The Berkshire breed is only breed we raise her at Temecula CowPool. This is not the pork you buy at Walmart or even Sprouts. This is your high end restaurant pork. For more info on our PigPool check out -----> http://www.temeculacowpool.com/pigpool/
Berkshire Pig Breed Characteristics
Color: Black with white points (legs, face and tail) and pink skin. Dark-colored skin reduces sunburn.
Body type: Very deep-sided with a strong, uniform arch of back and muscular, firm build. Short neck and short, blocky legs with strong feet.
Head: Relatively short snout. Seen from the side, the face has a slight dish-shape with a large jowl and an upturned nose. Ears are medium-sized and erect.
Size: Medium to large animals, around 600 pounds at maturity.
Temperament: Excellent disposition. Friendly and curious.
Production traits: Good mothering ability with high milk production. Hardy, performs well in outdoor operations.
History of Berkshire Pigs
Berkshire pigs are one of the oldest identifiable breeds. These black pigs, with white “points” (white areas on their feet, snout and tail) were documented in the English “shire of Berks” more than 350 years ago and made their way to the United States in the early 1800s. In 1875, breeders formed the American Berkshire Association, making it the first breeders group and swine registry in the world.
It’s All About Taste
What do the Japanese consumers already know about Berkshire quality that American consumers are just rediscovering? In a word, taste. Berkshires marble well so the meat is naturally juicy and flavorful with exceptional texture.
In fact, according to Telford, in tests for sensory qualities (or eating characteristics) performed by the National Pork Producers Association, Berkshires are the hands-down winners, coming in first overall and ranking above all the other breeds in 19 of the 24 tests NPPA performs in its assessment.
Chefs are becoming major promoters of Berkshires in the U.S. Tom Boyce, Chef de Cuisine at Wolfgang Puck’s flagship Beverly Hills restaurant, Spago, is one of the Berkshire’s fans.
“I love the richness of the Berkshire pork—and the fact that most farmers raising them are treating them better and doing a better job for the environment than the commodity-pork producers. They are raising them in an artisanal fashion.