As an ingredient from the larder, you can cook everything about the pig but the oink. Domesticated pigs come from the Family Suidae of hogs and pigs, particularly from the Sus scrofa domesticus. It produces pork which is an excellent source of protein and the heart of many meat dishes.
Published on: Mar 4, 2016
Transcripts - Pork varieties
Pork VarietiesAs an ingredient from the larder, you can cook everything about thepig but the oink. Domesticated pigs come from the Family Suidae ofhogs and pigs, particularly from the Sus scrofa domesticus. It producespork which is an excellent source of protein and the heart of manymeat dishes.According to the Cambridge World History of Food in an article onhogs by Daniel W. Gade, “all domesticated pigs originated from thewild boar (Sus scrofa).” Various pork varieties are known to farmers andconsumers alike, especially the heritage varieties which have gainedpopularity in the gourmet scene. Here are some hog breeds listed inNew York Magazine in an article written by Molly Langmuir on heritagevarieties of pigs.Red WattleAlso known as red waddle, this variety originated from New Caledonia,a French island in the south Pacific and was brought to New Orleans bythe French, according to the breeds of livestock website of theDepartment of Animal Science, Oklahoma State University (OSU). Thered wattle has lean meat and excellent flavor. It has a “wild, porkytaste that’s ideal for Creole cuisine,” writes Langmuir.DurocReferred to as “red hogs” because of its red color, the Duroc pig in theUnited States traces its ancestry from the Jersey Red of New Jersey andthe Duroc of New York. The British Pig Association (BPA) describes theoriginal boar as having “a deep body, broad ham and shoulder, and
quiet disposition.” Langmuir describes its meat as juicy and mild inflavor as well as excellent in meatballs.Mangalitsa (Mangalitza)Also known as Hungarian curly coat, this robust breed has a distinctivelook because of its hairy fleece. It’s also called “woolly pig” or “lardpig” (BPA). This breed is prized for its “creamy white fat,” which is high inmonounsaturated fats and stands well for long curing. According tothe BPA, “the meat is well marbled so that it is tastier and less dry thanthat from more modern breeds.” It also “doesn’t shrink in the frying panand is excellently suited for sausages, dry sausages and smokedsausages” (OSU).TamworthDark red and grisly, the Tamworth “originated central England in thecounties of Stafford, Warwick, Leicester, and Northhampton,”according to the American Livestock Breeds Conservancy (ALBC). Thebreed is known as a fine producer of bacon due to its “large chopsand long belly” (Langmuir). Meat from this breed is lean and finegrained, according to the ALBC.Other known heritage varieties include the Ossabaw, GloucestershireOld Spots, Berkshire and Hampshire.