Once upon a time, pork producers came up with the phrase “the other white meat” to help boost public awareness of pork as a health-conscious choice. Now there’s a new term in town: “niche pork.” Is this different than organic pork? Yes and no. Here’s the scoop.
Supermarket pork (“the other white meat”)
Traditional pork—let’s call it supermarket pork—all tastes pretty much the same. The problem with much supermarket pork is that it does indeed seem like “white meat,” and many people find it dry and bland.
Supermarket pork comes from pigs that have been bred to produce very lean meat. Hogs raised in indoor, industrial settings (usually penned in warehouses) tend to get little exercise and are fed the same monotonous diet whether they live in California, Iowa, or Pennsylvania. Because they do not live the ways pigs do naturally, and because they are confined during much of their lives, many people feel factory-farmed pigs are treated inhumanely. Additionally, this supermarket pork is usually not organic pork, meaning it is not guaranteed to be free or antibiotics or added hormones.
Niche pork (organic/heritage/sustainably raised by small farmers)
Niche pork is broad term for pork raised to appeal to a niche market. Small farmers are rediscovering heritage breeds (also known as heirloom breeds) such as Durocs, Berkshires, Red Wattles or Tamworths. These old-fashioned pigs tend to have more fat and produce richer, moister, more flavorful meat. A select group of consumers and chefs are learning to demand the premium taste of such pork, whether comes as a thick and juicy chop, a loin, or bacon.
Niche pork also appeals to those concerned about human animal treatment, sustainable farming, and organic standards. Many small farmers who raise heritage breeds allow them to graze in their natural environment, to forage, and to socialize.
Not all niche pork is certified organic pork. If you want to be sure your pork is organic, look for the USDA certified organic label. Here are some other terms you may see used to describe pork products. For a more complete list, visit http://www.nichepork.org.
Free Range – Also referred to as “pasture raised, free roaming, and raised outdoors.” The USDA standard to make this claim for pork is that hogs have had continuous access to pasture for at least 80% of their production cycle.
No Antibiotics Used, Raised without Antibiotics – “No antibiotics added” on the label means that the animals were raised without using antibiotics and that documentation has been provided to the USDA demonstrating this.
Natural – Pork products that meet compliance with USDA Natural Standards, which means the product contains no artificial ingredients or added color and is only minimally processed. The label must explain the use of the term natural (such as no added colorings or artificial ingredients; minimally processed).
100% Organic – Products produced exclusively using organic methods as defined by the USDA. Can carry the USDA organic certification seal.
Breed Specific – Just as there are breed-specific beef products like Certified Angus Beef, there are breed-specific pork products. Sometimes referred to as heirloom or heritage breeds, examples in the marketplace today include Berkshire (also knows as Kurobuta, meaning “black pig”), Duroc, and Tamworth.
