Henry Fudge—a farmer, businessman and preacher—is the driving force behind Fudge Family Farms. The farms supplying his label raise a cross of two heritage breeds and are the culmination of 30 years of research into what makes a really good hog. “A really good hog is enduring,” Fudge says. “An ideal hog is like a pro football lineman—big, rugged and wide in every direction. When I first decided to start raising hogs, I was looking for that hog, but in the ‘60s, someone decided that leaner hogs were better and that’s all I found.”  Fudge spent two years going to shows and talking to old time breeders. In the 70s, he found Jim Gray, a farmer in Tennessee who had been raising purebred hogs since 1913. “Mr. Gray’s farm is where I learned about heritage breeds. I spent hours with him, learning his methods and studying old pictures and genetics. When I was ready, I started looking for purebred Durocs to start my own herd.”

Durocs are considered the breed with the best meat quality and the pork contains more marbling and fat than most of the breeds currently raised for market. Fudge remained dedicated to building the strongest herd possible and more than five years ago began introducing old bloodline Berkshire hogs into the herd. “My hogs are now about ¾ Duroc and ¼ Berkshire. Crossing the breeds has helped me maintain vitality,” he remarked.

Raising his hogs outdoors on pasture is also important to Fudge. “I was going outside as everyone else was going inside,” he said. “My research showed me that raising hogs outdoors was natural and better for the animals—they’re healthier when they’re on pasture and it shows our respect for the animals by allowing them to express their natural behaviors and live as naturally as possible.”

Photo courtesy of Jason Wallis