Here at Country Culture, we like to share relevant information with you – the things we know will help set you up for success in your rural lifestyle and homesteading adventures. We also like to provide you with some facts that may be outside the box.
For example, there are certain breeds of pigs those raising livestock are very familiar with – Berkshires, Tamworths, Durocs and Large Blacks. But have you heard of or considered raising Red Wattles?
The Red Wattle hog as we know it today originated in the U.S. and is named for its red color and distinctive wattles (also known as tassels). It is currently on the threatened list of the American Livestock Breeds Conservancy (ALBC). It was once thought to be extinct, but a wild herd was found in Texas in the 1970s and select farmers began breeding them again in small numbers. Today, there are fewer than 1,000 registered Red Wattle hogs registered in America.
The ancestors of the Red Wattle are believed to have come to America in the mid-1700s from New Caledonia in the South Pacific. During the 18th and 19th centuries, those in the American South bred Red Wattles for Cajun cuisine. Red Wattle pork is described as juicy and well marbled, earthy, with a unique beefy robustness with notes of cinnamon and spice that are not easily overwhelmed.
These big boys and girls typically weigh between 800 and 1,000 pounds. Some of the largest hogs can reach 1,200 pounds in weight, 4 feet in height and 8 feet in length. The females normally have seven to 12 piglets per litter and are known for their mothering ability.
Red Wattles grow fast, forage well, are hardy, mild-tempered and resistant to disease. They are suitable for extensive management, according to Slow Food USA.
A Red Wattle Hog Association was started in September 2012 and has since maintained the pedigree book for the breed. Want to learn more about them? Visit the association’s website at https://www.redwattlehogassociation.com.
