*Pig Shares* Heritage Breed Pigs - Call or message to order

What makes our pork different than supermarket pork?

• Definition: Traditional breeds with deep genetic roots that were the norm before the industrialization of agriculture.
• Role in History: Historically kept on open fields, pastures, or allowed to forage for food, often acting as "garbage disposals" for farm waste, dairy, or bakery byproducts.
• Characteristics: “Kurobuta" Quality: Equivalent to Wagyu beef, highly marbled. Known for being robust, possessing strong immune systems (not requiring administrations of vaccinations) and having a higher fat content, which leads to superior flavor and marbling.
• Humane and Natural Lifestyle: These pigs are raised in outdoor stress-free environments, unlike factory-farmed pigs confined indoors.
• Health Benefits: Healthier fat composition, higher levels of oleic acid, omega-3 fatty acids and vitamin D. NO ADDED HORMONES, ANTIBIOTICS, OR STIMULANTS!
• Difference from Modern Pigs (Non GMO): While heritage breeds are often fatty and slow-growing, modern pigs are bred and genetically modified for speed, lean meat, and confinement living. Heritage breed pigs were largely abandoned by the commercial pork industry because they did not fit industrial, high-intensity farming systems. Being Non-GMO, they grow slower and cost more to raise.
• Sustainability & Preservation: Many heritage breeds came close to extinction when industrial, fast-growing pigs became the standard in factory-farmed, commercial pork production. Choosing heritage breeds helps preserve agricultural biodiversity, supporting farmers who maintain older, robust genetics.