- The relationship between pigs and humans may predate that of any other domesticated food animal.
- Evidence discovered in Turkey indicates that pigs were domesticated there as far back as 9000 B.C.
- Hernando de Soto who explored what is known today as the southeastern United States, is considered by some to be the father of the American pork industry as he brought 200 of them on his expedition.
- Heritage breed pigs fell out of production as they are not well suited for today’s commercial farming practices. Many take longer to grow and require space and pasture to do so.
- Heritage breeds have old bloodline that go back hundreds of years and offer different characteristics than those honed for commercial farming.
- Now the trend is toward a return to the older, fattier and tastier heritage breeds
- The rich, marbled fat, and tasty meat of heritage pigs is becoming more appreciated by connoisseurs.
- Heritage has superior taste and texture, with marbling that retains the moisture of the meat.
- Heritage-breed pork, raised as nature intended just tastes different (and better!).
- Pork is packed with B vitamins, making it a great choice as a healthy source of protein.
- Pigs can run a 7-minute mile.
- Pigs don’t have sweat glands, so in order to keep cool, they roll in the mud.
- Pliny tells us in his Natural History that pigs “have almost fifty flavors, whereas all other meats have one each.”
- Pork has the distinction of being the most eaten meat.
- Pigs are highly fertile: sows can give birth to 15 piglets a year, which mature in about six months.
- Pigs are omnivores.
- Pigs will search for buried roots and nuts to eat with their powerful snouts and jaws.
- Pork that comes from pigs raised in pasture, where they are free to root, wallow and forage, tastes better than commercially-raised pork.
- Boar: adult male.
- Sow: female that has had piglets.
- Gilt: female that has not had piglets.
- Piglet: young pig.