September 2020 Volume 2, Issue 2 September 2020
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FKB...
THE MOST DOCUMENTED HERD OF HIGH MEAT QUALITY GENETICS IN THE USA!
WKF3 TEX 4-5
Tex 4-5 is the sire of the absolute best meat quality pigs we have ever progeny tested at Fly’n K Berkshires. Because in the 2018 ABA 100% Berkshire Progeny Test we had 3 pigs die at the testing site which disqualified Tex 4-5 from receiving awards or the information being published to the public. We have a progeny pen on test out of Tex 4-5’s littermate brother, Tex 4-3 entered in the 2020 ABA 100% Berkshire Progeny Test and we are eager to see the results this fall.
TEX 4-5’s 2018 ABA PROGENY TEST RESULTS FOR PRIME PORK INDEX TRAITS ULTIMATE PH
MINOLTA Y
MINOLTA L*
IMF
INSTRON
COOKING LOSS
JUICINESS
TENDERNESS
PERFORMANCE INDEX
PRIME PORK INDEX
6.05
14.00
44.07
2.66
3.58
12.64
8.20
9.20
107.88
107.43
Ineligible for awards- only 5 pigs completed test (needed 6).
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Experience Berkshire
NEW FKB! HERSIRE
FKB9 TANGO 62-11
The newest, and one of the greatest additions to our herd, Tango. He is sired by Tex 4-3, a littermate to Tex 4-5. Backed by generations of progeny tested sires and out of the #1 sow in the nation for SPI, Tango has proven meat quality in his blood. No semen sales at this time. Look for bred females out of Tango and the rest of our herd boars this fall!
FKB5 LADY IMF 52-9
DAM OF TANGO: THE #1 SOW IN THE NATION FOR SPI WITH AN INDEX OVER 133
H IG H M E AT Q U A H E R D B O A R S A L IT Y ND F O U N D AT IO N FEMALES AVA IL A B L E !
FLY’N K BERKSHIRES LANCE: 605-366-4385 LOCATED IN ALVORD, IA FLYNKBERKS.COM
September 2020
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ABA BOARD OF DIRECTORS President, Pete Brummer Vice President, Matt Ritter Exec. Committee, Rich McCasland Allen K. Conover Lance Knobloch Jim Petrik Greg Smith Steve Stassen Jeff Wippel
MAGAZINE STAFF Mallorie Boggs Editor, Designer, Advertising Coordinator
WRITERS Lance Knobloch Mikayla Wehrle ABA STAFF Rose Criswell
Member Services Coordinator
PUBLISHER American Berkshire Association 2637 Yeager Rd. West Lafayette, IN 47906 Ph: (765) 497-3618 americanberkshire.com
Every effort is made to avoid spelling mistakes, errors and omissions. If an error does come to your attention, please accept our apologies. Experience Berkshire magazine is an entity of the American Berkshire Associaiton. Š 2020 All Rights Reserved.
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Experience Berkshire
Table of Contents 6
EDITOR'S NOTE
26
9
NEWS & NOTES
29
MEMBERSHIP
32
13
145th Annual Meeting of the American Berkshire Association
A Producer's Perspective on Measuring and Improving Sow Productivity
AROUND THE TABLE
The Basics of Smoking Meat
RECIPES
Bertie's Picnic Hot Dogs Better BBQ Sauce
ONE LAST THING
What is Heritage Pork?
14 2020 ABA Progeny Test: Mid-Test Report
33 Advertising Directory 15 Summer Photo Contest
19
PRODUCER PROFILE
Tuthill Family Berkshires ON THE COVER Smoked Berkshire Pork Shoulder.
23 Golden Bear Farms
Tag Experience Berkshire in your Berkshire pork photos!
September 2020
5
EDITOR’S NOTE
I was recently given some great advice. In a stressful circumstance, a mentor told me about the importance of reflection. He urged me not just to think about what has gone well and what didn't, but to write it down. I don't know about y'all but if I write it down, I'm ten times more likely to remember it (I blame the small notebook that is in my dad's t-shirt pocket for this being in my genetics). This the end of summer be around the corner, I figured I'd give this advice a go. This summer was one to remember, that's for sure. With the hecticness of the World Pork Expo being canceled and the success of the Summer Type Conference, to managing such exponential growth of quality protein and the increase in the demand for Berkshire pork, the ABA has seen positive changes that may have created obstacles for a short period, but in true nature, we've navigated around them and are back on track to our true north. To me, this issue is a testimony to the resilience and positive people that are going on within the breed. For starters, this is our largest issue yet- not just in page count but advertisers, as well. Beyond the numerical statistics, there's great qualitative value as well. You'll hear from Lance Knobloch, a newly elected member to the Board of Directors and passionate breeder in Iowa, about how he uses information from sow productivity to make informative decisions in his herd. Then you'll see some of the most adorable moments submitted by Berkshire youth in the summer photo contest. This summer I was also fortunate to visit with the Tuthill Family of Illinois about this operation. Mikayla Wehrle shares the story of Golden Bear Farms of Wisconsin. Your mouth will water in this issue as we share the basics of smoking Berkshire pork. To top off the issue, you'll read what heritage pork is and why Berkshire pigs are a heritage breed. I firmly believe that New Year's isn't the only time that we should sit and think about our past and the goals that we have for our future. It's important to take a heartbeat of where you, your family, your business, and any other stake that you're a holder and write it down. Afterall George Straight did write a song about it. •
MALLORIE BOGGS
MALLORIEBOGGS@GMAIL.COM
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Experience Berkshire
ABA FALL EVENTS CALENDAR The
National
In response to the cancellation of the National Barrow Show, the American Berkshire Association and Certified Pedigreed Swine are hosting The National. This nine breed swine open and junior swine show will be Sept. 12- 16 at the Iowa State Fairgrounds. Rather than “Hog College”, there will be “The Graduate” from each respective breed. Those gilts and boars will compete head to head in the Honor Roll on Sept. 14. Berkshires will kick off the open show in the east ring on Sept. 15 and sell first on Sept. 16. Please join us for the annual Fall Classic Oct. 21-24 in Duncan, Okla. The weanling sift will be Oct. 22 with the open show being Oct. 23. We hope to see you at the Stephens County Fairgrounds for this nine breed event! The entry deadline is Sept. 23.
