berkshire pork trial

It does say Heritage. But that could be a marketing tool. If it is actually old Genetic Pork you'll like it much better. If it's newer Genetics not sure you'll see a lot of difference. Should be more flavorful and better marbling. So much Marketing and breeding went into "The Other White Meat" Marketing program.

Buy from a reliable source and you'll be surprised at how much better it tastes. I buy from a coop of producers that don't use confinement procedures. Happy piggers taste better no matter what the breed.

I have smoked Berkshire pork butts and like them I know someone who uses them for comps and does well

That's a marketing ploy. It says Berkshire Heritage Farms. The name of the farm it came from. Doesn't guarantee what's in the bag.

heritage pork

Norm said:

Buy from a reliable source and you'll be surprised at how much better it tastes. I buy from a coop of producers that don't use confinement procedures. Happy piggers taste better no matter what the breed.

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This is on the money. You have the effect of the breed, which may be more or less fatty, of more or less robust flavor, and inclined to more pig in different sections (like bacon pigs, for instance).

But even more important is their living conditions - exercise, foraging etc.

The woman we used to get our animals from used to say "We've very clear why these animals are here - to be eaten. But we're going to make sure they have the best piggie or bovine life they can".

Her meat was always top-notch.

scaramoche said:

That's a marketing ploy. It says Berkshire Heritage Farms. The name of the farm it came from. Doesn't guarantee what's in the bag.

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The ribs are labeled berkshire pork below that.

Are there any laws regarding claims to pork species on labels?

Norm said:

Buy from a reliable source and you'll be surprised at how much better it tastes. I buy from a coop of producers that don't use confinement procedures. Happy piggers taste better no matter what the breed.

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EdF said:

This is on the money. You have the effect of the breed, which may be more or less fatty, of more or less robust flavor, and inclined to more pig in different sections (like bacon pigs, for instance).

But even more important is their living conditions - exercise, foraging etc.

The woman we used to get our animals from used to say "We've very clear why these animals are here - to be eaten. But we're going to make sure they have the best piggie or bovine life they can".

Her meat was always top-notch.

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Yep...
I raise pork, a lot depends on their living conditions and feed. A happy pig is a healthy, tasty pig.

I agree with the above. But old genetics vs the "other white meat" marketing is much much better. Short legged Birkshires are really good. Or Old Spot x with short legged is even better. Duroc has the flavor bead out of it. But, feed and activity also play a big part. But starting with a Heritage Breed gets you to a new level when the rest of the stars align.

offshore_SoLA said:

I'm totally unaware of any heritage pork producers anywhere in southern Louisiana unfortunately. I was raised in Illinois where scrap fed pasture hogs (pets) were a way of life...until industrialized pork came along and bankrupted nearly every hog farmer I knew. I partially blame the Walmarts of the world and the mentality that retail ideology entails .... All to shave a few dimes off the grocery bill.

I'm in contact with an organic farmer in Nebraska... Raises Scottish highlanders on whey... But is totally unreliable

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I remember that well. My Uncle was one of the largest Hog farmers in Wi when that happened. He had farms outside of Madison Wi in the country communities. There is a guy in North Dakota that raises, sells and also has a meat market on his farm. He has old genetic Birshire I believe. Might be worth some googling. Many farmers in the 1930' forward crossed Birshire to higher litter breeds like old spot. Trying to maintain 75% Birkshire. Birkshires have smaller litters. About 9. Seems the Old Spot was a great cross. Much of the same type of meat, flavor and marbling. So it didn't take away from the Birshire much. And yes it's to bad the flavor was bread out of them. Much the same has been done to the black Angus in the Beef world. I been eating Old Genetic Registered Herefords lately for beef. Very rich, buttery smooth and real beefy.

scaramoche said:

That's a marketing ploy. It says Berkshire Heritage Farms. The name of the farm it came from. Doesn't guarantee what's in the bag.

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While you have an excellent point...their web site says they are Kurobuta pigs. It appears not to be a ploy to mislead the public.