Farm-Raised, Heritage Breed Pork - Now $7/lb - Contact Us!

Our Farm-Raised Pork

We grow our Red Wattle pigs to produce exceptionally high quality farm raised pork. Red Wattle pork is often described as exceptionally flavorful, tender, and juicy, with a rich, slightly sweet taste.

Learn more about our methods and approach to farm-raised pork and other foods here.

A few reasons it stands out:

• Marbling – They naturally have more intramuscular fat than most commercial breeds, giving the meat a buttery texture.

• Sweetness – Many farmers and chefs note a faint natural sweetness, almost like heritage-breed Berkshire pork, but with a cleaner finish.

• Moisture retention – Even leaner cuts (like chops or roasts) tend to stay juicy after cooking.

• Depth of flavor – Because they grow slower than commercial pigs, the meat develops a more complex, “old-fashioned” pork flavor, reminiscent of what pork tasted like before industrial farming.

🐖 Red Wattle Pork – Cut-by-Cut Taste Profile

1. Pork Chops (loin cuts)

• Flavor: Mildly sweet, clean pork flavor with buttery undertones.

• Texture: Very tender but still has some “bite” — not mushy.

• Best Cooking: Pan-sear + finish in oven, or quick grill. They’re leaner than shoulder, so don’t overcook.

2. Pork Shoulder / Boston Butt

• Flavor: Deep, rich porkiness with pronounced sweetness.

• Texture: Melts into shreds when slow-cooked; stays juicy thanks to marbling.

• Best Cooking: Pulled pork, carnitas, slow braise.

3. Belly (bacon)

• Flavor: Sweet, smoky, and intensely porky when cured. Fresh belly is silky and succulent.

• Texture: Fat renders to silky smoothness, meat stays tender.

• Best Cooking: Cured for bacon, roasted as a slab, or braised.

4. Ham (fresh or cured)

• Flavor: Mellow sweetness with subtle nuttiness when cured. Fresh ham tastes like a rich roast.

• Texture: Firm but not dry, with a fine grain.

• Best Cooking: Slow-roasted for fresh ham, smoked for cured.

5. Ribs (spare or baby back)

• Flavor: Bold and sweet — the fat caramelizes beautifully.

• Texture: Juicy, with a perfect balance of chew and tenderness.

• Best Cooking: Low-and-slow BBQ or oven-braising.

6. Tenderloin

• Flavor: Very mild, slightly sweet — almost delicate.

• Texture: Extremely tender, lean, and fine-grained.

• Best Cooking: Quick sear or grill, brined for moisture.

7. Ground Pork

• Flavor: Naturally well-seasoned taste; you can often use less added seasoning.

• Texture: Moist without being greasy.

• Best Cooking: Sausage, meatballs, dumpling fillings.

📜 Overall:
Red Wattle pork’s slow growth and natural marbling give it a “heritage pork sweetness” and juiciness that’s hard to find in modern breeds. It’s forgiving to cook, especially in fattier cuts, and its flavor makes even simple recipes taste gourmet.

🥩 Bottom Line:

• If you want bold, heritage pork that tastes like it came from an old-world farm kitchen → go Red Wattle.