We are thrilled to death to have Large Black Hogs on our farm now!  We had 7 piglets early June 2008.  Way to go mommas!

* The pasture raised whole and half hogs this year will be from a commercial breed of pig but raised natural and on pasture.  We do have to buy these hogs from commercial growers until we have enough Large Blacks to sustain our market but they are ALL finished off on pasture on our farm*

"The Large Black was developed from the black pigs of Devon and Cornwall and the European pigs found in East Anglia. The pigs of East Anglia were believed to have developed primarily from Chinese breeds brought into England in the late 1800's. Conversely, the breeds of Devon and Cornwall were most heavily influenced by European breeds, primarily those from France. After 1900, the Large Black became well-known outside of its native region and spread throughout Great Britain.

In the early part of this century the Large Black were used for the production of pork in outdoor operations. Its coat color makes it tolerant of many sun born illnesses and its hardiness and grazing ability make it an efficient meat producer. Large Blacks are also known for their mothering ability, milk capacity and prolificacy.

Early selection was toward the bacon type and now the breed is characterized by great length and depth of body. In 1899, a breed society was formed, so the breed can be considered as having been formed on or before that date. Formerly fed to enormous weights to produce carcasses with a large amount of fat, Large Blacks are now used for lean pork and bacon production. In England, they were often crossed with Large White and Middle White breeds. There were a few Canadian imports of Large Blacks in the 1920's, but the breed was never very numerous in North America.

A 1985 importation to the U.S. was made by Ag-World Exports, which felt that the ability of the Large Black to be productive in rough conditions would make it an economically attractive breed for U.S. farmers. The Large Black, quite distantly related to modern U.S. breeds, would also be useful in crossbreeding for increased hybrid vigor. There was a further importation of Large Black pigs to Cabbage Hill Farm, NY in 1998.

Large Blacks are large, just slightly smaller than Yorkshires, and always black. They have long heads and straight faces, with lop ears. Large Blacks have a good depth of body, fair length, and strong backs. The hair is fine and rather thick with the black pigmentation being quite heavy.

The heavy drooped ear is also a characteristic of the breed. In fact, the ears are so large they cover much of the face and seem to obstruct the view from the eyes. The breed is known for its very docile nature, and some have suggested that its obstructed vision contributes to its non-aggressive temperament. Whatever the cause, they seem to move more slowly and deliberately than other breeds.

The breed is said to have high levels of hardiness and thriftiness, with light shoulders, and good sides and hams. While the mothering ability and litter size are good, the breed does not seem to be as early maturing as most other breeds. The heavy black pigmentation of the skin is a characteristic not favored by processors.

The Large Black is listed as Critically Endangered by the American Livestock Breeds Conservancy. There are a small number of herds in the US from the 1985 importation. Large Blacks are also found in South Africa and Australia." - Taken from http://www.ansi.okstate.edu/breeds/swine/largeblack/index.htm

The great thing about raising heritage hogs out on pasture is that it has been proven that the fat is actually LOADED with healthy Omega-3 fatty acid and CLA (conjugated linoleic acid).  This is NOT the same type of pork you can pick up at any store and the taste can't be beat.

The hogs will weight between 210-240lbs LIVE WEIGHT

Pricing does NOT include processing which will be paid directly to the processor.  We are more than happy to pick up your cut and packaged pork for you.  Please be aware that smoked items take longer to process so it will be done in 2 trips.