We are proud to offer all parts of the pig –
from head to tail!

Please take our Heritage Pork Taste Questionnaire and we will issue a 10% discount off your next order.

Six-Spotted Berkshire Red Wattle
Tamworth Duroc

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.

Six-Spotted Berkshire

The Berkshire flavor, according to Florence Fabricant of The New York Times, is "darker, more heavily marbled with fat, juicier and richer-tasting than most pork, and perfect for grilling."

Only Berkshires with six white spots, located on at least one hoof, the nose and tail, qualify as pure breeds. We’re proud to say that our pigs are raised 100% on pasture. Our network of farmers is Certified Humane and is led by Mark & Rita Newman of Myrtle, Missouri who coordinate the breeding and delivery schedules of more than a 100 pigs a week.

The Berkshire is loved for the back fat on the loins and the juiciness of the secondary cuts such as the osso bucco and the country rib racks.

back to top

Red Wattle

Red Wattle meat tends to be a little darker than most other pork and is very tender. The variety boasts wonderful hams and sirloin steaks and a juicy and flavorful taste even though the meat is lean. The Red Wattle is perhaps the most severely at risk variety of pork in the United States. This pig, which gets its name from its red color and the wattles that hang under the chin, originated in New Caledonia, came to New Orleans in the 18th century and lingered in the forests of Texas. Larry and Madonna Sorell of Glasco, Kansas, lead a network of four families who are among the last in the world raising the Red Wattle.

back to top

Tamworth

The Tamworth is considered the best bacon hog in the United States and boasts one of the leanest carcasses of all the pork breeds, perfect if you are watching your cholesterol but can't live without pork! The ham is muscular and firm although it lacks the size and bulk found in most other breeds. The first Tamworth was brought to the United States in 1882 by Thomas Bennett of Rossville, Illinois. There remain fewer than 1,000 registrations of Tamworths in the United States. Doug and Betty Metzger of Seneca, Kansas, have been raising these pigs since the 1950s.

back to top

Duroc

The purebred Duroc is high in marbling (small flecks of fat within the muscle), making its spareribs and shoulder roasts particularly sweet and juicy. Duroc meat is tender and boasts a mild taste. The breed originated from the blending of two strains of hogs from New Jersey and New York in 1830. The red breed was named "Duroc" after a famous thoroughbred stallion of the day. Our Duroc pork is raised by Craig and Amy Good, the foremost experts on the breed in the United States, on hundreds of acres in Olsburg, Kansas. As Craig likes to say, “these pigs Do Rock!”

back to top

*Occasionally our weekly emails feature other varieties such as the Gloucestershire Old Spot, Large Black and the Mulefoot.

Click on the links at the left to visit our Heritage Pork Farmers.