While there are many factors as I mentioned earlier that affect growth, it all starts with the pig and its breed. Not all pig breeds are made equal friends. There are "lard pigs" and "bacon pigs", which I discuss their differences in my post on how to render lard. These heritage pigs produce well-marbled meats, a healthy bit of fat cap, and make delicious cuts. Heritage crosses are those that we produce and raise for our own consumption. It will never change. While they are generally slow producers, they are ideal pastured pigs for our model. Together they clear our forest while producing the best VENTA DE CARNE DE CERDO. Heritage breeds aren't the only ones out there though - lest we forget commercial breeds! "Pink pigs" such as Yorkshire (among many others) are renowned for their quick growth, lean meat, and efficient feed conversion ratio.
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