Show me the difference!
The Red Wattle pork chop is on the left and the one on special from the grocer is on the right.
The difference in obvious. The Heritage Pork is darker red and vibrant.
The taste was completely different. Our Red Wattle had more texture and was flavorful and juicy. The commercial pork chop didn’t have much flavor, bland, soft in texture almost mushy. It’s a testament to where the pork industry has gone.
If you look closely at the commercial pork chop you’ll notice the shape change. The cooked chop straightened out. I don’t know why that is, but it doesn’t seem right. Maybe it’s hard to fry water. I’d like to say next time I’ll weigh the before and after, but I hate buying commercial pork even if they sell it for less $ per pound than cucumbers.
The difference of these two animals would be a couple years apart in age, and a few hundred pounds. Our hog was a large gilt that hung for 342 lbs and a couple years old. I would suspect the commercial pig was 5-6 months old and 170 hanging.
We also prefer the butcher to cut our chops to 3/4 inches thick.
Heritage Homesteading 