Large Black Hogs & Red Wattle Heritage Pigs

The Yorkshire pig is not an endangered heritage breed of swine. In fact, it is the most popular pig in America and is widely used for factory pork production because of its legendary mothering abilities and high prolificacy. We rescued Camilla from such a fate and will use her for cross-breeding to the Large Black boar to produce fast growing pigs, primarily for 4-H projects and organic pork. Camilla boats a loin muscle (major indicator of quality) that is a whopping 8.75 inches thick! How about those pork chops??

Cross-breeding creates a phenomenon called "heterosis" (also known as "hybrid vigor") which causes the cross-bred animal to grow bigger and better than either of the purebred parents would. In pigs it also results in larger litters and healthy, more vigorous off-spring. We utilize this effect in our sheep breeding program as well.

The Yorkshire breed dates back to Yorkshire County, England in the 1800's where it became known as the "Mother Breed" because the very large sows have exceptional mothering skills and produce large litters of piglets. Unfortunately, this is also why large numbers of Yorkshire sows are held captive in tiny factory farm breeding cages today. Camilla loves her life of freedom and spends plenty of time exploring the ranch, digging for goodies in the dirt and mothering the new piglets. Her first litter produced 11 big healthy piglets, a fantastic number for a first time mother. We are excited about Camilla's future as a mother here.

Red Wattle pigs are one of the most critically endangered heritage breeds of swine in the world! The American Livestock Breeds Conservancy estimates that there are fewer than 50 breeding pairs in the US. The Red Wattles are thought to be descended from wild swine of New Caledonia, a French island off the coat of Australia. It is theorized that they originally reached America with French immigrants to Louisiana. From there they moved to the Texas hill country where they were turned loose and left to go feral. This heritage is probably why they are such good foragers and a hardy breed that thrives in outdoor settings. We chose them for their perfect fit in our sustainable, and all-natural farming operation.

Red Wattle pigs are usually some shade of red in color, have upright ears, are quite hairy and are very distinguishable from other red swine breeds (like Tamworths) by the dangling pieces of cartilage on their neck known as a "wattle" or "waddle". The purpose of the wattles has not been identified, but it is a dominate trait and should be reproduced on the Red Wattle x Large Black crosses we will have in the future.

The excellent gourmet-quality pork that the Red Wattles produces is well known among gourmet chefs and connoisseurs for being very red and marbled, and uniquely flavored, often being compared to somewhere between beef and pork or some say like elk. They have the conformation of a lean style of pig, with compact bodies and strong legs, and are well known for producing fine bacon and hams. Much of the Red Wattle's hardiness and conformation is probably due to the fact that they carry the genes of wild Russian boars that were set free in the southern states generations ago. We will explore this by selectively breeding the Red Wattles to a young boar we have that demonstrates wild boar characteristics to try and develop a domesticated wild boar. Watch for these piglets in the months to come!

Red Wattles reach market weight of 280-300 pounds in about 7 months, putting on fat only after muscling out. This fat is also exceptionally flavored and many celebrity chefs use it in their cooking. Red Wattles usually reach their full grown weight of 1000-12000 pounds by age 3.

We will sell weanling pigs when they are ready, quality breeding stock, as well as Red Wattle pork through our sister site Heritage Natural Meats. To reserve a piglet from the upcoming litters please contact us via email or telephone. We will have Red Wattle x Large Black crosses later this summer.

At Alpha Omega Ranch, we promise to always raise our pigs in a humane and gentle way. This means:
- No confinement cages
- No clipping of the teeth or tail
- No rings through the nose so the pigs can't root in the dirt
- No antibiotics, growth hormones, chemicals, or animal parts in the food
- Pigs will always be kept in appropriate social groups
- Pigs will be pastured in areas that allow for natural pig behavior like digging, playing, & foraging
- Pigs will be provided with shelter and deep bedding to stay warm in the winter and wet, muddy areas to stay cool in the summer
- Boars will not be isolated
- Pigs will always be treated and handled in a humane and gentle way

Happy pigs make better pork!
A low stress life not only makes pigs happier, but it also prevents
stress hormones from being produced which affects the flavor and texture of the meat.
You can taste the difference!
www.HeritageNaturalMeats.com

