Heritage pork has more marbling resulting in more tender and juicy meat
Back fat, also known as fatback, adds flavor and moisture to sausages, and when cured, becomes the true salt pork, one of the most important flavorings in traditional southern cooking. Add it to soups, sauces, or chili to bring out the flavor, or render it into lard to be used for traditional baking — it is hard to imagine making a pie without the genuine article.
The secret to all great cooking is to start off with great ingredients, and nothing beats our supremely marbled, storied Heritage breeds — Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, Large Black, and Tamworth. Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor.