisseurs. This wild and wooly breed has been called the Kobe beef of pork.
The most important attribute of our Large Black Hogs is their pedigree. They retain the traits of their ancestors that all lived on the pastures and woods of England in the 16th and 17th centuries. They are hardy animals, able to handle the cold and heat, and effectively convert pasture into nutrition. Their dark coloring makes them resistant to sunburn.