Our patrons often ask us about the breeds of swine we source for our delicious pork products. The simple answer, heritage breeds. But what are heritage breeds, and why are they important for genetic preservation of the swine species?
What is a Heritage Breed?
While there is currently no set definition for the phrase, heritage livestock breeds are the breeds that flourished in the agrarian societies of our ancestors. Long before the modernization of agriculture when pigs were raised primarily on pasture, it was important that these animals possessed the necessary skills needed to thrive in specific environmental conditions. Genetically speaking, we refer to these skills as traits, and keeping these traits intact ensured that our forefathers could produce a bountiful supply of meat to feed their communities.
Why are Heritage Breeds Important?
But modern agriculture has moved away from raising pigs on pasture, and hardiness, sturdiness and adaptability are no longer desirable attributes. Instead, commodity pork producers seek faster-growing animals that reach market weights in record time. The shift in genetic selection has led to an overall decrease in the swine breeds of the past. The United Nations’ Food and Agriculture Organization reports that 20% of the world’s cattle, goats, pigs, horses and poultry are currently at risk of extinction. A consequence of this potential extinction would be the loss of unique traits that could help these animals thrive in any future, harsh conditions.
What Kinds of Breeds Do We Source at Kettle Range Meat Company?
Here at Kettle Range Meats we work to source these important heritage breeds. We source these breeds not only because they’re great tasting when compared with commodity pork, but we also want to support the farmers who work hard to keep these breeds intact for the future success of our agriculture systems. Let’s look at just a few of the breeds we serve up:
This native Tuscan hog is prized for its delicious, extremely tender, buttery flavor and intense marbling. A favorite of chefs and charcuterie makers, the cinta is extremely rare. As recently as the ’90s, the Cinta was considered to be endangered, but a few dedicated farmers, including our partner Ken Kehrli, are working hard to bring it back.
Characterized by a fleshy wattle on either side of their neck, these breeds are best known for their rich textured and delicious hams.
This breed is sometimes referred to as kurobuta, which is Japanese for black pork due to their hair color. They are known for their savory, umami flavor.