There are dozens of heritage hog breeds, each with unique characteristics for temperament, meat style, environment preference, etc. Heritage pig breed are not the pink pigs we all think of when we picture a pig. They are brown, black, spotted, red, and a combination of them all. Also, heritage hog breeds are NOT the other white meat, they each have different marbling characteristics. Here at Clarabelle Lane Farm we’ve choose the Large Black Hog as our centerpiece but also have Red Wattle to cross with them.
The Large Black is a docile heritage breed of swine originating in England improved from the Old English Hog from the regions of Devonshire and Essex. They are known for their mothering abilities; this extends to the boars as well who often tend the young. Live births of as many as 17 and 18 have been reported to the Large Black Hog Association in recent years. After an extensive census performed by The Livestock Conservancy, the Large Black was put back on the critically endangered list. Actual registered animals have fallen to fewer than 300.
The meat is robust and flavorful. Chops and roasts do not dry out due to the intramuscular marbling. Large Blacks are long and deep of body providing excellent bacon. Sausages and bratwurst are juicy and perfect for the grill. A gorgeous pork chop can be seared on the stovetop, then put into the oven to finish off for a tender, succulent meal. A pat of butter on each chop with a sprig of rosemary or thyme is divine.
Most breeders of Large Blacks adore their animals and liken them to having enormous dogs. Each animal has a unique personality that astounds and amuses those who have the good fortune to meet them. The hogs can be seen running through the pastures with their long, floppy ears appearing as though the gigantic swine will soon take flight. They graze the pastures rather than rooting like many breeds. Nasty plants such as poison ivy are no match for the porcine gourmets who slurp up the roots like so much spaghetti.
As you can imagine, we feel the Large Blacks are a wonderful addition to any farm, large or small. They may grow slower than other breeds, but it is well worth the wait. They can be butchered at any size. We prefer to let our hogs grow slowly (8 months) to 280-300 lbs. We’ve found this time period and weight allow for great marbling. The meat has time to develop the deep rich rose color that conveys those succulent flavors. There is no way to compare the differences between what is readily available in the grocery and that of the Large Black. Many purveyors of the pork have commented that they have never truly tasted pork until enjoying that of the Large Black.