Great taste test! Loved seeing the initial differences in the look of them and watching the texture and color develop in the pan. The smoked versions definitely looked the nicest with the Mangalitsa being the most visually pleasing. I'm partial to Tamworths though. So frustrating to see but not smell or taste them! I feel sorry for TJ... 🐷🐖
Great review guys! My husband was over here salivating the whole time. He’s with your son...GIMME THE FAT!! He said he’d be happy to just come eat what ya had leftover of just that! LOL He’s a beardo! LOL I’m with you two...no fat...texture nasty...no eat! Hahaha TFS God Bless ~Lisa
We had a lot of fun (and full bellies)! LOL if we had any left over we would share ... maybe :) We just put up the bacon taste test video as well yesterday!!
I've been waiting for this!! I truly believed you would love the Red Waddle! Now when you smoke some of it you will be hooked. LOL Well I think you will be. We also raise Duroc/Bluebutt's which we also love. The RW is our Cadillac meat and the DB is just our wonderful down home all round great pork flavor meat. I will be interested to know your processed weights also. My RW always grow faster than DB. I can process them a couple months earlier just because they always get to processing weight faster. I have let 3 of my RW get to 300 + pounds just to see if there is any difference in taste or texture. They are going to be processed this month so I'll let you know. I'm only doing this to see if there is a benefit to having much more meat in the freezer without losing the Cadillac taste. As for why your's may look a bit different it might be because of the amount of fat around the meat. Now this is just my opinion so PLEASE take it with a grain of salt, but when you let them eat at will they do over eat and get a lot more fat on them. Once you pick the breed you will stick with you will learn to feed them for the best fat to meat ratio you prefer. Once again love your taste tests!! Thanks for sharing.
Thank you so much Melody! That is great info! In a day or 2 ... part 2 will be out - BACON TASTE TEST!! I bet you will like those results. Also, a day or so after that will be part 3 where we talk about all the pigs, weight gain, and wrap it all up. Pretty sure you will be interested in that as well!! :) Love all the feedback. Thank you so much!!
So cute- such a cute little family enjoying their toils of farming . :-) I love Mangaleesta but then never tried the others. I got mine from Baker's Green Acres also ....all the way in Hamtramck, MI.. so glad I found it closer to home vs going all the up to Marion, MI.
Right now smoking Mangalitsa bacon and KuneKune pork belly and Kune kune ribs. Mangalitsa meat cooks a lot darker than I’m used to visually. The Bacon cooks more brown than red. But I find to be very crispy bacon. The pork chops of Mangalitsa tastes more like what I and my wife THINK a pork chop is supposed to taste like and way more tender than typical Walmart / Kroger factory chops.
So we watch a lot of Homesteading farming videos. We are small farm owners and nust love your stuff. Not sure how weve missed you guys on yourube all this time. But no more....
I was salivating through this entire video. I think I actually smelled them cooking in the fry pan. Thank you for sharing this. It was a fun family test. 🐷👍
My son-in-law‘s brother raises IPP pigs. This is the first year for him for that variety. I had some pork loin that I roasted. I’ve never been a fan of pork loin just found it too bland and dry, but not this pig. Amazing.
I hear ya! It is kind of like me with the pork chop (which is the loin) .... I never really liked them growing up and never really made them as an adult. But since we started raising our own .. I LOVE THEM. And we have the butcher smoke the pork chops for us!
Thanks! As far as what breed have we settled on, we now pretty much stick to Tamworth. I have just been drawn to that breed for many different reasons!
SNOWPONY!! So glad to hear from you. Hope all is going great with you!! We just put out the taste test videos. Pork Chops in the first one and bacon in the second.
This is great! I breed Red Wattles but have bred GOS. The RW is by far superior IMO to any of the other porks I have had. I have been tossing around crossing the RW on Berk and or Tam.
Pratt Family Homestead we raised red wattle tamworth cross and they were awesome. We also had some GOS mixed with the RW and tamworth but it gave the pig way too much back fat and lard. Which is what GOS is supposed to do but we didn’t prefer that. We will be sticking with the RW and tamworth cross.
