They have a reputation for having lean flavorful meat. Click here for a current price list. Red Wattle pigs are medium to large animals. BY THE PIECE ~ We process hogs on a regular basis so that we can offer USDA individual cuts of meat to customers.

The Tamworth, Gloucester Old Spot, Large Black, Yorkshire, Red Wattle, Choctaw, Guinea Hog, Mulefoot, Ossabaw Island and Hereford round out the rest of the heritage breeds. Average height of the animals is about 120 cm. They produce a lean meat that has been described as flavorful and tender. A century or two ago you’d have found Red Wattle pork on tables in New Orleans where they were a popular pig, sporting meat that could pair well with the region’s full-flavored cooking. The Red Wattle hogs are characterized by their red coat and distinctive wattles. Red Wattle Pig Characteristics. Red Wattles are an old breed of pig that was raised for flavor, not fashion. Its gene pool is often supplemented by the two most commercially successful heritage breeds, the Duroc and Berkshire pig. We also sell Red Wattle Pork by the whole hog or by the side.

Even in colder climates. They have a mild temperament. They normally have 10 to 15 piglets per litter. Today you might find Red Wattle in a few restaurants in New York and a couple other lucky cities.
Red Wattle hogs are known for hardiness, foraging activity, and rapid growth rate. Although their coloration can be of various shades of red, and sometimes almost black. They produce a well marbled flavorful meat that has been described as similar to beef. They are easily characterized by their red coat and distinctive wattles. The sows are excellent mothers, farrow litters of 10 – 15 piglets, and provide good quantities of milk for their large litters. Red Wattles adapt to a wide range of climates. Red Wattle hogs are known for hardiness, foraging activity, and rapid growth rate. Large specimens can reach 1,200 lb (540 kg) in weight, 4 ft (120 cm) in height and 8 ft (240 cm) in length. Red Wattles are a heritage breed of hog that still remain on the threatened list of the American Livestock Breeds Conservancy. They typically weigh 600–800 lb (270–360 kg). All meat is USDA inspected, approved and is frozen to ensure top quality. They are mellow, easy to handle, and hardy enough to thrive in outdoor facilities. The sows are excellent mothers, farrow from 7 to12 piglets, and provide good quantities of milk for their large litters.