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There are a number of ‘heritage’ pork breeds. You want pasture-raised, no antibiotics or hormones. My 2 half hogs have been Berkshire, a ‘heritage’ breed. My relative also has a Gloucestershire Old Spot sow & boar. The Berkshire sows are being crossed with the GOS boars for very flavorful pork. There are two litters due: Berkshire now, GOS January 6. Baby pigs are SO cute.

Here’s a good article on ‘heritage’ pork.

https://www.hobbyfarms.com/17-pastured-pig-breeds-to-raise-for-flavorful-pork/

A few excerpts:

The Livestock Conservancy has yet to define “heritage pork.” Some say it’s meat from historic breeds; others insist that only Conservancy-listed breeds produce heritage pork. For the purposes of this article, it’s pork from breeds developed before 1900.

Berkshire
Berkshire hogs originated in the Berkshire area of England some 200 years ago, where they were fattened on waste products from London’s dairies, breweries and distilleries. The American Berkshire Association, formed in 1875, was the first swine registry established in the world. The Berkshire is a medium to large hog that’s black with a white snout and boots and a splash of white on the tip of its tail. It’s a nicely proportioned pig with small, upright ears and a short, dished face. Berkshires are hardy, fast-maturing, good-natured pigs and famous for their nicely marbled, succulent and flavorful pink meat. It’s especially popular with Japanese chefs who call it kurobuta (black pig meat).

Gloucestershire Old Spots
A large, predominately white pig with a few black spots, the Gloucestershire Old Spots has huge lopped ears that droop over its face and a long, slightly arched back. It hails from Gloucestershire, England, where it was once known as the Orchard Pig and was raised on windfall apples. Old Spots are hardy, sweet-natured hogs and outstanding foragers. They produce sweet-tasting, well-marbled, exceptionally flavorful pork, including large hams. This breed is still being raised by the British royal family today.