Right. I honestly forget what I (we) said about that. But these pigs were all raised the same. Same pen. Same feed. But obviously pig A may do better a on a different feed then pig B. Or one would have been a lot better 100% grass/pasture raised. Thank you for watching!
Well I admit, my taste buddies are shot as well. Army defac's will do that to ya. Lovin the video's and ready to "mount up and move out" on a similar journey. Keep the videos commin, High speed...
The color and texture of meat from any animal depends on a lot of things. How active, what they eat, exposure or lack of to varying things. Plus, not every breed will be exactly the same.
Right! Completely agree! But all these pigs had the same environment. We raised them in the pen, same feed, same watering hole, etc etc etc. But we could not control things like how active one breed was over another. Or which breed ate more grass out of the little grass paddock we had set up for them. Thanks for watching Ali!!
I'm sorry but you did two different comparisons with two different pigs each. Either I missed it or you didn't say but there are a number of variances that would make a huge difference. Where they smoke by the same person? Am I to assume that the butcher smoke them? Were they smoked at the same time or were they smoked in different batches? Your pigs appear to have been raised on a dry lot which will greatly affect the flavor, moisture and quality of the pork especially the Mangalitsa which is supposed to be a pasture-raised pig. Then another great difference is at what age were these pigs processed? Mangalitsa does not fully develop until after 18 months and best fed out to 24 months. To be fair they all should have been pretty much the same thickness, and cooked to the same temperature, preferably medium with just a little bit of pink left in it. I have never had that much liquid in the bottom of my pan after cooking pork chops. We did a comparison between the Mangalitsa the red wattle and a Berkshire I'm not sure how the red wattle and the Berkshire were raised but my Mangalitsa was raised on pasture and fed nothing but barley to supplement and fatten out for butcher. I wish I could post a picture here along with this comment to show how red my Mangalitsa meat was, it was about the same color as beef and the texture was closer to beef than the other pork. So there was hands-down no comparison to the Mangalitsa in texture tenderness and flavor, even the other two producers agreed. The reason your Mangalitsa fat melted in your mouth and disappeared is because Mangalitsa fat melts below our body temperature and has a completely different texture than many other fat I have ever eaten. When raised on pasture and fed only cereal grains, (preferably barley) the fat on the Mangalitsa is equivalent to olive oil as far as monounsaturated and polyunsaturated fats. University studies support this claim from the University of Hungary and Purdue University in the US. It was hard to tell on the smoked Mangalitsa chop but my Mangalitsa chops are highly marbled which adds to the moisture of the finished cooked pork.
Was either this video or the bacon video I was pretty clear ... there is variances out of our control. All pigs butchered at the same place. So smoking was done at same place. No idea if smoked at same time or not. Really, I thought I had made it clear this was not scientific LOL. At least 3 if not all 4 of these breeds are supposed to be pasture "fed". They were all pastured raised out in the open. If any of these pigs were raised solely on pastrue fed ... they would need 12-18 months. The one constant was that they were all raised exactly the same. So, if someone likes our results for a certain breed for the way we raised them .... then this is good info. And if they don't like it. That is good info as well
@@PrattFamilyHomestead don't get me wrong, it was a good comparison. It would have just been great to have all 4 done in the same fashion. BTW, I agree with you, a smoked chop just can't be beat!
I am all for mixes! We have never raised a poland/china so I'm not sure. But ... I am all for mixes. But we also like the purebreds. Tamworths are one of our favs.
I really don't recommend raising just 1 pig. They are herd animals and need a "buddy". I have read that a lone pig can get depressed and not eat. That's not good having a pig that won't eat. Also, our family easily goes through 2 pigs a year. You can always pre arrange selling the 2nd pig. Depending on how you do it, it could pay for a lot of the pig you keep. We started by keeping 1 for ourselves. Then the next year we kept 1.5 for ourselves. And last year we bumped it up to keeping 2 for ourselves.
We keep considering trying those as well. People we know that have them love them, but say they are not great for hams and pork chops because they are much smaller. But regardless, we do still want to try them. THank you!
I noticed that you took the samples from the outer "lip" of all of them except the old spot, which you said was dryer. The "lip", is always more moist, that is where the fat is. So with that said your test results could be flawed. I guess you will have to try again.
