The Wessex Saddleback PigThe Wessex saddleback pig is enjoying some popularity at the moment as it has featured on a few lifestyle programs on television. The reality is though that these pigs are very hard to sell to butchers although you may find a market in the restaurant trade if you are prepared to do the work and build your client base. Don't get caught up in the hype or it may cost you dearly. Registered Saddlebacks are very expensive.This is another very slow growing, fat pig with course black hair. They are best suited to the hobbyist looking for something that looks nice in the paddock and will keep the home freezer well stocked. It will also suit those wishing to sell into farmer's markets.
If you are considering a profitable, commercial free range operation and plan to earn your income from pigs, this may not be the breed for you. They would do well in a crossbred program using a pure white boar over them.
The question about which breed tastes best is a common one. The environment in which the pig is raised will have the biggest influence on flavour. Rare breed pigs are usually kept by small producers on free range farms and this would explain why people notice such a difference in taste compared to pork produced intensively. White crossbred pigs will also taste exceptional when raised under outdoor conditions.
Flavour is all about how the pork is produced.