STAY UP TO DATE ON ALL THINGS BERKSHIRE AT AMERICANBERKSHIRE.COM
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AD O R O L
CO
e r i h s k r e B PO
K R
MORE FLAVOR! MORE FLAVOR! MORE TENDERNESS! MORE TENDERNESS! MORE WOW! MORE WOW! Greg and Janeanne Smith Roggen, CO. 8
970-443-5527 wachtelstation@gmail.com Experience Berkshire
WACHTEL TATION
S
NEWS & NOTES
145th Annual Meeting of the American Berkshire Association The American Berkshire Association held its 145th Annual Meeting on July 9 in Des Moines, Iowa. President Greg Smith called the meeting to order at 7pm. In keeping tradition, the Annual Meeting was kicked off with the American Berkshire Foundation basket auction. The Foundation would like to thank those who donated items, as well as purchased them! The proceeds go towards scholarships and programming for youth Berkshire enthusiasts! On the ballot this year were two proposed by-law changes and one change to the constitution. Two passed while one failed. It was passed to amend By-laws Article IV, Section 2 to change the final line to read "There shall be a membership fee for Junior Members". The second passing change was Article VIII, Section 10, where it was added that Board members must follow relevant sections of the employee handbook. The addition of adding " If the executive committee finds a board member has become inactive, that board member has 30 days to become active again before they are removed from the Board of Directors" to the constitution in Article II, Section 2 did not pass by membership vote. The Annual Meeting ended with the results of the Board of Directors election. Lance Knobloch of Iowa, Jim Petrik of South Dakota and Rich McCasland of Oklahoma were elected to the Board of Directors. The ABA would like to thank Neil Knobloch of Indiana, Jan Allen of Illinois and Vance Aldridge of Oklahoma for their years of service on the Board of Directors. •
September 2020
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Three members elected to the American Berkshire Board of Directors: Lance Knobloch is from Alvord, Iowa. He has been married for 25 years to his lovely wife Kristi and together they raised four boys on the 4th generation family farm that Lance grew up on. Lance graduated from Iowa State University in 1994 with a B.S. degree in Ag Studies at which time he returned home to farm. The Knobloch’s farm consists of 525 acres of row crops, 9,000 commercial wean to finish pigs/year in addition to their 110 Berkshire sows as our farrow to finish operation. In 2009, they started raising Berkshires, which has brought his family together and all four of Lance’s sons have an active interest in the Berkshire breed. Rich McCasland is from Stillwater, Oklahoma. He grew up on a traditional family farm in Southeastern Oklahoma and started raising hogs as a 4-H project in 1979. Rich showed and judged livestock in high school and successfully judged livestock at Northeastern Oklahoma A&M College. Rich graduated Oklahoma State University earning two degrees; Agricultural Economics & Accounting. He has been a Financial Consultant, Registered Investment Advisor, and General Securities Principal for over twenty- five years in Oklahoma City, Oklahoma. Rich has three children and three grandchildren. Jim Petrik is from Gayville, South Dakota. He graduated from South Dakota State University with a Bachelor’s Degree in Animal Science and Economics. Jim started raising hogs with his brother when he was 12 years old. He now owns and operates a diversified farming operation where they have 1400 acres of row crops: corn, soybeans, and alfalfa, along with a cattle herd. On the hog side of the operation, they have a commercial hog operation, as well as 60 purebred sows, and Berkshire and Duroc boars which they supply semen for our boar stud, Power Point Boar Stud. Jim and his wife Sharon have four kids, Ryan, Alison, Chase and Olivia.
in d r O
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Warm Cabbage Wedge
Brined and Wood Fired Cabbage / Brummer’s Berkshire Bacon / Amish Blue Cheese Dressing Tea Creek Farm Demi / Slow Roasted Cherry Tomato / Chive Oil
Chef Quintin Wicks of Revival Kitchen, Reedsville ,Pa.
BRUMMER FAMILY BERKSHIRES
Ed & Meg
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Port Royal, PA
Pete, Heather, Ethan & Ella
Experience Berkshire
Millerstown, PA | 717-877-4000
ork
September 2020
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THE PROOF IS IN THE PEDIGREE. Not all Berkshire are better. As the oldest swine registry, the American Berkshire Association can trace breed DNA back 145 years. Certified 100% pure Berkshire pork can only come from registered Berkshires. If there is no pedigree, there is no proof.
