Please take our Heritage Pork Taste Questionnaire and we will issue a 10% discount off your next order.
Berkshire Pork Duroc Pork
Red Wattle PorkTamworth Pork
Dozens of pig varieties are being raised on small family farms across the country. Sadly, they are threatened and hard to find, because they have been pushed out of the marketplace by industrial agriculture.
Heritage Foods knows how important it is to save these breeds, to reward small-scale production, to preserve great taste and to increase diversity in the food supply. We are proud to make these unique varieties available to you. When ordering just select the breed of your choice!
Heritage Foods is thrilled to work with Paradise Locker Meats, a family-owned, USDA-certified arbitoir located in Trimble, Missouri. Mario, Teresa and their sons Louis and Nick Fantasma uphold the beautiful art of butchering.
Berkshire meat is elegant, luscious and smooth. The streaks of fat that run through Berkshire meat give it a round and buttery flavor that melts on the tongue. The firm and substantial texture of Berkshire meat was so cherished by the British monarchy that they exported the breed all over the world, including Japan where it is called Korobuta.
Our Certified Humane Berkshires are raised by a group of small family farmers in Iowa, Kansas and Missouri. We know our Berkshires are purebred because they all have six white spots, one each on the tip of their feet and one each on the nose and tail. Unlike factory farm pigs, which have been bred to grow quickly in indoor environments, Berkshires have bred for maximum taste. Berkshire meat is so good it can be prepared with almost no additional ingredients save salt and pepper.
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Duroc meat is clean and crisp. Its taste and texture are polished and easy on the palate. Duroc pork is a standard, not too fatty, not too lean, not too strong but certainly more flavorful than its factory farmed cousins. For decades the Good family of Olsburg, Kansas have bred to improve the taste characteristics of their Durocs.
Duroc pigs were used as the foundational genetics of the pig industry beginning in the 20th century. Large litters and the ability to gain weight quickly were Duroc characteristics from the start. In 1812, early "Red Hogs" were bred in New York and New Jersey and these would be the ancestors of Duroc pork today. As our Duroc farmer Craig Good attests: Duroc pigs Do Rock!
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Red Wattle meat is charmingly inconsistent and can be earthy, vegetal and herbaceous. Its expressive porky flavor is concentrated, edgy and even racy.
The Red Wattle pig populated the backyards of New Orleans during the 18th and 19th centuries where it was bred to stand up to the strong and flavorful Creole cuisine. These gentle Red hogs are noted foragers and when allowed to roam their meat develops traces of the forage of their locale.
Originally the Red Wattle hails from New Caledonia in the South Pacific, and is one of the few pigs raised in the United States not from Western Europe. The Red Wattle is the only pig left in the world that still has a wattle hanging from its jowl. The Red Wattle is considered critically endangered with an estimated global population less than 2,000. Buying and eating our Red Wattle pork is a key to preserving diversity in the livestock supply and supporting Animal Welfare Approved family farms like Lazy Ranch in Glasco, Kansas.
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Tamworth meat is robust and gutsy and is the leanest of the pork breeds that we sell making it an excellent source of bacon and jowl. It has a balanced flavor that is the pork equivalent of a red beer. Tamworth has an almost elastic texture but remains accessible.
A safe food supply is a diverse food supply so the Tamworth’s presence on the Threatened list means that demand is needed to preserve this delicious breed. The Tamworth is a hearty and strong animal making it an excellent candidate for a growing urban farm movement around the United States.
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*Occasionally our weekly emails feature other varieties such as the Gloucestershire Old Spot, Large Black and the Mulefoot.