Mulefoot Essay

Heritage pig/pork breeds were naturally handy and thrifty animals raised for their bacon, meat, and lard. The pigs lived off the land, grains, grass, whey from the chum. In America, all heritage pork comes from pure and cross-bred livestock. The Berkshire is a first class black pig with lean meat. The Red Wattle has dark, lean tender meat and is in danger of extinction. The Tamworth is a red heritage breed producing the best bacon in the United States. The Large Black is a pasturing pig that has very tasty lean hams but small shoulders. There are less than 200 Large Black pigs in the United States. The Yorkshire originated in England and do very well on pasture and are excellent mothers who wean a large number of piglets. The Gloucestershire Old Spot is also known as the Iron Age Pig which has excellent meat. The Gloucestershire Old Spot is a

The Hereford is a slower growing breed yielding marbled meat with rich color. The Mulefoot is named for its solid hoof that resembles a mule. The Mulefoot gains between 400 to 600 pounds before age two. The Mulefoot is known for its premium hams and is red with freckled marbling. The Mangalitsa is also known as the Wooly Pig and is known for its high quality lard type fat and high percentage of marbling. The Guinea Hog has a bluish black coat, a curly tail, and upright ears. The Ossabaw Island Hog are small range pigs that have a long snout and a heavy coat and has a high percentage of healthy mono-saturated fat. Heritage pigs are prized for flavor, juiciness, and tenderness. Heritage pork is suitable for long cooking and high temperature cooking because of its high fat content. Heritage pork is prized by 5 star restaurants, top chefs, and knowledgeable consumers. Heritage breed pigs are more expensive because of the additional time and care. involved in raising them. Some of the other notable Heritage breed pigs are Hampshire, Large White, Chester White, Poland China, Iberian, European