Before factory farms became the norm for U.S. pork production -- and with them, dry, bland-tasting meat -- heritage breeds abounded on small farms. As industrial agriculture selected mainly for attributes like fast growth instead of taste, these breeds started to disappear. Today, a movement of small-scale pork producers around the country are working to save heritage breeds, while also giving eaters tastier, richer meat.
There are a number of breeds that are categorized as heritage like Berkshire and Mangalista and most of our farms raise heritage crosses which are a mix of several heritage breed types. Heritage pork is more juicy, flavorful, tender and marbled than factory farmed pork, plus has a deeper reddish-pink hue ― we hope you give it a try!