Do you know your heritage pig breeds?
A heritage breed has not been crossbred in hundreds of years.
Heritage pork has more marbling than supermarket breeds, resulting in meat that is more tender, juicy and flavorful.
Berkshire, Duroc, Gloucestershire Old Spot, Large Black, Red Wattle and Tamworth are venerable names in heritage pig breeding.
Each breed has a unique flavor.
Now you can give your favorite pork chop fan a really special gift.
This package is a rare opportunity to experience just how varied the taste of the same livestock can be, from one heritage breed to the next.
The package contains eight 14-ounce Porterhouse pork chops: two each from four of the breeds mentioned above.
The chops from each breed are clearly marked, with information helpful is to understanding the meat and the breed.
Cut thick and beautifully marbled, each chop includes both the tenderloin and loin section of the pig—hence, the “Porterhouse.”
They are easy to cook: just a few minutes on each side.
The pigs are:
WHAT BREED OF PIG IS IN YOUR SUPERMARKET?
It is likely the Yorkshire, a breed that was developed in Yorkshire, England, around 1761.
Pale pink in color, the Yorkshire is what most Americans think of as a “classic” pig.
In 1830, the first Yorkshires were imported to the U.S., where they became known as American Yorkshires. Because of their slow growth rate, they did not become popular until the late 1940s.
At that time, many large pigs were imported from Canada and England for their ruggedness and carcasses. The Yorkshire breed then improved rapidly through selection.
The modern American Yorkshire is muscular with a high proportion of lean meat. It can grow as big as 6.5 feet in length [source].
Today, the American Yorkshire pig is found in nearly every U.S. state.
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