The black Iberian pig lives primarily in the central and southwestern region of the IberianPeninsula, which includes both Portugal and Spain. In Spain, the black Iberian pig is typically found in the provinces of Huelva, Córdoba, Cáceres, Badajoz, Salamanca, Ciudad Real, and Seville. In Portugal the central and southern regions have an abundance of this breed, with a predilection for the Alentejo region. In Portugal, the black Iberian pig is commonly referred to as porco preto ibérico or porco alentejano. For at least 60 days before slaughter, a pig herder takes the pigs to the oak groves where the pigs feed exclusively on acorns, mushrooms and herbs
Our Mission: Created in 2008 in response to the lack of education around heritage breed pigs, Cochon555 is a nose-to-tail culinary event dedicated to supporting family farmers and educating buyers about the agricultural importance of eating heritage breed pigs, some of which are on critical watch lists. The meat they produce is recognized for its superior flavor, texture, appearance, and nutritious qualities. At all events, we source only the highest quality ingredients and products.
At any given event, over a hundred-plus cooks, chefs, restaurant and bar owners, renowned sommeliers and barkeeps, can be found working in concert to create luxurious moments. We work with every type of restaurant and bar imaginable – from farm-to-table to Michelin star – and all participating chefs share one core value: they source products responsibly. If you like tasty pig, our goal is to buy the “best breeds” from farmers doing it the “right way”.
The epic culinary tour starts in Dallas in early-February and culminates with the finale, Grand Cochon late fall in Chicago, marking our first decade. Cochon555 aims to create moments of inspiration, and to engender discussion and action – to buy, to cook, shop and donate in the name of a safe, honest, and delicious. Bottom line, we are educating the nation one bite at a time and creating a safer food future to be shared with our children.
CLF teamed up with the Video and Film Arts Department at the Maryland Institute College of Art (MICA) to produce Out to Pasture: The Future of Farming? films in 2010, which explore important issues in our food system. CLF and MICA also collaborated to produce a film about sustainable food animal production entitled Out to Pasture: The Future of Farming? (34 minutes) CLF’s Leo Horrigan plays the role of producer for Out to Pasture and Allen Moore, a MICA professor and independent filmmaker, directs the film. Out to Pasture contrasts industrial-style confined animal production with farms that raise food animals outdoors in diversified operations, striving to be sustainable. Several of these pasture-based farmers are profiled and they tell their own vibrant stories of bucking the trends in farming. They discuss how they got started in farming (three transitioned from confinement operations), what’s important about their farming methods, how their conventional-farm neighbors view them, how to keep young people on the farm, the future of the food system, and other compelling topics. The film also features Robert Lawrence, director of CLF; and John Ikerd, a leading thinker on sustainable agriculture issues..
Michael Hicks from Extraordinary Pork in Dubbo, NSW shares his emotional farming story. Walking away from the family farm was heart-wrenching. But an overseas trip taught him about a new way to farm. Find out more at http://extraordinarypork.com.au
Our visit to Perth Pork to meet Fred and Ingrid de Martines and their daughter Yvonne. They raise Tamworth and Berkshire pigs, and Wild Boar, year round outdoors on pasture — and they love it! These animals are beautifully cared for and it shows. We were able to give the Wild Boars a snack of black walnuts. They crack them open with their strong jaws and nibble at the fleshy nut inside. It was cute to see the wild boar piglets (whose jaws aren’t strong enough to crack the nuts) nibbling and nuzzling the ground for the little fleshy bits of nut. The star of the show is Prince. Prince is the Boar stud whose offspring make the bulk of the herd. As you can see, Prince has pretty substantial… um… jewels.