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Experience Berkshire
MEMBERSHIP
Berkshire Purity Is Important to Meat A Producer's Perspective on Quality
words by Mallorie Boggs Measuring and Improving Sow Productivity words by Lance Knobloch
DNA affects meat quality. With 145 years of traceable The DNA is sent to a laboratory to be DNA, the American Berkshire Association (ABA) genetic traits that affect meat quality that raising statement. An important thatregarding gives (HAL 1843) gene, (2) theWe RN gene When wevalues started purebred registeredfactor A note weighing litters at and 21 days. Berkshire pork that high-quality taste is the absence is performed using the ABA Berkshires around 10 years ago, we were told by a understand that the producers that are group lactatingsupplie of the (RN) gene. is the who wish to register lot of people that Renedment PB Berkshire Napole sows would only haveWhat and/or haveRN theirOwners sows in an outdoor setting thata itBerkshi 3-5 pigs/litter they areitnot good moms. We will be impossible ABA to turn in the litter weights but you sample geneand andthat why does matter? submit a blood or semen had that in the back of our minds as we began but we will be able to turn in the of the data. card We also card. Therest DNA sample is sent to went on a mission to see if we could identify some elite recommend weighing the litter as a group as opposed The RN gene causes a low ultimate pH (24-48 hour) Once received, the blotter card is sent maternal Berkshire genetics. to weighing the pigs individually and adding the in swine. A low pH in pork causes low water-holding extracted and in t weights together. the It isDNA much is faster and a lot lessrecorded work capacity. A low water-holding capacity causes more results are listed on the ABA pedigree. From the very beginning, we have turned in 1. number putting all the pigs into a WayPig Litter scale cart than water 2. tonumber be lostborn during storing,it and cooking total born (NTB), aliveprocessing, (NBA), 3. number is weighing each pig. If you wean a pig older than 21 process(NAT), (“Meat pH andweaned Pork Quality”). inyou“The a whole is naturally fre after the transfer 4. number (NW), and This daysresults old, then also breed need toasmake sure and weigh 5. 21-day litter (LWT)and on every litter. than At thetender the pigs day 35 gene,” even if they not weaned yet. pork weights that is tough dry rather andby juicy. saidare Moeller. However, the R time, turning in all the maternal information from introduced to the Berkshire breed b each litterAccording was not being promoted the ABAprofessor but For and years, the only way for us to look at updated to Dr. Stevenby Moeller, swine crossbreds or non-Berkshire breeds. W for some reason, we felt the need to make it a priority SPI information was when we registered a litter for extension specialist at The Ohio State therethe is ABA no proof a Berkshire for our farm. For the best and most predictable data, University, a particularthe sow. test, Recently addedthat a link on RN gene began to be studied when processors found RN gene. you need to turn in information on every female no the website (insert link) so that anybody can look itgood difficult of Hampshire originatto the EPD's and the SPI indexes. This is a matter how or badfor thatpork she did. Even if you don't thehold maternal curing result the was that producers want to have Ber register the litter, solution. you are stillThe allowed to of turn in RN the gene tremendous valueBerkshire to all registered Berkshire breeders SPI data which costs $1/litter. You(hold) can also the and a great reasondo to not register yourRN litters with the There the pork didn’t bind toturn theinnatural water in the haveallthe gene. Why? SPI data on a registered Berkshire female even if she ABA. After the ABA made it available for all producers product. “This leads to a product that is will be dryer will be taste better for the consumers. H was not bred registered Berkshire boar. On the antounappealing go directly to theofSTAGES and research their as ittoisaconsumed and potentially have the RNwebsite gene creates higher profits f paperwork, you need to make it know that the female animals, we were able to dive into the data and identify flavor,” said. boar to account for some females (andand processor. Consumers was NOT bred to aMoeller PB Berkshire males) that are making a markwho on have experiences with registered and the hybrid vigor in the analysis. the Berkshire breed. This data is so valuable over just 100% Why is the RN gene important to the ABA?because All itPork® willaccount be become repeat raw data takes into and adjusts the custo Berkshire sires that submitted registration Napole-free pork better quality, pr From these five numbers, the are STAGES programfordata for parity, environmental, and iscontemporary calculates of EPD's indexes that DNA you can grouppedigree. comparisons. theand ABA mustsohave oncompare file for each all the sows in your herd against each other and assist you in identifying superior animals within your herd. Keep in mind that the EPD's and indexes are adjusted the sow's parity as well as takes into account consideration for the environment and contemporary group comparisons. Each night the STAGES program runs a newly updated set of numbers. Every time that a litter is registered and the maternal data is entered, you will get updated EPD's and indexes for that particular female.
In summary, any Berkshire breeder serious about making improvements in their herd maternally should be turning in all farrowing data on every litter. The more breeders that are participating in turning in their farrowing data, the more relevant and accurate the EPD's and indexes will be. Other than weighing the litters, all the rest of the data you should already have then it is just a matter of turning in the data when you register your litters. The STAGES program is the only way that Berkshire breeders have 100% to access accurate The goal of the Pure Berkshire The index that we look at the most is the Sow EPD's that will assist them in making effective genetic Program is to assure consumers a qualit Productivity Index (SPI) because it is an index that improvement and making the Berkshire breed better. experience. To accomplish this, the A ranks individuals based on milking ability and prolificacy. The 3 EPD's that are used to calculate SPI developed a certification program to ens are Number Born Alive, Number Weaned, and 21-day Disclaimer: I am writing this article from what I have learned over pork sold under the 100% Pure B Litter Weight. We don't put all our decision making the last decade.all Not everything might not be 100% correct and I Pork® label has been produced from p on one index because I have learned that the SPI index welcome corrections if I have errors. puts more value on Number Born Alive relative to 21are offspring of purebred, pedigreed B day Litter Weight. I believe that a sow can have all View the STAGES™ glossary of dams. sires and the pigs that she wants to but if she can't milk them terms on americanberkshire.com adequately, then what is the point? September 2020
100% Pure Berkshire Por
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2020 ABA Progeny Test: Mid-Test Update We’re proud to have 16 pens on test for the 2020 ABA Progeny Test! Thank you to England’s Berkshires (IA), Dallas Kuper (IA), Phenotypic Acres (IA), Lonnie Ploeger (IA), AJC Berkshires (IA), Fly’n K Berkshires (IA), Pete Brummer & Family (PA) for your participation in the 2020 test. # PIGS ON TEST
ON-TEST WT. (LBS.)
