Pork

Red Wattle

Threatened: Fewer than 1,000 annual registrations in the United States 

Origin: 18th Century Louisiana by way of New Caledonia

Flavor Profile: Described as a cross between pork and beef, Red Wattle is floral and robust, concentrated and bold

Producers: A consortium of 18 Amish families in Iowa, Nebraska, Missouri and Kansas

History: French colonists brought these hogs to New Orleans as a favored meat breed. The Red Wattle eventually would populate the forests of Texas where they were rounded up and brought to the great slaughterhouses of Chicago. Recognized by their signature wattles that hang from the jowl, the Red Wattle resembles Kunekune pigs of New Zealand.

Gloucestershire Old Spots

Threatened: Fewer than 1,000 annual registrations in the United States 

Origin: 19th Century Indiana by way of Berkeley Valley of Gloucestershire, England

Flavor Profile: Described as a charcuterie pig with a delicious milky fat

Producers: Craig and Amy Good outside of Manhattan, Kansas

History: Descended from the native old English pigs of western England, this pig was mentioned as early as the 1780's. The spotted pig forages on fallen orchard fruits and other farm by products. Despite their signature oversized floppy ears which hang over their eyes, this gentle pig is hearty and self-reliant.

Tamworth

Threatened: Fewer than 2,500 annual registrations in the United States

Origin: Rossville, Illinois by way of Staffordshire, England by way of Ireland

Flavor Profile: A premiere bacon producer, Tamworth meat is fruity, earthy, clean, mineral, root, sweet & tender

Producers: Doug Metzger and Craig and Amy Good in Kansas

History: The only native red breed to England, its heritage traces back to the wild pigs of Middle Age Europe. A slow growing breed, the Tamworth is active and hearty. Traditionally raised in the woods, the pig's long angular snout makes it an excellent forager — Tamworth pigs do not confirm to industrial agriculture needs.

Berkshire

Origin: 1823 Kentucky/ Illinois by way of Western England and outside London

Flavor Profile: Sweet with depth of flavor, Berkshire pork is balanced and the most universally loved of all the Heritage breeds

Producers: David Newman and a consortium of 12 family farms in Kansas, Missouri and Iowa

History: For years the Royal Family kept a large Berkshire herd at Windsor Castle — our Berkshire pigs are traceable back to these old English genetics. This would eventually become the most popular Heritage breed of pig in the United States because of its supreme marbling. Prized by the Japanese who imported it as "Kurobuta" pork, the Berkshire is recognized by 6 white spots at the tip of its feet, nose and tail.

Duroc

Origin: Eastern United States and corn belt by way of the Guinea coast of Africa

Flavor Profile: Duroc meat is crisp and clean — known for great marbling and polished texture its taste is approachable on the palate.

Producers: Craig and Amy Good outside Manhattan, Kansas

History: The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong genetics, but pure Duroc is very hard to find. Durocs are a red pig strain developed around 1800 in New England and reputed to trace their ancestry back to the early red pigs of Africa. Durocs are especially valued by farmers for their hardiness and quick but thorough muscle growth.