Canada
What we have learned from raising pigs this winter. Pasture to Plate Whole Hog Culinary Class in April ~ http://bit.ly/2EoQcbv
We have been asked a lot how do we raise our pigs and pasture and what are tips and tricks are for pasture raising pigs. ~Our Website~The Modern Steader Blog:
New Zealand
A passion for pigs has inspired a free range approach to pig farming
Spain
The Ibérico pig is Europe’s last grazing pig breed and now lives exclusively in the south-west of the Iberian Peninsula. Do you want to find out more about Spanish food and cuisine? Have a look at www.foodsfromspain.com #IberianHam#IbéricoHam#SpanishFood#FoodsfromSpain#Ham#Jamón
Visit us at http://www.foodsofspain.co.uk Why is Spanish Iberico Ham so special? This video shows you. We hope you enjoy it from all of us at www.foodsofspain.co.uk
In the south west region of Spain exists one of most natural and beautiful Mediterranean ecosystems in southern Europe: La dehesa. La Dehesa is perfect for raising the Toro Bravo and the Iberian Pig in an extensive way, where the animals graze freely. Bellota, The sweet acorn, fruit of the Holm oak and cork trees, are the principal nutrient of the Iberian pig in the last phase of its growth process.
This documentary explores the life of the Free Range Iberian Acorn-Fed Ham, a premium product only produced in Spain, that every day is more common to find in the quality dining tables and events in the UK.
El cerdo ibérico son las razas y variedades porcinas pertenecientes al llamado “tronco ibérico”, predominante en la península Ibérica. / The Iberian pig are the pig breeds and varieties belonging to the so-called “Iberian trunk”, predominant in the Iberian peninsula.
Iberian ham, or Jamón Ibérico, is one of the most expensive meats in the world. A leg of it can cost as much as $4,500. It is made from the rear leg of the black Iberian pig, a rare breed that can be found in the southern and western regions of the Iberian Peninsula, which comprises Spain and Portugal.
The Rodale Institute Organic Hog Facility opened in 2015 as a scalable model for farmers who want to begin similar pastured pork projects. In this innovative facility, we demonstrate how to increase hog production quantity while reducing labor and still maintaining a high quality of life for the animal.
Niman Ranch pork Niman Ranch started with one farm. Today, we still work with one farm family at a time, but we are proud to support a large network of U.S. family farmers and ranchers – 740 and growing. Many are second- and third-generation farmers who inherited the land from their parents and grandparents. These family farmers’ passion for the land and raising livestock provides the foundation for Niman Ranch’s finest tasting meat. https://www.nimanranch.com/our-meats/fresh-pork/
Farm Builder, Jordan Green is proving a “Pasture Perfect” Pig Breeding program is possible, and profitable. Check our Jordan’s MASSIVE pig operation (including piglets), AND a quick visit Polyface farm. Check out Jordan’s YouTube Channel (FARM BUILDER): http://bit.ly/FarmBuilder Jordan’s frost free waterer (How to YouTube Video): http://bit.ly/FreezeResistantWaterTank Order Polyface meats shipped to your door: http://bit.ly/PolyfaceYum
Kendra Kimbirauskas grew up on a small farm in the Midwest watching her parents working long hours to make ends meet. With an intimate knowledge of the day-to-day struggles farmers face, after college she became an activist on the issues affecting small farms, working on factory farm issues in Iowa. While there, she also spent time at Niman Ranch, working with a co-op that supplies pork to Chipotle restaurants. The experience of raising pigs outdoors on pasture resonated with her and in 2006 she decided that it was time to “walk her talk.” Putting her beliefs into action, she and her husband, Ivan Maluski, started a small, organic farm on a few acres in Colton, Oregon. At Goat Mountain Pastured Meats they raise goats, whose milk Ivan uses to make cheese, along with chickens, horses, pigs and two rescued oxen. They are committed to farming in a way that provides high quality, healthy and affordable organic food while protecting the biodiversity of the land and its water. Three years ago they decided to raise heritage breed pigs and began a breeding program, an unusual step since most farmers buy piglets from breeders. With a Large Black boar she shares with another farmer and two Tamworth sows, Kendra is committed to the strong genetics that she finds in these breeds, both having docile temperaments and producing tender, flavorful meat. While she and Ivan have a ways to go to be able to farm full time, she’s still a farmer down to the soles of her boots, saying that it’s often hard to tear herself away from her animals to go into work.
