Learn more about heritage pork and how they are raised in our Meet Your Farmer Video.
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Article sourced from The Spruce Eats
Heritage is to meat what heirloom is to vegetables—traditional breeds being revived for a wider range of flavor.
The reason chefs are so excited about heritage pork is simple—the taste. Different breeds have different fat-to-lean ratios, different-sized cuts, and even distinctive flavors that bring more bang to the table than industrial raised, bred-to-be-lean, other-white-meat pork. Plus, farmers who bother to raise heritage breeds are also likely to raise them on pasture, allowing the pigs to live like pigs as much as possible, which also allows the meat to develop more flavor.
Here's a guide of what to expect from a few of the more common types of heritage pork should you be lucky enough to come across some at farmers markets or co-ops:
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