I'm new to the forumn and smoking pigs and don't see many threads discussing breeds. Because I am new and am fortunate enough to have some land, I started at the beginning with breed selection. I looked at and read about all the shires: Hamp, York, Berk, could easily get Durocs or Landrace crosses (supermarket meat), even found a source for Guinea Hogs, but decided on Red Wattle crosses (two Duroc and one Hampshire). I have three of them on pasture; extra apples and am collecting hazelnuts and acorns for November and December.
I see members asking if .85 to a dollar a pound (live) is a good price. For Kroger meat? Probably too much. For pasture raised Berkshires? Are you kidding!!
I see a a lot of very experienced people here and I'm wondering that after the salt, sugar, spices and smoke, the concensus is that pork is pork? Say it ain't so.