Genetics

We realized that raising pigs was actually not that much different than raising cattle. #1 you need to make sure you have great genetics.  As we would butcher and try different breeds of pork it was like Goldilocks and the three bears…this ones too fatty, this one doesn’t have flavour. We knew that if Bear and the Flower pork was going to be different it needed to taste great, better than great. Great genetics take years to develop so after some trouble shooting and errors, we searched this province high and low for the best breeds and breeder. Then we met our breeders who has been raising pigs for over 30 years. He raises the pigs naturally in a open barn concept environment and we finish them outdoors. 

There is a science behind the pork genetics we raise at our farm. We searched for traits such as:

  • Breeds that were adaptable and sustainable to Alberta’s outdoor climate both in our harsh winters and hot summers
  • Breeds that produced great tasting pork with good marbling and nice fat cover
  • Breeds that produced a lot of meat!​​


The 3 breeds we choose to cross with each other are Duroc, Berkshire, and Landrace. Our combined breeds of pigs are as follows:

Duroc

Often referred to as the Black Angus of the pork industry! The Black Angus breed of cattle is well known for its superior quality. This same phenomenon is also true of Duroc pork. The Duroc breed excels for meat quality and eating characteristics documented in tests performed by the National Pork Producers. Duroc pigs are one of the fastest growing breeds of pig when they're kept on a consistent and nutritious diet. They're also very hardy. Duroc pigs are favored by hog farmers who want to keep their pigs outdoors because Durocs tend to stay healthy and happy in both cold and warm climates.

Berkshire

Berkshire pork is renowned for its richness, texture, marbling, juiciness, tenderness and overall depth of flavor. It is thought by many to be the Kobe beef of pork. This pig is hardy, has good mothering capabilities and performs very well outdoors, especially when grazing on pasture.

Landrace

There is an admirable meatiness about them on foot and particularly on the rail. The rumps are long  and the hams are plump but not overly fatty. The sides are long, of uniform depth, with sixteen or seventeen ribs per side! The Landrace breed is promoted on its skill to cross well with other pig breeds. Additionally, Landrace breeds are recognized for their lengthy body, a high proportion of carcass weight in the loin and ham, and the best amount of meat. The Landrace female pigs are prolific for farrowing large pigs.

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