MID-TEST WT. (LBS.)
DAYS ON TEST
ADG
KURO7 Black Stallion 101-4 AJC8 Warhorse 7-2
8
70.3
175.3
55
2.01
8
61.0
149.8
55
1.76
Lonnie Ploeger, IA
LPLO9 Tex 3-3
8
84.1
196.3
68
1.68
Phenotypic Acres, IA
PA7 Abraham Lincoln 34-8 AJC8 Warhorse 7-4 B COP7 Dirty Monkey 14-8 B AJC8 Warhorse 7-3 A TSS9 Hollywood 4-7 AJC8 Warhorse 7-3 B TSS8 Troy-Bilt 29-2 FKB8 Twisted Tex 19-9 COP7 Dirty Monkey 14-8 A FKB7 Nutty Professor 46-3 B
7
86.1
176.8
55
1.64
8
59.9
141.4
55
1.63
8
125.1
247.2
68
1.62
6
57.5
136.3
55
1.60
8
104.7
214.8
68
1.55
8
67.2
144.3
55
1.51
8
116.2
226.7
68
1.49
8
70.1
145.6
55
1.47
7
123.2
231.5
68
1.43
8
122.5
227.9
68
1.39
Fly'n K Berkshires, IA WKF3 Tex 4-3
7
112.2
216.4
68
1.39
Nutty Fly'n K Berkshires, IA FKB7 Professor 46-3 B AJC8 AJC Berkshires, IA Warhorse 7-4 B Mid-Test Summary
8
108.6
208.5
68
1.38
8
123.9
225.4
68
1.32
123
93.9
192.0
62.4
1.57
BREEDER Pete Brummer & Family, PA AJC Berkshires, IA
AJC Berkshires, IA Fly'n K Berkshires, IA AJC Berkshires, IA England's Berkshires, IA AJC Berkshires, IA Fly'n K Berkshires, IA Fly'n K Berkshires, IA Dallas Kuper, IA Fly'n K Berkshires, IA
SIRE
INTERESTED IN PARTICIPATING IN THE 2021 PROGENY TEST? The entry form for the 2021 American Berkshire Association Progeny Test will be posted in February, with a tenative delivery date in April. Looking for more informaiton about the Progeny Test? Visit americanberkshire.com or contact the ABA office.
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Experience Berkshire
SUMMER PHOTO CONTEST With not all of our summer plans going the way we had hoped, we wanted to recognize our hard-working youth who are still putting the hours in at the farm. Thank you to all who submitted photos for our summer photo contest! The top five photos are listed below!
HOUSTON RAY • JOES, CO
KELLY BLETSCHER • FALLS CITY, NE
GRACE HUSEMAN • NAZARETH,TX
OLIVIA MATTISON • ARGYLE, NY
CARLEE HARRINGTON • ADA, OK September 2020
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Experience Berkshire
September 2020
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Checking All the Boxes for Berkshires: •Big productive
• Fast growth
•Great breed characteristics
This is the kind that Brummer Family Berkshires likes to raise and the kind that Patterson’s Registered Berkshires™ likes to buy.
EHBB Berkshire Sow 18-1
EHBB Berkshire Boar 18-3
KURO5 MASTER 163-7 x GBI3 FAST LANE 2-6
KURO5 MASTER 163-7 x GBI3 FAST LANE 2-6
Patterson’s registered Berkshires™ 64 Red Mill Lane | Crimora, VA 24431 Ph: 540-649-5759 | redmill@newhopetel.net www.pattersonberkshires.com
Brummer Family Berkshires Port Royal & Millerstown, PA Ph: 717-877-4000 | brummer@pa.net
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Experience Berkshire
PRODUCER PROFILE
Tuthill Family Berkshires words by Mallorie Boggs
The first people who came to mind when planning a Berkshire farm to visit on my to Iowa were Randy and Angela Tuthill. Located just 40 minutes northwest of Peoria is Wyoming, Ill, home to Tuthill Family Berkshires, a 4th generation family farm. Intending to return to the farm, Randy earned his degree in technical agriculture at the University of Wisconsin-Platteville where he played football. While fulfilling working an internship one summer, Randy met his bride at a livestock show. "I always say that we met in the swine barn," Angela said. As a farmer's daughter herself, born and raised in Wisconsin, Angela and Randy work as a partner in their family business. After graduation, Randy returned to the family farm. Interested in something that wasn't popular at that time, Randy purchased his first Berkshire in 1982 from Ken Shaffner and Family of West Union, Ill. Their hog operation is a family effort with their two sons. Cade Tuthill (20), is a 2018 American Berkshire Foundation scholarship recipient. He is attending North Carolina State University to earn a degree in swine production. Trace Tuthill (22), received a scholarship from the ABA Foundation in 2016 and currently attends Iowa State University where he studies agriculture engineering. The boys grew up in the ring and watching the judging team from Black Hawk East as well. The farm is just 20 minutes from the elite judging school, the boys looked forward to the team visiting for a swine evaluation workout. Both boys are looking forward to becoming another Tuthill generation to lead the farm. From 1996-2000 Randy served on the American Berkshire Association Board of Directors. During his years of service, he helped establish the American Berkshire Gold program- a half Berkshire meat program that exported Berkshires to Japan. This program almost doubled the demand for Berkshire pork and made Berkshires a competitor on a global market. Randy and Angela traveled to Japan on behalf of the ABA in the spring of 1997.
