Good Breeding, Good Eating  Most chefs agree that pork from
heritage-breed pigs tastes better. But why are some heritage
breeds more popular than others? heritage breed pigs  Pork used
to be so simple. Ten years ago, a trip to the butcher shop to
buy some pork left you with only the options of cut. A chop
tonight? Maybe a ham hock for beans or a nice chunk of shoulder
for pulled pork? These days, the farmers market and the meat
counter have become jam-packed with odd names: Ossabaw,
Tamworth, and Berkshire, to name a few. The pork we sell at
Marlow & Daughters is all from heritage-breed pigs, but while
most chefs agree that these animals taste better, no one seems
to be able to say why they do or even why some breeds are more
popular than others. I thought I should ask a couple of farmers.
“Choose a pig you can live with,” says Michael Grady Robertson,
the director of agriculture at the 47-acre Queens County Farm
Museum, which runs a stand at the Union Square Greenmarket in
Manhattan. He has been raising pig