Lacombe Pork
Farm-To-Table
Welcome to the world of heritage pork, where each bite brings you closer to your food. Most heritage breeds require conservation efforts to continue to survive. It is important that there is space for the breeds in our food system. This allows them the opportunity to continue to exsist as a breed. Maintaining diversity.
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The Lacombe
Lacombe swine were once a popular pig breed in Canada for their rapid growth and excellent meat quality. Bridging modern demands and heritage flavour. Unfortunately, as confinement farming became more prevalent and demanding they fell out of favour in the early 2000s and now very limited still exist. They are the only swine breed to ever be created in Canada. Development of the breed began at the Agriculture Canada Research Station in Lacombe, Alberta, by crossing Berkshire sows with Danish Landrace and Chester White boars. They produce high-quality, lean, and richly coloured meat. It is celebrated for its old-fashioned, savoury pork flavour and excellent texture. Adult weights are typically 500-900 pounds.
diversity
Maintaining genetic diversity in the food system is essential for resilience, sustainability, and long-term food security. Endangered livestock heritage breeds carry unique traits such as disease resistance, climate tolerance, and efficiency in low-input systems that can be lost if they disappear. Actively using these breeds in the food system is critical to their survival, because animals that are economically and culturally valued are more likely to be bred, cared for, and passed on to future generations. Integrating heritage breeds into agriculture not only conserves irreplaceable genetic resources but also strengthens local food systems, preserves agricultural heritage, and increases the adaptability of farming in a changing world.
Explore The Difference...
The English Large Black offers succulent, superb taste and eating quality. It has a moderate meat-to-fat ratio and a tender yet firm texture. A mild, juicy pork you are sure to enjoy.
Red Wattle
Red Wattle pork offers a deep, robust flavour—tender and juicy, akin to beef, well-marbled dark meat. Raised outdoors on the Alberta prairies, fed locally grown grains and grasses.
Ossabaw Island Hog pork is prized for its rich flavor and high marbling, resulting from the breed’s natural tendency to store fat. The meat is dark, tender, and especially succulent, with a deep, savory taste.