We visit Wendy Parker of Heritage Farms Northwest. Wendy raises heritage breed pigs in Dallas, Oregon with her husband, Jim, and son, Daniel.
Karma Glos from Kingbird Farm raises Tamworth pigs on pasture. Here Karma demonstrates how she manages sow breeding and farrowing.
This video is an excerpt from a Meatsmith Harvest Podcast number 10 in which Brandon and Lauren discuss all things heritage pigs. This short explains why Brandon has selected the Gloucestershire Old Spot as his pig breed of choice to raise on his homestead.
The companion video for the Oct. 2, 2011 Sunday Gazette-Mail Life & Style story on the forest-fed pigs of Woodland Pork, grown and raised at Black Oak Holler Farm in Frazier’s Bottom, W.Va. See story in the “Life & Style section” at http://sundaygazettemail.comygr
This video is about Acorn Finished Pork from pigs raised in North Carolina. This is the traditional way that pigs were finished before the era of conventional agriculture.
We had a good year with pigs this this year. A lot of fun with the 4 different breeds.
Our experience with feeding our managlitsa hogs acorns. The Mangalitsa pig is an amazing pig for curing. I shop you a well aged prosciutto. Bakers Green Acres is a 80 acre farm raising pasture raised pork. website: http://bakersgreenacres.com or on Facebook: Baker’s Green Acres
Our Registered Tamworth Pigs are called ‘Irish Grazers’ They love grass and can acutely survive on it!!! Check us out at www.baconacresfarm.com
The Tamworth is traditionally considered a “bacon” breed. They produced meat and bacon that is lean and fine grained.
Visited L.I.G.H.T. Farms in sunny South Carolina! I got a chance to hang out with Andrew and is awesome heritage Tamworth hogs. They are a great pasture bacon pig.
Little Buddy, my sister, and I visit a farmer who is raising rare (and even an extinct – yes really) heritage pigs – Mangalista pigs and Senna Gray pigs
The Tamworth breeders have been at the Oak Grove since May 2010. Maximum to date, 3 or 4 full size animals. Oak woods plus small paddocks. Two paddocks, 1 acre and 1/3 acre, were roto tilled October 2010, for the first time ever. Previously just part of cattle pasture of native grasses, moss, thistle, and tansy. Started the pigs about the first of January. I planted the winter paddock in organic, but not certified, locally grown Winter Wheat, plus conventionally grown Austrian Pea, and tiny bit of Kale.
“It’s the fat. It’s the fat. It’s the fat.” Investment banker Chris Andersen believes in the benefit of a high fat diet and that his Mangalitsa pigs provide the best animal fat for your health.
Carl Edgar Blake II, an Iowa pig farmer, believes he has bred the best tasting pork ever.
S.E. Iowa – In the spring of 2013, in the rolling hills of Southeast, Iowa, Jason and Angela Johnson launched Lucky George Farm. It had been their dream to live on a small farm, raising and growing their own food and at the same time being good stewards of the land.
Today we are doing a collaboration with 3 other great YouTube channels. We are all doing videos about the top 3 mistakes new homesteaders make, but we are each covering a different animal. We will be discussing the top 3 mistakes people make when they start raising pigs.
In this video, Jason from the Big Bear Homestead goes over the differences between pig breeds. In this video, he focuses on the differences between the lard pig and the bacon pig. He also talks about what pig breed is best for the Homesteader Our Amazon Store https://www.amazon.com/shop/bigbearho… Website: www.bigbearhomestead.com Facebook: www.facebook.com/bigbearhomestead Twitter: www.twitter.com/bigbearfarms Instagram : www.instagram.com/bigbearhomestead Twitch : www.twitch.tv/bigbearhomestead For Predator Control or Homestead Consulting email Jason at: Bigbearhomestead@gmail.com For speaking engagements email us at: bigbearhomestead@gmail.com To buy or ask questions regarding Essential Oils email Robyn at: bigbearfarmsoils@hotmail.com #bigbearhomestead#farmtotable#differencebetweenpigbreeds
We picked up our two Red Wattle Feeder Pigs from a breeder (Idle River Farms) in June 2018. We paid $80 each for them. They were pasture paddock raised for 6 months where we supplemented organic pig grain, with kitchen and garden waste. Here is a breakdown of our return vs. cost:
Today on the Project List we work with the little pigs as they grow fast. Tending to their basic needs, we clean their stall, add new feeders and build and teach them how to drink from a new water system.
