Saving America's Biodiversity

Did you know by supporting?Grass Fed Eats?and purchasing our?Heritage Pork?or?Heritage Salumi, you are a key contributor in saving America's biodiversity?

What is Heritage Pork?

Heritage Pork?is essentially a grouping of pig breeds, seven to be exact (see below). You see, before supermarkets and distributors made mass-produced livestock dominant on the market, American farms raised a wide variety of farm animal breeds. These were developed over centuries for being able to thrive in their particular climate and environment, and for the flavor and texture of their meats. Despite being an integral part of the land's ecosystem, many of these breeds have become rare, and in some cases extinct.

After World War II, the share of food bought in supermarkets soared in the U.S. — from 28 percent in 1946 to 70 percent by 1963. More on the impact of supermarkets at a later date!

Nutritional Value of Heritage Pork

Heritage Pork?has less excess fat, a tighter muscular grain, and superior flavor. On top of that, there are significant arguments made for?heritage pork?having higher nutritional values than that of commercially bred pork. They are energy-dense and are a rich source of protein, minerals, vitamins, and essential fatty acids. The protein in these foods is considered to be of the highest quality because of its favorable amino-acid composition. Iron, zinc and vitamin A are the main micronutrients.*

Saving America's Biodiversity

Rescuing heritage breeds is preserving a part of America's biodiversity and a resource for future generations. Biodiversity is one of the many key components in addressing climate change as these animals provide essential nutrients to the ecosystem as opposed to their commercial counterparts. Biodiversity on our land not only helps our soil but also helps to maintain methane gases produced. Our combination of regenerative farming practices and our diversification blends to actually having a farm that is close to being/if not is carbon negative.?It also means enjoying some of the best meats in the world while helping small farmers like us in our effort in saving America's biodiversity.?

Meet The Heritage Hogs

The Berkshire

Three hundred years ago – so legend has it – the Berkshire hog was discovered by Oliver Cromwell’s army, in winter quarters at Reading, the county seat of the shire of Berks in England. After the war, these veterans carried the news to the outside world of the wonderful hogs of Berks, larger than any other swine of that time and producing hams and bacon of rare quality and flavor.

The Yorkshire

Now, this is the main pig population on our farm! They originated in Yorkshire England, home of the famed "All Creatures Great and Small" stories. Yorkshires do very well on pasture. They are a foundation breed crossed with other breeds to create modern commercial pig genetics.

The Tamworth

A red heritage breed producing the best bacon in the U.S., a direct descendant of the wild boars which roamed the forests of Staffordshire. Was introduced to North America around the 1870's. Very outdoorsy and athletic.

The Duroc

A lot of pig breeds originate from the United Kingdom, but?Duroc pigs actually originated in the United States.?In 1812, early large "Red Hogs" were bred in New York and New Jersey. Pork cuts from Duroc pigs are deep red and richly marbled.

The Large Black

A pasturing pig, small shoulders but very tasty lean hams. There are fewer than 200 in the U.S. As its name implies, the breed is large framed and solid black. Lop ears fall forward over its face, and while they are an impediment to sight, they protect the eyes from damage while the pig is rooting and foraging. The Large Black is best known for its foraging abilities and its maternal qualities.

The Gloucester Old Spot

a.k.a. The Iron Age Pig, this breed is a cross between the domestic and wild pig. Excellent meat, at one point there were great numbers in the U.S.

The Red Wattle

The Red Wattle is really in danger of extinction. They are?known for hardiness, foraging activity, and rapid growth rate. They produce a well marbled flavorful meat that has been described as similar to beef. Red Wattles adapt to a wide range of climates.

*Neumann, C.G., Bwibo, N.O., Gewa, C.A. & Drorbaugh, N. 2010