Heritage Breed pigs come from a long line of distinct breeds which precede industrial farming. Prior to industrialization, pigs were raised on small to medium sized farms and would be set to pasture to forage for acorns, plants, bugs & small rodents. They were also used to glean fields after harvest, consume dairy and brewery waste and eat windfall fruit from the orchards. These foraging habits are what give the heritage breed pigs there distinctive flavor and intramuscular marbling. Each breed have their own variety of characteristics which effect the taste of their meat, marbling, flavors and creaminess of their fat. Why eat Heritage Breed Pigs? It may sound counter-intuitive, but eating heritage breeds actually help to preserve their lines. Buying (and eating, Nom!) heritage breeds help to increase the demand for their production and therefore helps to save these lines for future generations. Luckily there are an increasing number of local producers that are starting to rebuild our supply of local, responsible, pasture raised pigs. It is important to maintain diversity in our livestock gene pool in order to resist illness and radical changes which would threaten the weaker lines that are being produced through modern industrial farming. Commercial livestock breeds tend to have genetic defects due to excessive, unnatural inbreeding. This weekend we will be dining on the classic Berkshire Breed Hog. One of Britain’s oldest pig breeds, it is one of the most common heritage breeds found in the US today. Also known as the “Kurobuta” in Japan, this pig is black with white legs, face and tail. It is known for its bright flavor and this delicious fat cap and makes some of the best bacon around. We are going to be preparing it with an orange juice marinade injection and a delicious spice rub then roasting it slow and low for several hours in our box. Please join us for a day of good food and to learn more about this delicious breed. KNOW YOUR FOOD! You can get tickets at the link below, please buy your tickets in advance so we know how much to prepare. See you Saturday! raisetheroot.webs/pig-roast-july-12th
Posted on: Mon, 07 Jul 2014 21:47:46 +0000
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