Experience Berkshire May 2020

May 2020 Volume 2, Issue 1 May 2020 Issue

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Testing at the top

OF THE BERKSHIRE BREED

FKB IS YOUR BEST CHOICE FOR PRIME PORK QUALITY & ELITE MATERNAL GENETICS!

2020ABA Progeny Test: SEMEN AVAILABLE OUT OF ALL THE FKB TESTED SIRES:

FKB7 NUTTY PROFESSOR 46-3 FKB8 TWISTED TEX 19-9 COP7 DIRTY MONKEY 14-8 TSS8 TROY-BILT 29-2 WKF3 TEX 4-3

FKB7 Nutty Professor 46-3 semen available

2019ABA Progeny Test:

FKB7 SWAMP DONKEY 40-7 Prime Pork Award

BACK HOME 74-1

Performance Sire Award

FKB7 Swamp Donkey 40-7 semen available

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OPEN GILTS, BOARS, AND BRED FEMALES FOR SALE FKB’S ENTIRE SOW HERD IS NAPOLE AND STRESS FREE Experience Berkshire

he #1 Sire in tSPI nation for

2018ABA Progeny Test: FKB5 TEX’S GOLD 38-9 Performance Sire & Prime Pork Award

FKB5 B787 DREAMLINER 89-6 Prime Pork Award

FKB5 B777 53-3

Performance Sire Award

FKB5 B787 Dreamliner 89-6 semen available

2015NBS Progeny Test: WHEELS UP 1-9

Super Sire & PORQUE Award

BUTCH CASSIDY 2-1 Super Sire & PORQUE Award

NEON COWBOY 45-1 Super Sire & PORQUE Award

2014NBS Progeny Test: RAINMAKER 78-1 Super Sire

AIRBUS A340 10-4 Super Sire

Wheels Up 1-9 semen available

2013NBS Progeny Test: WALTER 14-6

PORQUE Award

HOSTILE TAKEOVER 21-2 Super Sire & PORQUE Award

LANCE & KRISTI KNOBLOCH KEEGAN • KELWIN • GABE • DAYTON 2104 190TH ST. • ALVORD, IA 51230 605 - 366 - 4385 • FLYNKBERKS.COM May 2020 Issue

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CONTEN ABA BOARD OF DIRECTORS President, Greg Smith Vice President, Steve Stassen Exec. Committee, Neil Knobloch Vance Aldridge Jan Allen Pete Brummer Allen K. Conover Matt Ritter Jeff Wippel

MAGAZINE STAFF Mallorie Boggs

Editor, Designer, Advertisement Coordinator

WRITERS Mikayla Wehrle Ryan Burnette Mallorie Boggs

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Editor’s Note

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Top 10 Online Resources from the ABA

ABA STAFF

Alex Conover Katie Brummet

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.

The Experience Berkshire online magazine is an entity of the American Berkshire Association.

For more information, visit americanberkshire.com.

MEMBERSHIP

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Berkshire Purity Is Important to Meat Quality

© 2020 All Rights Reserved.

Our Purpose: The purpose of this publication is to highlight all the positive benefits of the Berkshire breed, including positive consumer demand for high quality pork, chef’s tips and recipes, marketing and promotion tools, meat quality education, progeny test results, entrepreneurship and business opportunities, breeder networking, and exhibitions for the next generation of producers and leaders.

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Experience Berkshire

NTS

PRODUCER PROFILE

ONE LAST THING

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Hertsel Berkshire Farm

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Berkshire Pork: The Breed of Kings

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Berkshire, The Best Breed For The Diversified Farm

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Advertiser Directory

AROUND THE TABLE

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Let’s Get Grilling

RECIPES

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Sweat Heat Dry Pork Rub

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Griller Pineapple Berkshire Pork Chops

ON THE COVER: Berkshire pork chops. Tag @ExperienceBerkshire in your summer grilling photos!

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Editor’s Note In a time like this, it can be hard to find joy. It seems as though lately there is a constant news cycle of meat processing plants closing, dairy farmers dumping milk even though there’s a purchasing limit at the store, and how there is little to no protein on the shelves at grocery stores.

Despite all of the hardship, there are still lessons to be learned and ways to adapt in search of joy.

• Working from home makes it difficult to tackle a to-do list -> However, you still have a job

Mallorie Boggs

mallorieboggs@gmail.com

• Getting your kids focused to complete schoolwork takes most of your day (and energy) -> Even through a pandemic, kids still have access to a free education • Some livestock shows are being canceled or restricted -> There have been several businesses sponsor a virtual stock show. Help your 4-H or FFA member sell their animals to someone looking for a market animal • Restaurants are closed leaving fewer options of places to supply pork to -> There’s an opportunity to adjust your business model. Create an online store or simply sell from Facebook.