I don't disagree at all. Again, I could only get what people gave me to swap with. But you have a great point. The same thing could be said about the bacon test coming out. NONE of this is scientific. Just taste testing what we have :) Thank you very much for watching!
Yes, you are correct, we have been waiting a long time for this video! ;D Now, here's my questions: My husband likes his lean, I can't stand dry and like the fat, if we were to raise our own, taking the texture of the meat into consideration, which breed to you think would be best suited for a couple of "old" people?
A couple of those pork chops had much too much fat on them. With most cuts of meat, excess fat cause better flavor. Hogs should be butchered with a maximum of 1" back fat. Feeding pigs as long as the over fat pigs were feed wastes feed for pigs costing extra. A true accurate taste test is done without him a new knowing whichvbreed is which.
We have no complaints. I would assume your looking for more fat to be left on? Not gonna lie, I've had it with more fat and that is really good too!!!!
So the Red Wattle won the taste test. I would love for you to compare Hereford vs Red Wattle sometime. Great vid
Great taste test! Loved seeing the initial differences in the look of them and watching the texture and color develop in the pan. The smoked versions definitely looked the nicest with the Mangalitsa being the most visually pleasing. I'm partial to Tamworths though. So frustrating to see but not smell or taste them! I feel sorry for TJ... 🐷🐖
While not super scientific, this was a lot of fun!! Thank you Simon.
Great review guys! My husband was over here salivating the whole time. He’s with your son...GIMME THE FAT!! He said he’d be happy to just come eat what ya had leftover of just that! LOL He’s a beardo! LOL I’m with you two...no fat...texture nasty...no eat! Hahaha TFS God Bless ~Lisa
We had a lot of fun (and full bellies)! LOL if we had any left over we would share ... maybe :) We just put up the bacon taste test video as well yesterday!!
My mouth is watering after MN while watching this. I have to get to Baker's Green Acres. LOL
This video is so interesting that I was hooked and didn't realize how long it was.
I've been waiting for this!! I truly believed you would love the Red Waddle! Now when you smoke some of it you will be hooked. LOL Well I think you will be. We also raise Duroc/Bluebutt's which we also love. The RW is our Cadillac meat and the DB is just our wonderful down home all round great pork flavor meat. I will be interested to know your processed weights also. My RW always grow faster than DB. I can process them a couple months earlier just because they always get to processing weight faster. I have let 3 of my RW get to 300 + pounds just to see if there is any difference in taste or texture. They are going to be processed this month so I'll let you know. I'm only doing this to see if there is a benefit to having much more meat in the freezer without losing the Cadillac taste. As for why your's may look a bit different it might be because of the amount of fat around the meat. Now this is just my opinion so PLEASE take it with a grain of salt, but when you let them eat at will they do over eat and get a lot more fat on them. Once you pick the breed you will stick with you will learn to feed them for the best fat to meat ratio you prefer. Once again love your taste tests!! Thanks for sharing.
Thank you so much Melody! That is great info! In a day or 2 ... part 2 will be out - BACON TASTE TEST!! I bet you will like those results. Also, a day or so after that will be part 3 where we talk about all the pigs, weight gain, and wrap it all up. Pretty sure you will be interested in that as well!! :) Love all the feedback. Thank you so much!!
So cute- such a cute little family enjoying their toils of farming . :-) I love Mangaleesta but then never tried the others. I got mine from Baker's Green Acres also ....all the way in Hamtramck, MI.. so glad I found it closer to home vs going all the up to Marion, MI.
That's awsome! I enjoyed my trip up to Mark. And we enjoyed the Mangalitsa's as well!!! :)
Right now smoking Mangalitsa bacon and KuneKune pork belly and Kune kune ribs.
Mangalitsa meat cooks a lot darker than I’m used to visually. The Bacon cooks more brown than red. But I find to be very crispy bacon. The pork chops of Mangalitsa tastes more like what I and my wife THINK a pork chop is supposed to taste like and way more tender than typical Walmart / Kroger factory chops.
This is a good taste test we are concidering getting another breed to mix into our own mixture of pig here.
Thanks guys! Stay tuned for bacon! You may or may not be surprised. You may or may not decide after watching both videos :)
Your kids are awesome very much well behaved you must be proud.
