Heritage hogs, such as Berkshire, Large Black, Tamworth and Red Wattle have a surge in popularity over the past ten years or so as people begin to understand the dramatic difference in the quality of their meat, especially when compared with meat from factory-raised pigs. Like heritage tomatoes, heritage pigs haven’t been crossbred, so they’re fatter, which means their meat is juicier and more flavorful. We as farmers avoid antibiotics, hormones and chemicals. Our pigs eat a rich vegetarian diet, grazing in pastures of Turnips, Rapeseed and Radishes (in season) rather than spending all their time in cages. Ohio State researchers found that pasture-raised pigs have 300 percent more vitamin E and 74 percent more selenium (a vital antioxidant) in their milk than pigs raised in cages. If you haven’t tried heritage pork yet, you’re really missing out.