5 Reasons Why You Should Cook Heritage Breeds for Whole Hog BBQ
Now there’s a fairly zealous group calling for raising heritage breed produce. Calls for sustainable eating, old world farming etc. I wouldn’t say I’m deeply in that camp. Do heritage variety of tomatoes raised without pesticides taste better? Yes they do. But I like my generic tomatoes just fine and quite frankly the heritage stuff looks pretty ugly.
I do have a soft spot for preserving old world breed pigs though. They cost a whole lot more but I will outline 5 reasons why people doing whole hog BBQ should cook with heritage breed hogs.
#1 They taste better.
You really can’t beat the flavor of an old-school pig. Anyone’s whose had to choke down a dry pork loin will tell you something is amiss here. The term “eating high on the hog” comes from the fact that when hogs were cooked for barbecues pre civil war, the white masters got the loins sitting on of the back of the pig whereas the slaves got to eat everything else. Well if we were to go by our supermarket pork loins you might get the impressions that the folks down south didn’t really know jack about eating. To add insult to injury, the only way one can enjoy loins is to brine them. That’s right, the prize cut of meat on the pig needs to be bombed by a sodium solution to be palpable with all the flavor complexities cheap deli meat could provide.
When you get an old school heritage pig and your pull out the loins of a hog like the Gloucestershire Old Spot, it makes your heart skip a beat. It’s dripping with moisture slowly confit in it’s own backfat. I’ve had plenty of people who have eaten both my barbecues with heritage pigs and with regular commercial pigs who have told me I did a better job with the heritage pig. It’s not my technique being any different. The pig really does taste that much better!
#2 The Carolina dressings FINALLY make sense.
Now think about this for a second. Who in their right minds drowns their food in vinegar or mustard? Hardly subtle flavors are they? We tend to like the acidity or acridity of vinegar and mustard, respectively, when things are either very fatty or very salty. We like malt vinegars with French fries. We like mustard on salty pretzels. A poached chicken breast with vinegar or mustard sounds absolutely atrocious. There’s no counter balance for the weighty flavors of vinegar or mustard.
There are many who hate the vinegar pepper sauce. The mustard sauce on BBQ seems to make as much sense as round square. Most people “fix” these sauces by introducing a high level of sweetness to the sauce. This however was not the intention of Carolina pitmasters. The reason they used these seasonings were because of the fatty pigs they used. When you do a pig picking with a heritage breed hog and you see all that golden clear running fat, the vinegar or mustard just makes a whole world of sense.
#3 You can incubate hog farmers.
Most heritage breed hog farmers can’t supply restaurants. The reason for this is that restaurants order cuts, not animals. They place orders 50lbs at a time of chops, loins, and belly. Well this leaves the other four corners of the hog to get rid up. Even farmers who do fill these orders have to then end up grinding up the hams and shoulders for sausage meat, lowering their overall profit margins per pound. By ordering the whole animal, it keeps the farmers producing hogs for orders they can fill at a good return.
#4 It helps bring the price down for everyone
Let’s be perfectly honest. People will put up with sub-par food if the price is right. Is Taco Bell great food? Absolutely not. But at 10:30pm when I’m home late from work it’s quick, cheap, and does the job just fine. Plus I look forward to their churro dessert.
I believe there’s some campaign where people are encouraging others to eat less meat but better meat like pasture pork, grass feed beef, free range chickens etc. This is a very admirable and an ethically proper way of thinking; it’s also inefficient and will not produce widespread consumption of heritage breeds. It is like the morality that prevents condom distribution in high schools in favor of abstinence to reduce teen pregnancies. We simply cannot moralize our way out of a problem.
By getting more people to like and love the flavor of heritage breeds we can drive enough demand that farmers can safely begin increasing supply. Simple economics – increasing the supply in the market makes it cheaper for us all. Starbucks is wildly more expensive than regular deli coffee, but deli coffee tastes like ass and Starbucks is not prohibitively expensive. This is why we are willing to put up with the premiums that Starbucks charges and is a fantastic model of where heritage pork needs to be.
#5 It makes for the greatest secret ingredient ever
Well not that secret given that if you’re paying that much for heritage pork you might as well like everyone know about it. But everyone looks for a signature edge. From a professional cooking background the secrets in BBQ are both silly and useless. Professional kitchens hold what are known as “Stages”.
In these, the stagire cook works for free doing the most menial tasks for the opportunity to learn another chef’s recipes. I’ve done several myself at big name places like Le Bernardin, Payard, and La Caravelle in New York City years ago. In them I peeled carrots, mixed pastries, prepped raviolis, basically any and everything that the other cook on the station didn’t want to do. In exchange recipes were freely offered. Nothing was ever held back. People would take out their own notepads and let me copy down their notes and then show me live how that restaurant did things.
So rather than hunt around for some special ingredient by walking down the supermarket isle and getting inspired. It makes more sense to have a very poignant ingredient up front and person. You can mix in obscure Indonesian spices all you like, nothing will beat just having a better hog.