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Heritage Pork

Heritage Pork is the most delicious, well-marbled red meat on the market today. The Heritage breeds of pigs have been raised on mixed-use farms for centuries. Some of the best-known heritage pigs are Berkshire, Tamworth, Duroc, and Spanish Black Iberian also referred to as Iberico. These breeds of heritage pigs have enjoyed popularity over the past years. Today, people begin to understand the dramatic difference in the quality of their meat, especially when compared with meat from factory-raised pigs.

Heritage Pork Trivia

  • Pigs can be found on every continent except Antarctica.
  • Like humans, they are omnivores, meaning they eat both plants and other animals.
  • Feral pigs that have been introduced into new areas can be a threat to the local ecosystem.
  • Relative to their body size, pigs have small lungs.
  • In some part of the world, wild boars are the primary source of food for tigers.

Heritage Pork Buying Guide

If you don’t know any butcher, the farmers’ market is the best source for heritage pork. It is important to be familiar with the cuts, and you must know what to look for on the labels. You must avoid choosing the meat that has a dark-colored bone. The meat of heritage pork should be a deep shade of red, firm to the touch, and it should not have any foul odors. If the fat on the outer edges has a yellowish tint, it means the pork is old and probably close to being spoiled. The fat should be creamy-white and be blemish-free.

Heritage Pork Production & Farming in Texas

The popularity of heritage breed pork has increased in recent years because a lot of chefs have discovered the fabulous flavor of how pork is supposed to taste. They come from genetic stock that predates industrial farming. They are raised for their meat, bacon, and lard. They were naturally thrifty, hardy enough to thrive outdoors, where they roam and forage. They can live off the land, on grass, grains, and windfalls, and occasionally whey from the churn.

Raising heritage pigs is not only a fantastic way to keep the lines alive. During the day, they sleep all over the place, but at night they like to have a dry, clean shelter to sleep in. They don’t need anything special for their housing, as long as they have proper ventilation and protection from the weather and predators. Slow growth and a diverse diet add flavor, and consumers and chefs are enjoying this addition to the table.


Heritage breed pigs originate hundreds of years when livestock was raised on multiple-uses, open-pasture farms. They became popular before World War II when pigs were raised outdoors on family farms. Because of the exercise they got and the fat, they needed to get through winters outdoors, resulting in pork that was perfectly adapted to their outdoor environment. Because of these lifestyles and their essential genes, heritage pigs were known for a variety of characteristics, including the delicious taste of their meat, and distinct marbling.

Enjoying Heritage Pork

Heritage pork has a more robust flavor. Bacon pigs have a high ratio of meat, that is balanced with fat for proper moisture. The meat from leaner type pigs has meat that has a distinct rich flavor and is juicy and delicious. Adequate marbling throughout the meat lessens the need for oils, butter, shortenings, and unnatural fats, which means you are eating healthier.


When refrigerating the meat, check the temperature with an appliance thermometer regularly to verify that it is maintaining the proper temperature. Place the meat on the bottom shelf to eliminate the chance of meat juices dripping down on other foods and contaminating them.

For freezing, use a moisture-proof wrap or bags and freeze fresh pork as soon as possible to maintain the best quality. Make sure the packages are marked with the name of the cut and the date it was frozen.


Low and slow is the best when cooking Heritage Pork. Since it is flavor-packed meat, time is the main ingredient. If you don’t have time for the different cuts that most chefs prepare, throw the chop on the grill with a little salt and pepper, and finish in the oven.

Due to the higher fat content, it’s hard to overcook heritage pork. You can get an extra-crusty sear on a thick-cut chop, and it will rival the best rib-eye steak you’ve ever had. For maximum tenderness, lean cuts like pork tenderloin and chops should be just slightly pink when served. For more significant, tougher cuts like pork shoulder, a low-oven-temperature, a moist-heat method such as braising and long cooking time are recommended.



  • Serving Size: 1 Serving
  • Calories: 505
  • Carbs: 0g 0%
  • Sugar: 0g 0%
  • Fiber: 0g 0%
  • Protein: 52g 104%
  • Fat: 31g 47%
  • Saturated Fat: 10g 50%
  • Trans Fat 0g 0%
  • Cholesterol 171mg 57%
  • Sodium 162mg 6%
  • Vitamin C 0%
  • Vitamin A 0%
  • Calcium 38.8mg 4%
  • Iron 0.6mg 8%
  • Potassium 690mg 19%
  • Vitamin D 22%
  • Vitamin B12 23%
  • Vitamin B6 55%
  • Magnesium 11%

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