Red Wattles are a heritage breed once raised in the South (with genetic roots that may go back to islands near Australia). Because they don’t do well in the close confinement conditions favored by the pork industry, they fell into disfavor and are currently listed by the American Livestock Breeds Conservancy as “critical” – the highest priority for restoration and conservation.
Red Wattles thrive on pasture and the meat has been winning taste tests around the country. It is rich, red, and well-marbled and some of the best pork we’ve ever tasted. Here’s what others say:
Connoisseurs describe Red Wattle meat as unusually flavorful and tender. Chef Kevin Gillespie serves Red Wattle pork at Spokane’s prestigious Luna restaurant, as does chef Mario Batali at the posh Del Posto restaurant in New York City (Hobby Farms Magazine)
…red wattles produce what is possibly the best tasting pork in the world. In blind taste tests, they have bested many other breeds of pig. Their meat is deep red and interlaced with rich veins of fat. When cooked the fat liquefies, imbuing the meat with moisture and a complex broth that seems perfectly balanced to appeal to every carnivorous neuron that still pulses in our primitive brain centers. To eat properly roasted red wattle pork unadorned by spices and condiments is to partake of one of the greatest and purest culinary delights (Greenfire Farms)