Thank you so much! We are very lucky to have great kids!!!
That red wattle chop is the most beautiful thing I have ever seen and I want one
It really is amazing.
So we watch a lot of Homesteading farming videos. We are small farm owners and nust love your stuff. Not sure how weve missed you guys on yourube all this time. But no more....
Thank you so much! We appreciate you dropping by!
I was salivating through this entire video. I think I actually smelled them cooking in the fry pan. Thank you for sharing this. It was a fun family test. 🐷👍
Thank you so much. So we got SmellOVision working huh? AWESOME LOL. Thank you for watching!
You guys do the taste tests very well! Thanks for the video.
Thank you very much!
I am just looking at all that fat and thinking about all the beautiful lard. Man the pie crust that will make....
We have made a ton of lard out of the fat we got back!! Thank you for watching!
@@PrattFamilyHomestead
Great video!!!!
Did Tamworth and Red Wattle win? Who is in the first, second, third and fourth place?
Also, I don’t think I’ve ever spent so much time watching other people eat. Heehee.
LOL no kidding. Typical nice short video of ours :) Bacon video should be pretty short :)
brining and time smoking times affect differences in texture and juiciness , would prefer to see all unsmoked comparisons
Those kids are champs and deserve awards
They. Are. AMAZING!! Kids are really OFF THE CHARTS!!! Thank you!!
My son-in-law‘s brother raises IPP pigs. This is the first year for him for that variety. I had some pork loin that I roasted. I’ve never been a fan of pork loin just found it too bland and dry, but not this pig. Amazing.
I hear ya! It is kind of like me with the pork chop (which is the loin) .... I never really liked them growing up and never really made them as an adult. But since we started raising our own .. I LOVE THEM. And we have the butcher smoke the pork chops for us!
Awesome taste test and review of your pork chops from four different verities of pigs
Thank you very much!!!
Great video. Awesome family. The kids are hilarious! So which pig did you decide on?
Thank you so much!! We have pretty much stuck with Tamworth. I am just very drawn to that breed for some reason! Love having them around!!
Great video !!!
Did Tamworth and Red Wattle win? Who is in the first, second, third and fourth place?
Thanks! As far as what breed have we settled on, we now pretty much stick to Tamworth. I have just been drawn to that breed for many different reasons!
Why not Red Wattle? What attracted Tamworth?
Catching up -- I know which breed I'm rooting (or would that be rootin' being it's pork?) for!
SNOWPONY!! So glad to hear from you. Hope all is going great with you!! We just put out the taste test videos. Pork Chops in the first one and bacon in the second.
Great video... I didn't even know there were so many different types of pig's.
Oh my gosh.....the breeds are endless LOL!! Thank you for watching!!!
This is great! I breed Red Wattles but have bred GOS. The RW is by far superior IMO to any of the other porks I have had. I have been tossing around crossing the RW on Berk and or Tam.
Thank you! I was telling Jeni that I think a RW and TAM cross would be pretty cool!
Pratt Family Homestead we raised red wattle tamworth cross and they were awesome. We also had some GOS mixed with the RW and tamworth but it gave the pig way too much back fat and lard. Which is what GOS is supposed to do but we didn’t prefer that. We will be sticking with the RW and tamworth cross.
Dear Lord, they all looked delicious!
They are all excellent! There really is nothing bad to say about any of them!! And man we love those Old Spots. Good good good pigs!!
Chad you may enjoy J. Simmons comment. Makes sense!
Ok, Y'all make us want to try raising Red Wattle. We had those same dishes but we broke all but 2 plates. lol
Awesome!! We are "chipping away" :) at breaking all our plates LOL!!!
Aww Jeni up. Hope your feeling a bit better. The kids were being so good i hope they got ice cream after.
The kids were so patient!! And this was actually a week or 2 before Jeni's surgery. I probably should have stated that LOL!!!! Thank you Lorie!
Pratt Family Homestead I hope shes doing better.
Great video, very hungry now! Gonna have to pick up some porkchops next trip to the store.
:) Thank you
Interesting, but like you said at the end. You have to take into account the differences in raising them too.