A new way to share the love of Berkshire pork: Check out the Berkshire Marketplace.

Members of the ABA can post an advertisement for Berkshire pork, breeding stock, feeder pigs, show pigs and more for FREE!

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This issue keeps the celebration of the Berkshire breed going.

Dr. Steven Moeller gives insight and research as to why the Napole gene and breed purity matters in Berkshires (pg. 11).

Mike and Sarah Hertsel are adapting their Berkshire pork business to meet the demand of their customers (pg. 14). Then you’ll read from a guest writer, Ryan Burnette. His farm has used Berkshire pigs to diversify their farming operation (pg.

19). On page 27 you’ll read an article from Mikayla Wehrle about the royal history of the breed.

If you’re like me and have broken out the grill a little early just to get out of the house, we’ve included some delicious recipes perfect for the spring and summer seasons. Please tag @ AmericanBerk and @ExperienceBerkshire on your posts so we can join you in celebrating the joy.

Even with all of the hardships, there is still a lot to celebrate and be thankful for. Time and time again I find Deuteronomy 31:6 tested and true. “Be strong and of good courage, do not fear nor be afraid of them; for the Lord your God, He is the One who goes with you. He will not leave you nor forsake you”. So even in this challenging time, be resilient and find joy.

Experience Berkshire

A BA SUMMER CALENDAR THE EXPOSITION JUNE 7 - 13 INDIANAPOLIS, IN •

New location, same great show! We hope to see you at the Indiana State Fairgrounds in June for The Exposition. This nine breed junior and open show brings people from all over the country together to kick off the summer. Can’t make it? The Berkshire show and sale will be broadcasted live.

Watch the ABA’s Facebook page for more information.

SUMMER TYPE CONFERENCE JULY 6 - 11 DES MOINES, IA •

The entry deadline for this year’s Summer Type Conference is June 15. Join us at the Iowa State Fairgrounds for the Team Purebred National Junior Show, as well as the five breed open show and sale. Stay tuned to our social media as the show will be broadcasted live. See you in Des Moines!

NATIONAL BARROW SHOW SEPT. 12 - 14 AUSTIN, MN •

Be sure to submit your entries for the National Barrow Show by August 12.

Once the show gets closer, we will post the entry form and full schedule of events.

FOR THE LATEST SHOW RESULTS AND BERKSHIRE INFORMATION,

FOLLOW @AMERICANBERK ON SOCIAL MEDIA!

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Top 10 Online Resources from the ABA Due to the current health climate, the ABA staff is working remotely under the Orders given by the State of Indiana. However, we are still here to serve you.

Here’s the top 10 online resources that are available to you 24/7:

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ONLINE LITTER REGISTRATION

You can register your litters online through the ABA’s portal.

You must have your ABA user name and password. If you have questions about litter registration, check out this recent post or find more information here.

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TRANSFERS

Have you sold pigs on an online sale or inperson? Download the transfer form on the ABA website. When you have it complete email it to katie@americanberkshire.com.

ONLINE BILL PAY

Make a payment to your account with one easy click.

DONE!

ONLINE ENTRIES

Online entries are quick and easy on our website. See the upcoming deadlines on pg. 7.

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Name: Breeder #: Address: Payment Amo unt: Credit Card:

Experience Berkshire

CLASSIFIED ADS

Check out postings for show pigs, feeder pigs, breeding stock and more! Interested in sharing what you have for sale? Advertising is free for ABA members.

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BREEDER DIRECTORY Connect with Berkshire breeders near you. Search by state or find a herdmark.

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SHOP

Warmer weather is coming and what better way to prep than with a new hat? Shop Berkshire gear online, anytime. There’s also aid in keeping the kids entertained. Check out our FREE activity pages in the “youth” section or order your own Pedigree Game.

EXPERIENCE BERKSHIRE See all the past issue of the ABA’s digital publication online, anytime.

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Have you read the Feb. issue?

CONTACT FORM

Due to remote working, we can’t answer the office phone but we are able to efficiently respond to emails. If you have a question or are in need of assistance, submit an inquiry to our contact form and we will get back to you!

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SOCIAL MEDIA Connect with the ABA and Experience Berkshire on social media! We want to see what you’re up to and share the latest Berkshire information.