Visit with Craig and Amy Good of Good Farms in Kansas, who humanely raise Duroc and Old Spot pigs.
Luke Groce gives me a tour of his pastured pig operation. Listen to the podcast with Luke: http://bit.ly/2z670Tg
Raising pigs in the woods is a lot of fun for both the farmer and the pigs. I have the perfect area on my farm for pigs to roam and I am taking full advantage of it! As you can see in the video pigs eat everything! Branches, grass, dirt, brush, you name it! They also benefit from all the shade that the woodland scrub area has to offer. If you want to hear the podcast episode about raising pigs go to:
I raised two BIG pigs in a 240 square foot “PigPort” (Carport converted into a pig farm) and it worked! Folks say Pigs need a lot of room and that they stink. Welp, that’s just not true inside this easy peasy deep bedding system. These are my thoughts at “years” end on the “PigPort”.
Glendower Farms – by 2018 – its herd had grown to more than 700 pigs and it is one of the very few purebred Iberian pig herds in the U.S. https://glendowerfarms.com/about-our-farm
In 2015, Will Harris partnered with Jaime & Kurt Oriol to be among the first to welcome Iberian Hogs, a Spanish national treasure, to the United States. White Oak Pastures legacy farm together with the Oriol Family tradition formed the American company Iberian Pastures. https://www.whiteoakpastures.com/pork/iberico-pork/
Websites:
Acornseekers (Texas) Jamón ibérico is one of Spain’s most beloved traditions. It embodies the most important parts of Spanish culture: fine craftsmanship, slow dining, and a rich history. The creation of this inimitable delicacy requires distinguished black-hoofed Iberian pigs, a temperate climate (usually the southwest Spanish countryside) and time. Plenty of time. Inspired by the movement of fine European wine to Napa Valley, the Acornseekers decided to bring this culinary jewel to America. They found that the best American environment in which to raise the pigs was in South Texas, with its temperate climate, large oak trees and a copious amount of acorns. The journey to America with 200 pigs was not an easy one, but eventually they all touched down in Nexaew York City on a moonlit August night, and then endeavored on a twenty-eight hour drive to Texas.A year and a half later, the number of American-born Ibericus pigs has blossomed to over a thousand, and the first cuts of Acornseekers pork are making their way to a table near you. https://www.iberianpastures.com/pages/about
Encina Farms (California) Known around the world for its rich quality flavor and healthy fat profile, Iberico pork has until recently only been raised and been made available in its native Spain. It’s widely recognized in its finest cured form as Jamon Iberico de bellota. But now, Encina Farms is raising the breed here in California, the first grower to do so exclusively. Our Iberico pigs spend their lives outdoors. We are dedicated to growing our Iberico pigs with the upmost quality standards, leveraging new regenerative practices with no hormones or antibiotics, while also using traditional Spanish practices and methods finishing the Iberico on a diet of acorns to ensure its flavor and nutritional profile. Helmut and Alberto are thrilled to be sharing their dream of Encina Farms with you and pioneering the Iberico industry here in California. https://www.encinafarms.com/about
Iberian Pastures (Georgia) Iberian Pastures was born at a union of 2 great cultures in agriculture and gastronomy. In the 1500s, Hernando de Soto, a Spanish explorer from Extremadura brought the first iberian pigs to the US. Pigs escaped, other European settlers brought their breeds and ultimately lost the genetic traceability. 500 years later, White Oak Pastures Harris Family in Georgia and the Oriol family from Spain reintroduce the golden child of Spanish gastronomy back into the United States. https://www.iberianpastures.com/pages/about