Right. I honestly forget what I (we) said about that. But these pigs were all raised the same. Same pen. Same feed. But obviously pig A may do better a on a different feed then pig B. Or one would have been a lot better 100% grass/pasture raised. Thank you for watching!
Have you tried sous vide at 145 with a charcoal or torch char to get a crust?
Have not ... But really want to try that! I have heard it is absolutely fantastic!
i love yalls video reminds me of how i grew up im from tn
Thank you so much! We really appreciate that!
Just came over from Grassfed Homestead. The pork chops on the plate: red wattle. Now to watch the rest of the video.
Thank you very much!! Dan over there is great!!
Omg love the rooster plate. My mother before she passed away collected rooster everything lol and now I have her collection.
Love ya guys. Mr Chubb's
I can't remember where we go the plates. But now I have to ask Jeni :) Thank you for watching!
Well I admit, my taste buddies are shot as well. Army defac's will do that to ya. Lovin the video's and ready to "mount up and move out" on a similar journey. Keep the videos commin, High speed...
Thank you very much! I have always been able to eat anything, but yeah, my stint in the military probably help kill what taste buds I have/had!!
The color and texture of meat from any animal depends on a lot of things. How active, what they eat, exposure or lack of to varying things. Plus, not every breed will be exactly the same.
Right! Completely agree! But all these pigs had the same environment. We raised them in the pen, same feed, same watering hole, etc etc etc. But we could not control things like how active one breed was over another. Or which breed ate more grass out of the little grass paddock we had set up for them. Thanks for watching Ali!!
I'm sorry but you did two different comparisons with two different pigs each. Either I missed it or you didn't say but there are a number of variances that would make a huge difference. Where they smoke by the same person? Am I to assume that the butcher smoke them? Were they smoked at the same time or were they smoked in different batches? Your pigs appear to have been raised on a dry lot which will greatly affect the flavor, moisture and quality of the pork especially the Mangalitsa which is supposed to be a pasture-raised pig. Then another great difference is at what age were these pigs processed? Mangalitsa does not fully develop until after 18 months and best fed out to 24 months. To be fair they all should have been pretty much the same thickness, and cooked to the same temperature, preferably medium with just a little bit of pink left in it. I have never had that much liquid in the bottom of my pan after cooking pork chops. We did a comparison between the Mangalitsa the red wattle and a Berkshire I'm not sure how the red wattle and the Berkshire were raised but my Mangalitsa was raised on pasture and fed nothing but barley to supplement and fatten out for butcher. I wish I could post a picture here along with this comment to show how red my Mangalitsa meat was, it was about the same color as beef and the texture was closer to beef than the other pork. So there was hands-down no comparison to the Mangalitsa in texture tenderness and flavor, even the other two producers agreed.
The reason your Mangalitsa fat melted in your mouth and disappeared is because Mangalitsa fat melts below our body temperature and has a completely different texture than many other fat I have ever eaten. When raised on pasture and fed only cereal grains, (preferably barley) the fat on the Mangalitsa is equivalent to olive oil as far as monounsaturated and polyunsaturated fats. University studies support this claim from the University of Hungary and Purdue University in the US. It was hard to tell on the smoked Mangalitsa chop but my Mangalitsa chops are highly marbled which adds to the moisture of the finished cooked pork.
Was either this video or the bacon video I was pretty clear ... there is variances out of our control. All pigs butchered at the same place. So smoking was done at same place. No idea if smoked at same time or not. Really, I thought I had made it clear this was not scientific LOL. At least 3 if not all 4 of these breeds are supposed to be pasture "fed". They were all pastured raised out in the open. If any of these pigs were raised solely on pastrue fed ... they would need 12-18 months. The one constant was that they were all raised exactly the same. So, if someone likes our results for a certain breed for the way we raised them .... then this is good info. And if they don't like it. That is good info as well
@@PrattFamilyHomestead don't get me wrong, it was a good comparison. It would have just been great to have all 4 done in the same fashion.
BTW, I agree with you, a smoked chop just can't be beat!
What do you think a Poland/China, Tamworth, Hampshire mix would turn out like
I am all for mixes! We have never raised a poland/china so I'm not sure. But ... I am all for mixes. But we also like the purebreds. Tamworths are one of our favs.