Pigs are more fun to have around than I could have ever imagined! They are smart, chatty (some might say "obnoxiously loud"), trainable, and honest. If they are unhappy, hungry, or as happy as a clam, you can tell it. Mother pigs are protective and great tutors for their young, piglets are silly, and boars can be gentle and as loving of a good belly rub as a dog. Knowing all of these things I cannot imagine how anyone concerned with the welfare of animals and the emotions of sentient beings could stand for factory farms and pork production that keeps mothers locked in metal stalls where they can't breathe fresh air, lay down comfortably or turn over, or even make a nest for farrowing and cuddling up with their babies or in muddy crowded pens where the pigs can't get out of their own waste. Is it any wonder why disease is so prevalent in these situations?

Not only did I want to raise pigs naturally and in a way that ensured they could enjoy happy, normal and comfortable lives, but I also wanted to ensure the preservation of biodiversity and of keeping endangered old, heritage breeds of non-genetically modified swine alive. It is important to make sure that purebred herds of hardy and genetically disease resistant pigs remain in existence around the world in case of disease outbreak (like hoof and mouth) or natural disaster or terrorism. Just as world seed banks exist, so should herds of heritage hogs that can continue to feed the world. Of major livestock animals, pigs have the best feed-to-meat conversation ration of all. This helps protect an increasingly threatened environment in an already over populated planet. Thus, I looked for heritage breeds that would be suitable for a pasture-based, outdoor, natural foraging operation. I settled on the English Large Black pigs and the uniquely red marble fleshed Red Wattle pigs. Please read on to learn more about these special breeds.

The Large Black pigs (also known as English Large Black ) are also on the American Livestock Breeds Conservancy 's list of critically endangered breeds of swine. They are a very old breed of English pig. Large Blacks have long been used in England for the production of pork in outdoor operations. For awhiel they were quite popular and in the 1920's were exported to Canada, from where our stock decends. The dark skin of these hogs makes them impervious to sunburn and also helps them obtain warmth in cold winter climates. Over time they have become very efficient foragers and grazers and are able to make weight gains on grass whereas other modern breeds of pigs need high quantities of grain to put on weight. For that reason most pork production in occurs in regions that also produce lareg volumes of corn and other seed crops. The Northern Rockies and western part of the United States does not have such grain production as does the Midwest's "Corn Belt". What we do have is grazing land and grass and legume crops like alfalfa. For that reason efficient and smart pork production must be based around breeds that can utilize the feed that is readily aavailable. It does not make economic or environmental sense to haul in large loads of grain in order to fatten hogs for market.

I feel the Large Black pigs are perfect for this region. Over time the breed has had both a lard type and a bacon type conformation. Early breeding and selection was toward the bacon type but along the way a short fat lard type also developed. Now the breed is characterized by great length and depth of body and a leaner body that will put on its muscle first but can then easily get fat if continued past market weight as these old photos demonstrate (photos courtesy of England's Large Black Pig Breeders Club):

Our new boar Nebachanezzur is a superb example of the bacon-style hog as seen in his long frame and lean styling. Nearly 6 feet in length at 1 1/2 years old, he stands on very strong legs and should add good length to his offspring when cross-bred to the more compact Red Wattles. The two Large Black gilts (young females) added represent the early bacon type (Butterfly) and also the fattier lard-type pig (Hattie) that was favored for a time in England. We also have an upcoming boar Balthazaar who is from a different bloodline than Neb. and his sister Babalonia , both of whom are from more of the well-rounded style of pig.

Large Blacks have extremely large, heavy, lop style ears that hang over their eyes, as well as a dished face and extremely docile nature. So far we have found this to be true and have happily been able to allow Nebachanezzur to live full-time with the females and the piglets. (He loves having his ears picked up to he can get a good look around.) Large Black sows are renowned as excellent mothers with exceptional milking ability and prolificacy. They are able to rear sizeable litters off simple rations and a placid temperament ensures they can be handled safely and without resorting to harsh measures. Mine come running when I call them and follow me around like a puppy.