When the Berkshire Summer Type Conference was held in Highland, Ill, they organized two different age divisions for youth showmanship. "Cade was so small he could barely see over it's back," Angela laughed. "We had to put a mark on his pig so he knew which black one was his," added Randy. These fond memories are a testimony to the growth of the breed that the Tuthills have witnessed. As the couple is reminiscing, they began to ask each other the years when they saw Berkshire pork on the menu at the White Sox Stadium and Disney World in Florida. How do you know when you meet someone passionate about the breed of pork they produce? A clue maybe when they take a photo with the chef who put it on their highly-sought-after menu. While Angela and Randy were sharing photos and scrapbooks of those moments, there was nothing but pride on their faces. Tuthill Berkshires are built from the foundation of Randy's beliefs for prioritizing meat-quality hogs. They have been awarded the Super SireÂŽ honor five times for their excellence in growth and eating quality measures in National Barrow ShowÂŽ progeny tested sires.
With a focus on "breed quality Berkshire hogs with outstanding meat quality without sacrificing performance and profitability", Tuthill Family Berkshires has sold Berkshires beyond the United States. They have exported registered genetics to By the time that Cade and Trace were showing in the Korea, Japan, Taiwan, Thailand, Russia, Mexico, and ring in the early 2000s, Angela and Randy saw the China. "Our pigs really did fly," said Angela. need for youth programming at Berkshire shows. September 2020
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At the time that the international market was becoming increasingly difficult from a logistic standpoint, the domestic market demand grew. Tuthill Family Berkshires supply to corporations, hotels and resorts, organic farms, large integrated farms, and small hobby farms. In response to COVID-19, they have seen a positive shift to an expanded market opportunitymeat subscription boxes. They've helped other farms, such as Five Marys Farm in California and Prarie Pride Farm in Minnesota, meet their unprecedented demand for farm-fresh protein. If you're interested in starting your own Berkshire herd, Randy advises you to discover the type that makes you happy and go from there. "Raise the type of hogs that make you happy," said Randy. "Don't let anyone tell you that you can't." The Tuthill family has a history of pedigree proven Berkshires fueled by a passion for making the breed even better. If you'd like to connect with Randy and learn more about their Berkshire operation, visit tuthillfamilyfarms.com. •
Tuthill Family Berkshires Randy, Angela, Trace & Cade tuthillfamilyfarms.com
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Experience Berkshire
Petrik Farms Jim Petrik & Family
Breeding stock from a high health system: Purebred Berkshire boars and gilts Commercial crossbred females Semen from 10 herd sires
45251 309th St., Gayville, SD 57031
@PetrikFarms
Cell: 605-661-7179 • Email: petrikfarms@vastbb.net
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Experience Berkshire September 2020
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Experience Berkshire
Golden Bear Farm words by Mikayla Wehrle
Steve Deibele and his 4 brothers grew up in rural Kiel, Wisconsin. Over many years Steve turned their farmland into organic pastures to raise their purebred Berkshires. The goal of the farm was to create a sustainable farm that provided a natural environment for his cattle and pigs while preserving or improving the quality of the water, air, soil, and plant life.
Steve has spent years researching nutrition to ensure his pigs have a nutrient-dense diet on which they thrive thereby ensuring that WE thrive. The grain ration consists of barley, field peas, kelp, and molasses. They feed no corn, soy, GMO’s antibiotics, or hormones. In the summertime, the pigs and cattle rotationally graze on organic pastures. In the fall, the pigs have their own salad bar. Gardens planted just In 2001, after working for many years as an electrical for them contain a variety of vegetables, like squash, engineer, Steve moved home from California, where melons, and turnips. During the winter, they feed Golden Bear Farm was named after. In 2008, Steve apples, pumpkins, and other vegetables. Pigs live in a began breeding Berkshire pigs. Currently, Golden Bear very low-stress environment with ample space even in Farm is home to about 60 steers and 200 pigs. All of the winter. • the livestock on the farm is rotationally grazed. Golden Bear Farm is located near the Sheboygan River, in Kiel Wisconsin. Steve and his wife Marie Enjoy taking peaceful walks through the woods while keeping their Golden Bear Farms eyes open for nature. goldenbearfarm.com September 2020
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From the July 1939 Edition of the Berkshire News . . .
