The Red Wattle is a heritage [[Pigs|pig]] breed developed in the United States, named for the distinctive fleshy wattles that hang from each side of the neck. The breed is red or reddish-brown and is known for its excellent foraging ability, hardiness, and high-quality pork. Red Wattles are classified as critically endangered by the Livestock Conservancy and represent a unique genetic lineage among American pig breeds.
The Red Wattle breed's origins are not fully documented. The breed was discovered or developed in the southern United States, particularly in Louisiana and Texas. Theories about the breed's ancestry include descent from the Red Nera pig of New Caledonia, a cross of Spanish and Portuguese pigs brought to the Gulf Coast in the 16th century, or an independent mutation for the wattle trait that became fixed through selective breeding. The wattle trait is unique among American pig breeds and is a dominant genetic characteristic.
The breed was recognized by the Red Wattle Hog Association in 1985. By the late 20th century, the breed was extremely rare, with fewer than 200 breeding animals. The Livestock Conservancy placed the Red Wattle on its critical list. Subsequent breed conservation efforts have increased the population. Red Wattles are now maintained by a dedicated network of heritage breed breeders.
Red Wattle pigs are solid red to reddish-brown with wattles measuring 2 to 6 inches (5 to 15 centimeters) hanging from the lower neck near the jaw. The ears are drooping, and the body is large and long. Mature sows weigh 500 to 700 pounds (225 to 315 kilograms), and boars weigh 600 to 800 pounds (270 to 360 kilograms).
The breed is exceptionally hardy and disease-resistant. Red Wattles are outstanding foragers, capable of deriving a high percentage of their diet from pasture, roots, and acorns. They have a calm, docile temperament and are among the easiest pig breeds to handle. The meat is dark, well-marbled, and noted for its flavor and tenderness.
Red Wattles are raised for pasture-based and specialty pork production. The breed's foraging ability makes it economical on homesteads with adequate pasture, woodlot, or orchard forage. The meat is marketed through heritage breed and direct-to-consumer channels, where the breed's rarity and reputation for flavor command premium prices.
The breed's slow growth rate, typical of heritage breeds, requires a finishing period of 8 to 10 months. Red Wattles are best kept in low-stress, free-range conditions where their foraging instincts can be fully utilized.