|Variety is the spice of life |
and the chops and the hams...and especially the sausage.
It is only in our Red Wattle herd where we exhibit some control, we believe in the "purity" of the breed keeping in mind that when the herd was thought to be lost but was rediscovered in Texas in the early 70's, some Durocs were used to get the breed back up in numbers. After that it was necessary to allow some Red Wattle inbreeding but over the last 5 decades the breed has evolved into something beautiful, well tempered and tasty! Oh so tasty.
|Red Wattle Meat is NOT |
the "other white meat"
We run both registered and unregistered stock together keeping the breeding stock separate from the feeder pig stock. Because our breeding herd is small (one registered boar with 5 registered sows and two unregistered sows) we are able to keep track easily of who can be registered and who cannot both by ear tags and by looks. One of our unregistered sows is an obvious crossbred ( half Dalmation I believe) named Dot who we have had for several years. She has no RW in her lineage but she is always bred to an RW. She has big litters and is a great mama and her babies make the best meat hogs.
Look at this group of feeder hogs again. All about the same age (6-7 months) from two different litters. Dots are the spotted ones; the ones we call our "Spotted Wattles." They will be heading to the locker in 4 weeks and will have hanging weights of over 200 pounds. They are longer like their mama.
Now look at the Red Wattle group and note the variety in color. This litter was originally 10 who came from a registered RW boar and a registered RW sow. Of those ten, half met the strict registration guidelines set by the Red Wattle Association. Of those five "best of the best" we sold four to other breeders, keeping one nice boar (front left) for ourselves.
|Nice ears: check|
Well shaped wattles: check
Willingness to be cuddled: check
|These boots are made for stalking...heat cycles.|
Breed the best and make Italian sausage for pizza night with the rest.