Victor Sack wrote:

> Fearnley-Whittingstall mentions those particular breeds just as an
> example of those he raises himself. In his wonderful, encyclopaedic
> _The River Cottage Meat Book_ he lists a few more. More importantly, in
> the book he says the following:
> <quote> I didn't know just how good pork could be until I raised my own
> pigs. Now I sometimes imagine a global band of smallholders and
> subsistence farmers, from the forests and lakes of Savoie or the
> Auvergne to the sweaty jungles of Vietnam or Korea, from the mountains
> of Corsica to the foothills of the Chilean Andes, whose pigs all root
> and forage freely and are fattened up on whatever surplus scraps of
> cereals or roots, fruits or vegetables come to hand. We all have one
> thing in common: we know what pork is meant to taste like. </quote>
>
> BTW, your supplier is planning to raise Gloucester Old Spot, too. See
> <http://www.localharvest.org/farms/M9225?p=2>.

This is the breed my new found pork guy grows:
http://www.cawcawcreek.com/breeds.php