The farms we use most regularly for pork, Gunthorp Farm and Slagel, are both heritage breed-based herds, and that's the biggest reason we choose to work with them. The Gunthorp's herd is mostly duroc in lineage and the Slagels are doing their own breeding with Duroc, Berkshire, and Yorkshire. The Gunthorp's herd dates to the 18th century on that same farm which is really cool, and I think breeding is important so what the Slagels are doing in developing their herd is important too. We also work with Moore Family Farm in Watseka for our eggs and are looking forward to some large black hogs from them, an old breed known as "the bacon pig" in the UK where it was first developed. Spence Farm raises American guinea hogs so we're hoping to work with those in the very near future as well. Since our restaurant serves two meals a day seven days a week, I can't say I pick this breed to do that and that breed to do this. I tend to favor Berkshires and durocs because they develop the fattest sides and I love fatback and bacon, they're so important in my kitchen. Red Wattles tend to be leaner, but as with any breed of pork when the farmer knows what they're doing they fatten up real well. I hear these Guinea hogs produce spectacular fatback so we're looking forward to that.