THREE LITTLE PIGS

Our pigs are from Black Hill Ranch in Cypress, TX where the finest breeds of humanely treated pigs are raised. The pigs have been hand-fed a top-notch diet of peaches, apples, pears, carrots, lettuce, spinach, cantaloupes, plums, tomatoes, eggplants, squash, strawberries, blackberries, raspberries, grapes, corn, soybeans and maple syrup. Then, dinner is washed down with red wine to ensure delicious, high quality meats are produced. At White Oak Plantation in Baton Rouge, we plan to continue to pamper our pigs and marinate them in red wine for a later harvest.

Hereford hogs were developed in the United States between 1920 and 1925. This rare variety of pig is a synthesis of Duroc, Poland China and perhaps Chester White or Hampshire pigs. These purebred hogs grew in numbers but by the 1960s their popularity was shadowed by commercial pork operators’ preference for hybrids.  Today, about 2,000 breeding hogs remain. These hardy, docile, red animals with white faces weigh between 200 – 250 pounds by six months of age. Mature sows weigh about 600 pounds while boars reach 800 pounds.



The Large Black variety of hogs, occasionally called Devon or Cornwall Black, is a native breed of Great Britain, particularly Devon, Cornwall and Essex. These hardy, docile creatures have large litters of 8 – 10 piglets. The breed was popular in the early 1900s with Large Blacks exported to countries around the world; however, by the 1960s a change in farming preferences saw the breed nearly reach extinction. Thankfully, numbers are rising. These long, deep-bodied pigs are well suited for pasture-based farming because of their ability to forage and graze. Traditionally, Large Black hogs were used for bacon and were prized for their lean quality and flavor without an excess of back fat. Sows can weigh up to 700 pounds while boars can reach weights of 800 pounds.