MRS. FRITSCHE AND HER BERKSHIRES BY B.D. HARVEY
Uncle Crawford bought hogs from Sycamore more than once. As a child I remember we had a shipping crate that a gilt had come in from Sycamore on the railroad. It was as long and wide as a farrowing crate and at least a foot taller. Mrs. Fritsche took an active interest in the management of her livestock and was good at it. C.W. Mitchell said that he doubted there was a better judge in the country. - Crawford Patterson The history of Sycamore Farms dates back to 1903, when Mrs. Emma R. Fritsche purchased forty acres of land, primarily as a summer home away from the confusion of Philadelphia. This area was set into an orchard of apples, cherries and peaches. At that time, no one would ever have suspected that the name of Sycamore and Fritsche would ever become an intricate part of the history of the Berkshire breed of swine in America. However, such were the destinies. For a number of years the same Mrs. Fritsche was a familiar figure in and about the leading swine shows of America, and for a time she served as a Director of the American Berkshire Association. When the farm was first started, Mr. Thomas, Mrs. Fritsche’s father was in farm of the farm. Upon his graduation from the State College, her brother Milton Thomas, assumed management and broadened the operations to include live stock, purchasing a few Berkshire sows in sales then being held in the East. These sows became the foundation of the herd at Sycamore. This early foundation did not make a lasting impression on the breed. Mrs. Fritsche became aware that her hogs were not of the right type and were lacking in popular blood lines; and therefore, decided to buy the best boar in the United States. She selected the boar Grand Leader 2d, grand champion of Panama Pacific Exposition, San Francisco, in 1915. He was purchased from Mr. A. B. Humphrey, of Escalon, California, at $2,500.00. Ten of his best weanling sons and ten daughters were brought along for an additional $1,000.00. This was really the “start” of Berkshires at Sycamore. Several sows were also bought from the prominent breeders about the same time. (Editor’s Note: — L. E. Frost, who was editor of the Berkshire World at that same time relates the following humorous story in connection with Grand Leader’s purchase A man in Massachusetts about the same time purchased a Jersey bull for and in consideration of $35,000.00. Mrs. Fritsche hearing of this purchase drove up one day to see this remarkable individual. Upon her arrival the farm manager graciously showed her the bull. As she was about to leave, the owner appeared, and the manager introduced them to Mrs. Fritsche. Acknowledging the introduction, the
owner said, “You are the Mrs. Fritsche of Sycamore Farm in Pennsylvania? I have read of your recent purchase of the World’s Fair champion boar for $2,500.00. You know, I believe we have something in common. You ‘boared’ your way into society, while I have ‘bulled’ my way in”.) Mrs. Fritsche’s Farmerettes At the start of the World War, Milton Thomas enlisted immediately leaving Mrs. Fritsche without a farm manager. This left the owner with the herd of Berkshires, a dairy, the orchards and the farm operations on her hands, which had been materially enlarged by the purchase of several small surrounding farms. She managed to get this work done by enlisting a group of girls from Philadelphia and surrounding territories. This patriotism drew widespread publicity. With their help, she was able to run the farm, do all the work in the dairy, and raise the hogs so successfully that they were able to put on the best fall sale of the breed that year. Soon after, Paul Krause was employed as farm manager. As indicated by the above sale, Sycamore had become a prominent herd in the breed, by this time. Highly successful show herds went out on national circuits winning fully its share of the premiums. Grand Leader’s grandson and other famous champions of the day were being produced. The next buy which effected the her to any degree was made after Carl Wallace was employed as manager. This was the boar Hoosier Champion King, first as a junior pig at the American Berkshire Congress Show. He proved to be a great breeding boar, whose blood at the present time dominates the Sunspots, and is present in every Berkshire on Sycamore Farm. Several strong show herds were sent out under Mr. Wallace’s management. A bred sow sale was held each fall. In February of 1925, I, B. D. Harvey, took over the management, and being a Midwesterner, used the corn belt’s methods of fencing the entire farm, getting all the live stock out into the fields away from the little Pennsylvania paddocks they were being kept in. This immediately showed results in the number of pigs being raised, better feet and legs and general health of the herd. In July of 1925, the entire her of Parker Bros.,
of Niles, Michigan, was bought. Among the great animals in this group, were, Elimination, Baron’s Helen 2d, Roberta Nation, Beautiful Helen and the Nation Girl sows. Using this group as a foundation, adding individuals from animals already on the farm, a show herd was sent to the midwestern fairs that fall with very good results. Elimination won his second National grand championship. Two herds, making separate circuits were sent out in 1926 and 1927. Most of them were home bred animals of the Elimination - Hoosier Champion King cross. In 1928 the show herds were entirely home bred of the same cross, among them being Sycamore Sunspot as a junior pig, his dam, Sycamore El. Sunshine, and his sire, Sycamore Spotlight, who was later sold to the Imperial University of Japan. By this time the Ayrshire herd had grown to such an extent, Mrs. Fritsche decided to reduce the number of Berkshires and devote the time to the cattle. The hogs were sold down to ten sows and two boars. The boars being Sycamore Conquest, a grandson of Elimination and Sycamore Sunspot, a grandson of Hoosier Champion King. From this foundation, the herd gradually built up again until it numbered 200 head in 1938, when it was again cut down to a small number. Probably the most noteworthy animals developed on the farm in the past decade was Sycamore Frisky Girl, the 19371938 National grand champion sow. Among the good boars which have seen service at Sycamore are: Grand Leader 2d, Grandson’s Rival 5th, Grand Leader’s Grandson, Hoosier Champion King, Elimination (1924-5-6 National champion) P’s Emancipator, Sycamore Sentinel (1927 National champion), Sycamore Ideal King 2d, Sycamore Champion King 2d, Sycamore Ultimus, Sycamore Conquest, Sycamore Spotlight, Sycamore Sunspot, Sycamore Critic, Sycamore Royal Blend, and the present sire, Sycamore King Critic. In addition to Berkshires, Mrs. Frische made a great success with her Ayrshires. It has led all herds in the U.S. for nine straight years with an average of over 10,000 pounds of milk and over 400 pounds of fat per cow in the herd. She also maintained the premier show herd for seven of these years.
Patterson’s registered Berkshires ™ 24
64 Red Mill Lane | Crimora, VA 24431 Ph: 540-649-5759 | redmill@newhopetel.net www.pattersonberkshires.com Experience Berkshire
ARE YOUR BERKSHIRES
REGISTERED?
