The Difference Between Heritage Pigs and Commodity Pigs
Heritage pigs are specially bred and groomed pigs that are most commonly reared on family and local farms that are not a part of larger commercial businesses. These pigs are reared in outdoor environments and build up their fat reserves to produce a more tender and flavorful meat that is marbled with a rich and savory fat throughout.
A good comparison to these pigs is the Pure Blood American Angus Breed, which is one of the most revered beef cattle produced. Just as the Angus Cattle are bred and raised with a feeding and harvest program that results in a higher degree of marbling, Heritage Pigs are raised similarly and end up producing a juicy and tender meat as a result. This type of pork is also prized among chefs, top restaurants and consumers.
Inboden’s sources these pigs from trusted and reliable local farms to provide the absolute best quality for these pigs. Because the Heritage Pigs require more attention and time in the rearing process, these are slightly more expensive than the Commodity Pigs.
Commodity Pigs (also called Lean Hogs) make up the vast majority of pork you will find in the supermarket. Commercially raised and sold as a “commodity,” these pigs are reared and bred for their meat content alone and therefore have a tendency to be leaner than the Heritage breeds.
Commodity Pigs are reared in a commercial environment on farms for resale to both grocery stores, restaurants, and export markets, and is generally the type of pork you will enjoy and experience.
Inboden’s also sources these pigs from trusted and reliable local farms. Their meat is typically lower in fat and leaner overall. Due to the pigs requiring less overall time and attention within the rearing process, the price per pound is lower than the Heritage Pigs as a result.