I'll take a waddle too... From my understanding there is the red waddle and the black. Large population of red waddle in Texas, likely descendant of the black. The black waddle is known to have existed in Italy way back before the Asian breeds were introduced there. It is THE domestic pig that was used to make Culatello originally...No personal experience with the Waddle but I’ve heard they are along the lines of the Duroc. I’d say green light on those.