The Red Wattle pig has a rich history rooted in American agriculture and is believed to have originated from European swine brought over by settlers. Its name comes from the unique red wattles that hang from its neck, which are a defining feature of the breed.
Historically, Red Wattle pigs were prized for their hardiness and adaptability to various farming conditions. They thrived in small-scale, sustainable farming operations, where they were often raised for their meat.
This breed nearly faced extinction in the mid-20th century as industrial farming practices took hold, but dedicated breeders and conservation efforts have helped revive its population.
Known for its exceptional flavor and tenderness, Red Wattle pork is often described as rich and juicy, making it a favorite among chefs and home cooks alike. The meat has a fine grain and well-distributed fat, which contributes to its moistness and enhances its flavor during cooking.
The pigs on DeMoss Farms are raised primarily on pasture, allowing them to forage and roam, which further enriches the quality of the meat.
With a commitment to animal welfare and ecological stewardship, raising Red Wattle pigs aligns with a growing movement towards ethical meat production and a delicious connection to history.
