Originally brought to the United States in the late 1700s, the Red Wattle hog initially adapted well to the land. However, it fell out of favor as westward-moving settlers demanded breeds with higher fat content to produce lard and soap.

The rejected breed was left to roam the forests of eastern Texas, where it was hunted to near extinction. The Red Wattle’s survival was ultimately secured when breeders like H.C. Wengler and Robert Prentice discovered wild herds and began breeding them.

Today, the breed’s survival is supported by a renewed market demand for its lean, beef-like meat and its hardiness in pasture-based farming, earning it a place on the Slow Food USA Ark of Taste