THE TOP 5 REASONS WHY THEY SHOULD BE Over 140 years of pedigree records from the world’s oldest swine registry
Registration number ensures that it is a 100% purebred Berkshire
The ABA recognizes top litter registrations and transfers every year
to answer questions, provide opportunities and help promote your passion
EPD and SPI records to help your continually improve your Berkshire herd genetics
REGISTER YOUR BERKSHIRE PIGS ONLINE AT, AMERICANBERKSHIRE.COM/PEDIGREE September 2020
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AROUND THE TABLE
The Basics of Smoking Meat words and photographs by Mallorie Boggs More than just a fog that you can see, smoking has become a highly-sought-after flavor of the meat. The time and skill that it takes to craft that mouthwatering, smoked bark bring families and friends together for all sorts of occasions. Though the smoker may be a little intimidating, we want to provide you with tips and tricks to elevate Berkshire pork to the smoker. TYPES OF SMOKERS There are two types of categories of smokers: indirect and direct heat. Smokers that have a heat box away that set away from the cooking chamber have an indirect heat source. Those who's fire is below the grate are direct heat smokers. From those categories, you'll find six types of smokers: stick burners, charcoal smokers, pellet smokers, gas smokers, electric smokers and kettle grills. From stick burners that require constant attention to pellet smokers that are more or less hands-off, there's a smoker style to match your needs.
bbq gloves can save your hands from burning. You can purchase reusable bbq gloves for as low as $30. Pulled pork sandwiches are an easy crowd-pleaser. To shred your pork shoulder, we recommend bear claws. For as low as $10 you can craft a perfect pulled pork sandwich. Having a good knife to cut meat is an essential tool for any carnivore. There are a lot of great quality brands of cutlery. For meat, the key is to use a slicing or carving knife, one that has a straight edge and comes to a tapered point. It is also worth the investment to use a knife that is stainless steel for a nice, easy cleaning. You'll need a space to slice and serve your smoked meat. A butcher's block can last a lifetime and be a great tool for any meat cooking afternoon. Sturdy bbq tongs are also a must. After your hard work and time, you don't want to drop anything.
ALL ABOUT TEMPERATURE Although pork is usually considered cooked when an TOOLS OF THE TRADE It's now the moment that you've been waiting for- internal temperature of 145 degrees to 160 degrees serving the house with a smokey aroma. When your is reached, smoking internal temperatures pork can pork is done smoking, the smoker temperature can be very. Smoking meat is a long and slow process where as high as the mid-200 degree range. Using a pair of there are several factors at play: the temperature of
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Experience Berkshire
the smoker, the internal temperature of the meat, the temperature outside, the size of the cut, all things affect the smoking time and can change the ideal internal temperature to vary by 10-20 degrees.
It's sometimes said that using a thermometer probe pokes holes into the meat which lets juice drain out during the cooking process. The juice of the meat isn't just in one location, but rather throughout the entire cut. And good thing for Berkshire pork as the entire When smoking meat, you want to use a thermometer. cut is filled with juiciness. Most newer styled smokers come with digital thermometers by way of a metal probe that can be used CUTS TO SMOKE during the entire smoking process. Here are a few tips Pork Shoulder: One of the most classic cuts to put in for using the probe to get the most accurate reading: the smoker is the pork shoulder. Also called the Boston butt, this perfectly marbled piece is perfect for slow Stick the probe into the thickest part of the meat. This cooking. Either sliced or pulled, the pork shoulder ensures that the cut will be cooked evenly and all the is universally tender. Pork shoulders are typically way through. 6-8 pounds with a bone-in and around 5-8 pounds without a bone. Smoking pork with a bone is all about Don't let the probe touch the bone. Bones in meat preference however, it is said that the bone helps hold often take a long time to heat up and give you a lower the meat together and retain moisture. temperature reading than what is accurate. Pork Ribs: Just hearing the phrase "smoked ribs" can Stick the probe in about 1/2 inch to 2 inches depending make your mouth water. Pork ribs are an easy, finger on the thickness of your cut. You may need to stick the food perfect for a crowd. temperature probe in farther on a pork shoulder than you may a rack of ribs. The key is to place the probe Pork chops are simple and the natural flavor does the into the thickest location. It's best to read the manual work for you. Bone-in or bone-out, you can make them to see where your probe takes its temperature reading sweet with some bbq sauce smeared on them, spicy at. with a hot rub or classic with salt and pepper. Toss a few in the smoker and your dinner will be ready in 60-
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90 minutes. The pork loin is excellent smoked. Pair this cut with your favorite rub and your feast will be ready in about 4-5 hours. Hey, good things take time. RUBS Let the smoke be the flavor. For smoking pork, it's okay to ditch the rubs, marinades and brines and go for the salt and pepper. Keeping it simple helps bring out the natural tastiness of Berkshire pork. The perfect fat to meat ratio will do the work for you. If you're looking to be adventurous and try a rub on the smoker, check out the Sweet Heat Pork Rub from our May issue! REST By this time your stomach is probably growling and your house has never smelt better, but you can't skip this next step. Letting your meat rest before cutting, pulling, slicing, and serving is the most important. During the cooking process, juices are forced together due to heat. Resting lets the meat slowly cool and the juices redistribute throughout the cut. Once you remove your meat from the smoker, wrap it in tin foil. You can use a basting mop to add your favorite bbq sauce during this time. It's recommended to let your meat rest at least 30 minutes before serving. •
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Experience Berkshire
RECIPES
Bertie’s Berkshire Picnic Hot Dogs YOU’LL NEED:
1 lb. hot hogs 1 can tomato soup 1/2 c. barbecue sauce or ketchup 1/2 medium onion, chopped 1/2 c. water (maybe) Place hot dogs in Crockpot and pour sauce over. Cook on low for 6-8 hours or high for 3-4 hours. You may also use a casserole dish to bake in oven at 275 degrees for several hours. Add water if the sauce becomes too dry. This can easily be doubled or tripled, if needed. The secret is to bake for a long time very slowly.