May 2020 Issue

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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 Quality words by Mallorie Boggs DNA affects meat quality. With 145 years of traceable DNA, the American Berkshire Association (ABA) values that statement. An important factor that gives Berkshire pork that high-quality taste is the absence of the Renedment Napole (RN) gene. What is the RN gene and why does it matter?

The DNA is sent to a laboratory to be tested for two genetic traits that affect meat quality: (1) the stress (HAL 1843) gene, and (2) the RN gene. This DNA test is performed using the ABA supplied blotter card.

Owners who wish to register a Berkshire boar with the ABA submit a blood or semen sample on the blotter card. The DNA sample card is sent to the ABA office.

The RN gene causes a low ultimate pH (24-48 hour) Once received, the blotter card is sent to a lab where in swine. A low pH in pork causes low water-holding the DNA is extracted and recorded in the registry. The capacity. A low water-holding capacity causes more results are listed on the ABA pedigree. water to be lost during processing, storing, and cooking process (“Meat pH and Pork Quality”). This results in “The breed as a whole is naturally free of the Napole pork that is tough and dry rather than tender and juicy. gene,” said Moeller. However, the RN gene can be introduced to the Berkshire breed by crossing with According to Dr. Steven Moeller, professor and swine crossbreds or non-Berkshire breeds. Without the DNA extension specialist at The Ohio State University, the test, there is no proof that a Berkshire pig is free of the RN gene began to be studied when processors found RN gene. it difficult for pork of Hampshire origin to hold the curing solution. The result of the RN gene was that Berkshire producers want to have Berkshire pigs that the pork didn’t bind (hold) to the natural water in the do not have the RN gene. Why? There Berkshire pork product. “This leads to a product that is will be dryer will be taste better for the consumers. Having pigs free as it is consumed and potentially have an unappealing of the RN gene creates higher profits for the producer flavor,” Moeller said. and processor. Consumers who have positive eating experiences with registered and 100% pure Berkshire Why is the RN gene important to the ABA? All Pork® will be become repeat customers. Because Berkshire sires that are submitted for registration Napole-free pork is better quality, producers should of the ABA must have DNA on file for each pedigree.

100% Pure Berkshire Pork® The goal of the 100% Pure Berkshire Pork® Program is to assure consumers a quality dining experience. To accomplish this, the ABA has developed a certification program to ensure that all pork sold under the 100% Pure Berkshire Pork® label has been produced from pigs that are offspring of purebred, pedigreed Berkshire sires and dams.

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focus on only selling Napole-free Berkshire pork. “That pork is going to give them a more favorable juiciness, a more favorable flavor profile, and will also have the potential to be more tender when compared to a pig that carried the mutant gene,” stated Moeller.

genetics that free of two genetic defects (Napole and stress). This will increase the likelihood of having the most positive eating experiences with Berkshire pork, and consumers will identify the 100% Pure Berkshire Pork® brand and seal as excellent meat quality.

Another positive genetic trait for purebred Berkshires is the absence of a mutant stress gene. “Berkshires also have the normal genotype when it comes to the stress gene,” said Moeller. “So when you have the combination of a breed that has not been directly influenced by the Rendement Napole gene or the stress gene, you have the ability to be producing pork that is more consistent when compared to animals that have those mutant populations.” Napole-free and stressfree Berkshire pork contributes to the Berkshire breed for being ranked #1 on several meat quality traits.

100% Pure Berkshire Pork® is desirable for many reasons, all of which begin with genetics. Having a pedigree, which serves as the only proof of a purebred Berkshire, gives a consumer peace of mind when putting registered purebred Berkshire pork on their plate. Whether you’re looking at your next breeding pairings or purchasing breeding stock, look for the absence of the Rendement Napole gene and the stress (HAL 1843) gene. Your customers will appreciate your decisions to provide them with 100% Pure Berkshire Pork® that is both Napole-free and stress-free.

Consumers who are fortunate to Experience Berkshire will be back for more 100% Pure Berkshire Pork®! •

The ABA’s 100% Pure Berkshire Pork® Program ensures the high-standards of producing and processing Berkshire pork. Berkshire pigs within this program must be negative for the RN gene, as well as the mutant stress gene. Producers and processors who participate in the 100% Pure Berkshire Pork® Program provide consumers the confidence that the Berkshire pork can be traced to registered purebred Berkshire

References “Meat PH and Pork Quality.” Ministry of Agriculture, Food and Rural Affairs, www.omafra.gov.on.ca/english/livestock/swine/ facts/info_qs_meatph.htm.

