Red Wattle hogs are known for hardiness, foraging activity, and rapid growth rate. They produce a well marbled flavorful meat that has been described as similar to beef. Click here for a current price list.

All meat is USDA inspected, approved and is frozen to ensure top quality.

BY THE PIECE ~ We process hogs on a regular basis so that we can offer USDA individual cuts of meat to customers. The sows are excellent mothers, farrow from 7 to12 piglets, and provide good quantities of milk for their large litters. The Red Wattle hogs are characterized by their red coat and distinctive wattles.

We also sell Red Wattle Pork by the whole hog or by the side. Although their coloration can be of various shades of red, and sometimes almost black.
They normally have 10 to 15 piglets per litter. Red Wattles are an old breed of pig that was raised for flavor, not fashion.

They have a mild temperament. Red Wattles adapt to a wide range of climates. They have a reputation for having lean flavorful meat. The sows are excellent mothers, farrow litters of 10 – 15 piglets, and provide good quantities of milk for their large litters.

They are easily characterized by their red coat and distinctive wattles. They typically weigh 600–800 lb (270–360 kg). Red Wattle Pig Characteristics. Red Wattle pigs are medium to large animals. Today you might find Red Wattle in a few restaurants in New York and a couple other lucky cities. Large specimens can reach 1,200 lb (540 kg) in weight, 4 ft (120 cm) in height and 8 ft (240 cm) in length.

The Tamworth, Gloucester Old Spot, Large Black, Yorkshire, Red Wattle, Choctaw, Guinea Hog, Mulefoot, Ossabaw Island and Hereford round out the rest of the heritage breeds.

Red Wattles are a heritage breed of hog that still remain on the threatened list of the American Livestock Breeds Conservancy. A century or two ago you’d have found Red Wattle pork on tables in New Orleans where they were a popular pig, sporting meat that could pair well with the region’s full-flavored cooking.


Red Wattle hogs are known for hardiness, foraging activity, and rapid growth rate. Even in colder climates. Average height of the animals is about 120 cm. They produce a lean meat that has been described as flavorful and tender. They are mellow, easy to handle, and hardy enough to thrive in outdoor facilities. Its gene pool is often supplemented by the two most commercially successful heritage breeds, the Duroc and Berkshire pig.


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