Better BBQ Sauce YOU’LL NEED:
1/2 tsp salt 1/2 tsp onion powder 1/4 tsp garlic powder 1/4 tsp cayenne pepper 1/4 tsp ground black pepper 1/8 tsp chili powder 1/8 tsp ground mustard
8 oz. tomato sauce 1 c. ketchup 2/3 c. light brown sugar 1/4 c. molasses 2/3 c. red wine vinegar 2 tsp liquid smoke 1/2 tsp smoked paprika
Mix all ingredients to a large saucepan and stir until smooth. Cook over medium heat, stirring frequently, until mixture comes to a boil, then simmer over low for 30 minutes, stirring occasionally. Remove from heat and allow to cool. The sauce will thicken slightly as it cools. This recipe makes approximately 2 1/2 cups of sauce. Store in a jar in the fridge for up to 3 weeks.
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Brice Conover Berkshires Can Do It All! TOP NOTCH BERKSHIRE GILTS This is a daughter of Hawkeye.
MANY TOP-QUALITY BERKSHIRE BRED GILTS AVAILABLE All are A.I. bred
VOLUME OF TOP QUALITY BRED AND OPEN GILTS AVAILABLE Here are samples of BTC
BERKSHIRE FEMALES GETTING IT DONE IN THE FARROWING HOUSE
Brice Conover Baxter, IA
Volume of Boars, Gilts, and Bred Gilts available. ALL SIRES are DNA tested for Meat Quality, Growth and Productivity. Nationwide delivery available.
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AN EXCELLENT SET OF BREEDING AGE BOARS AVAILABLE with performance and out of proven top quality sows
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515-979-3890 www.briceconover.com
ONE LAST THING
What is Heritage Pork? ' words by Mallorie Boggs
Whether in the grocery store or your social media feed, you’ve probably seen the term “heritage pork”. But what does the phrase mean?
program grants members access to market their Berkshire products as purebred Berkshire because they register their pigs and meet the requirements.
WHAT IS HERITAGE PORK? “Heritage” refers to the breeds of pigs that have been raised for hundreds of years. These select breeds were established through selective breeding to preserve their adaptable traits and to keep their bloodlines pure. Berkshires are a heritage swine breed.
Registered Berkshires pedigree that proves:
have
a
1. Genetic purity through recorded DNA 2. Negative for the Napole gene 3. Traceability to their original farm
Certified 100% Pure Berkshire HOW DO I KNOW IF THE PORK IS Pork™ can only come from registered Berkshires. Members BERKSHIRE? who are certified through the 100% The 100% Pure Berkshire Pork™ is Pure Berkshire Pork™ program a meat program of the American are granted the right to use the Berkshire Association. This certified label on their products. •
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Experience Berkshire
To learn more about becoming a certified packer or producer, visit americanberkshire.com.
Advertiser Directory AJC Berkshires
Adam and Al Conover & Families conover@conoverauction.com Adam: 515-491-8078 Al: 816-676-8560
Bansley’s Berkshire Ridge Farm Sean and Carol Bansley csbansley@yahoo.com 641-414-7317 641-414-7318
Brice Conover Berkshires Brice Conover barney_1124@hotmail.com 515-979-3890
Brummer Family Berkshires Ed and Pete Brummer & Families brummer@pa.net 717-877-4000
CryoSires, LLC
Dustin Bauer dustin@cryosires.com 217-778-4487
Our Father's Daughters Farm Brooke & Bob LeClaire ourfathersdaughtersfarm@gmail.com 612-384-4756
Patterson’s Registered Berkshires John Patterson & Family patterja@jmu.edu 540-649-5759
Petrik Farms
Jim Petrik & Family petrikfarms@vastbb.net 605-661-7179
Wachtel Station, LLC
Greg Smith & Family wachtelstation@gmail.com 970-443-5527
Wippel Family Berks Jeff Wippel & Family oink.berks@gmail.com 740-404-1148
Fly’n K Berkshires
Lance Knobloch & Family kance@alliancecom.net 605-366-4385
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A NEW ADVERTISING EXPERIENCE! We believe in producing a high-quality publication that showcases all facts of theoldest swine registry, the American Berkshire Association. If you have questions, we’re happy to help! We’re excited to work with you.
THE NEXT ISSUE OF EXPERIENCE BERKSHIRE WILL BE RELEASED NOVEMBER 1. DON'T MISS OUT ON AN OPPORTUNITY TO PROMOTE YOUR BUSINESS TO THOUSANDS.
AD SIZE FULL PAGE
$100.00
HALF PAGE
$75.00
QUARTER PAGE
$50.00
CONTACT MALLORIE BOGGS MALLORIEBOGGS@GMAIL.COM 34
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Wippel Family
BERKSHIRE PORK
Raising the next generation of Breeding Stock
Berkshires.
Semen Feeder Pigs Market Hogs Show Pigs Raised on our family farm. All registered, 100% Berkshire.
wippelfamilyberks.com September 2020
Pork
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