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Though the Duroc breed evolved from red pigs from another part of the world, it is considered one of the few “all American” breeds we have today. Unlike most breeds of livestock that were developed elsewhere and brought here, the Duroc is the result of two red colored breeds being crossed and then improved upon in the early 18th century in upstate New York. Where those two original red breeds came from is the subject of much debate as there are no pigs native to the Americas. Today the Duroc is in many ways the perfect pig boasting excellent meat quality. It is rugged and durable and has a great ability to efficiently convert pounds of feed into pounds of high quality meat. Durocs can range from a light golden almost yellow color to a dark mahogany.
March and April and May are when Thanksgiving starts if you are a turkey farmer. Even with all the scientific advancements made by humankind, there is still only one way to produce a turkey poult for Thanksgiving and that is through a hen laying an egg. Once the egg comes out, we have learned how to replicate what the mother would do in nature, but the beginning of the cycle has always been the same. Follow along with us, step-by-step, as we explore this fascinating process!
Tunis sheep are shaded tan to red with the occasional white spot on the tail or head. Their wool turns whiter and creamier in color as they age. Tunis produce a good amount of wool, meat, and milk, they are heat tolerant as well as cold tolerant, and the rams breed vigorously out of season, making them good members of the farm team! Taste notes for Tunis meat which has been celebrated gastronomically for three millennia include earthy, minerally, buttermilk, light, and silky.
Something happened to the pig about 300 years ago on farms in the Berkshire region of England near London, something very special. Farmers made magic in those pens and paddocks. The story of the Berkshire is a story of breeding, breed maintenance, and breed improvement over centuries, beginning when the ancestor of today’s Berkshire was reportedly discovered by Oliver Cromwell’s army in winter quarters at Reading, the county seat in the shire of Berks. The Berkshire pig is still by far consistently the most decorated and award-winning pig for taste and flavor (followed by the Duroc). Over centuries, professional taste tests by novices and professionals alike have confirmed that meat quality on the Berkshire is unrivaled.
Across cultures and time, the breed of pig that today goes by the name Red Wattle, but which has existed in some form for centuries by other names, has been taken around the world by foot, boat, train, and truck! Red Wattles are known for their hardiness, foraging activity, and rapid growth rate, but many pigs boast these traits. What was it about this pig that made it such a celebrity?
We are proud to support many younger farmers including Jed Greenberg who in his 30s is taking on the monumental task of becoming the protégé of famed farmer Frank Reese, the Godfather of American poultry. Jed now raises guineas and chickens from Frank's breeding stock on his New Jersey farm! His heritage chickens are available for delivery FRESH the week of June 5th, 2023.
The Old Spot pig originated centuries ago in Gloucestershire in the South West of England that borders Wales, where heritage breed farmers bred a pig to conform to the standards of their traditional cuisine. The Vale and surrounding areas are renowned for Gloucestershire Pie, or squab pie; Double and Single Gloucester cheeses that are rich and buttery with a flaky texture and mellow, and nutty character; Stinking Bishop cheese; and other hearty and fortifying foods. The Old Spot is a fatty breed high on sweet buttery flavor!
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