What is the Tamworth temperament like?
lol i use to never eat fat then i got turned on to pork belly man is that good stuff now i eat fat like they are skittles
Yes! The fat is really good! Thanks for checking out the video, we really appreciate it!
LOL and the fat from these babies are GOOD for us.
Should have tried the non smoked first would have been easier to taste it
I agree. Looking back it would have been better. But that said, didn't stop us from picking a non smoked chop :) Thank you for watching!
For a small farm/homestead would you recommend raising just one pig?
I really don't recommend raising just 1 pig. They are herd animals and need a "buddy". I have read that a lone pig can get depressed and not eat. That's not good having a pig that won't eat. Also, our family easily goes through 2 pigs a year. You can always pre arrange selling the 2nd pig. Depending on how you do it, it could pay for a lot of the pig you keep. We started by keeping 1 for ourselves. Then the next year we kept 1.5 for ourselves. And last year we bumped it up to keeping 2 for ourselves.
Those kids are about to go savage waiting on their turn lol
LOL!! They love it!!
I love the smoked chops better myself.. Great review on the meats.. :")
YES!! We LOVE the smoked chops :) Thanks Angie!
Those looked amazing!
They were! All of them!
I don't remember. Did you guys compare weight gain on the different breeds?
That will be in part 3 this week. Part 2 will be the bacon.
Love your dishes
Thank you!!
what about the american guinea hog? where do they fit in your opinion?
We keep considering trying those as well. People we know that have them love them, but say they are not great for hams and pork chops because they are much smaller. But regardless, we do still want to try them. THank you!
Great video! Love smoking our own meat!!! But pork crackle is awesome aka pork rines 😉👍👍👍
Next year we will maybe be processing our own. Maybe. But we do smoke a lot of the cuts ourselves.
I'm sure cooking them together like that altered the taste don't you think?
Yes I would think to some degree. But, each still had it's own distinct flavor and texture
I noticed that you took the samples from the outer "lip" of all of them except the old spot, which you said was dryer.
The "lip", is always more moist, that is where the fat is. So with that said your test results could be flawed. I guess you will have to try again.
I don't disagree at all. Again, I could only get what people gave me to swap with. But you have a great point. The same thing could be said about the bacon test coming out. NONE of this is scientific. Just taste testing what we have :) Thank you very much for watching!
Yes, you are correct, we have been waiting a long time for this video! ;D
Now, here's my questions: My husband likes his lean, I can't stand dry and like the fat, if we were to raise our own, taking the texture of the meat into consideration, which breed to you think would be best suited for a couple of "old" people?
Hmmm. Part 2 - BACON TASTE TEST will be up in a couple days. Then part 3 overview. But I read your question to Jeni and she is saying Red Wattle.
Thank you, I had a feeling you were going to either suggest the Red Wattles or the Mangalitsa. :) Looking forward to the rest of the series.
Poor kids. Waiting and waiting for some food 😂😂
They are SOOOOOO deprived LOL!! Thank you so much for watching!!
Thanks for sharing. Next year...American Guinea Hog.
Possibly. We may need to throw another breed in there!!
This meat looks yummy and you are sweethearts are lovely.
Thank you!
no way could i get my daughter to eat the fat you guys are wizards for parents
LOL!! Thank you for watching!!
In my own opinion, would never smoke a good pork.
We love smoked meats. And those smoked chops are fabulous!!! But I understand each person has their own tastes! Thanks for watching!!
A couple of those pork chops had much too much fat on them.
With most cuts of meat, excess fat cause better flavor.
Hogs should be butchered with a maximum of 1" back fat.
Feeding pigs as long as the over fat pigs were feed wastes feed for pigs costing extra.
A true accurate taste test is done without him a new knowing whichvbreed is which.
Thank you very much! Good points.
Tamworth make great bacon. Just saying
That is the next video! Thank you for watching!
I would find a butcher that knew how to trim.
We have no complaints. I would assume your looking for more fat to be left on? Not gonna lie, I've had it with more fat and that is really good too!!!!
you said bacon mmmmmmmmmm
BACON!!
I would finish watching this video but the road kill on this guys face is too much !
Great! It's a good video. :)
whats that pretty lady doing with such an old man
I have asked myself that a million times. I am one lucky man and I know it!