$7.50 / Per Pound
Average weight per pack is 3 lbs
Out of stock
All weights are approximate. Your order will not process any charges until a “true” weight is calculated, and an adjustment made to your invoice. The invoice will not be processed until the updates are communicated to you, and you provide your approval to proceed.
All of our pork products are processed by a butcher in Bedford, VA called Eco-friendly Foods. Bev, the owner, is involved in many aspects of sustainable farming. A farmer himself, he takes great pride in the quality of the product he produces, and shows that same pride in how we treats the animals, and packages the products.
We also go above and beyond to ensure the highest quality and standards are met by having our products USDA inspected. While this is not necessary, this added layer of inspection helps to ensure all of our products meet the federal requirements as well. We feel safer knowing that our products have passed the demanding rigors of the USDA before we offer it to you, and your family.
The Hereford pig is a breed of domestic pig from United States. It is also called Hereford Hog, and it was named for it’s color and pattern. The color pattern of this breed is similar to that of the Hereford cattle breed, red with a white face. The breed was created from a synthesis of Duroc, Poland China and perhaps some Chester White or Hampshire pig. It was first developed from 1920 to 1925, and it is currently a rare breed of pig. The breed was selected for both of it’s unique red-brown and white coloration and performance. And it has always been most popular breed in the Midwestern parts of the United States, especially in Illinois, Iowa and Indiana.
The official Hereford registry was opened by 1934. The Hereford pig grew in numbers into the mid 20th century. But their population declined by the 1960s due to the popularity of the highly productive pig breeds which were used for commercial pork production. Today the breed is listed in the ‘watchlist‘ of the American Livestock Breeds Conservancy. And there are about 2,000 breeding pigs remain.
We have found that these hogs make excellent bacon, as they grown long and have a nice fat layer to ensure a juicy, flavorful meat. This is not the same hog that larger farms use that lack the depth of color and flavor that the old, heritage breed hogs are known for. In our cultures effort to eliminate fat from our diets, we have lost the wonderful tastes and textures of real food.
Coming soon! Our favorite family recipes which include this product.