Proud to be a 100% Pure Berkshire Pork Certified Packer 12

Experience Berkshire

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PRODUCER PROFILE

Hertsel Berkshire Farm words by Mallorie Boggs

A few weeks ago I was sent an article about a Berkshire pig farmer in Indiana who was offering quality protein to his community during this time when it can be difficult to find in the store. When I connected with the farmer in the article he responded with, "Mallorie if I know anything at all it is that Jesus paid my debt, George Strait is the 2nd greatest American of all time, and I love Berkshire hogs. I would love to talk with you about what we are doing.".

Mike Hertsel knows the exact day that he began his career as a pig farmer. In looking through his Facebook profile for pictures that capture the passion that Mike has for the breed, I found a wedding photo of him and his bride, Sarah.... and his first Berkshire board, Otis. This photo was posted on October 31, 2019, and captioned "18 years ago today I became a pig farmer...".

This simple post only solidifies the transparency in love, hard work, and faith that Mike has in his position of co-owner of Hertsel Berkshire Farm.

I was rewarded the 2nd year of Kindergarten after I drew pigs breeding on the cover of my mother's day cookbook. Grandpa had told me that when pigs ride each other they were makin' bacon, so I thought that was pretty appropriate for a cookbook. My teacher told my mom that another year of Kindergarten might help me mature a little and maybe I would think about something other than pigs and cows. It was not effective. Every day I would dream of someday having my own farm.

As soon as I was able to drive and had a little money saved I rented a barn from a retired hog farmer named Amos Sheets. He was very gracious and really encouraged me in so many ways. I started with two bred gilts in the fall of 2001. I purchased one from Gene Wakeland of Rose Wood Farms in Argos Indiana.

He was in his 80's at the time and had been raising Berkshire hogs for decades. I bought the other from Tom Sarber of Nappanee. In the fall of 2002, I went to Michigan State University to study dairy herd Tell me about your operation, family, etc. management. Sarah was in cosmetology school but she would stop every day on her way home and feed I did not have the luxury of growing up on a farm or and take care of the pigs for me. We bought our first even living in the country. I have always joked that farm after we got married in 2004. 2 years ago we had I grew up on a 600 acre 1/64 scale farrow to finish an opportunity to buy Amos's farmstead where we had carpet farm in my mom and dad's attic. I do however started raising hogs in high school. For Sarah and me believe that I inherited a love of agriculture and that was a dream come true. farming through my mother's side of the family. My grandparents were farmers and I am sure that's where Why did you choose to do Berkshires? the passion comes from. My wife Sarah and I started dating our sophomore year of high school. I knew Before I bought my first sows, my FFA advisor that she was a keeper because she would go with me encouraged me to do a research paper on the different to work every day after school and help me milk cows. breeds. He encouraged me to find something that Today we raise Berkshire pigs and kids on the same would be an added value product. At that time the small farm that I rented when I was in high school. Berkshire breed had a program called Berkshire Gold.

The Lord has blessed us with 4 children. Elizabeth 11, I was fascinated with the idea of selling directly to George 9, Caroline 6, and Nick 3. I work for ADM as the customer instead of through a middle man. After a sales consultant, and Sarah is a hair stylist a couple buying a couple I fell in love with their personality of days a week. We love being able to share our love of and temperament. Over the years we have tried a few farming with our children. We believe strongly in the other breeds but our Berkshires have always been our values that can be learned every day by being stewards focus. We have been exclusively Berkshire for the last of God's creation.

10 years.

How long have you been raising pigs? How did you How many sows do you currently have? get started?

We currently have 10 sows. I would describe our I started raising hogs my senior year of high school in operation as being 75% meat production and 25% 2001. I had saved some money from my after school show pig focused. Our meat business grows every job at a dairy farm and was eager to invest it in my own year and we are expanding that as our customer base livestock operation. I have always loved hogs, in fact, grows. Our goal is to be at 30 sows in the next 5 years.

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Experience Berkshire

Photo courtesy of Hertsel Berkshire Farm

Photo courtesy of Hertsel Berkshire Farm

Photo courtesy of Hertsel Berkshire Farm

Where do you supply your pigs to?

We currently are only selling pigs direct to local families. They have the option to buy wholes or halves. We recently added 3 different smaller packaged options ranging in price from $39 to $99 for people who want to buy smaller quantities. We have talked with a couple of local restaurants that are interested in buying parts of the hog. Our goal is to build enough demand for our trim through our direct customers.

Once we have this market a little better established we will be in a much better position to supply the needs of these restaurants. We have also recently inquired about being a part of an online farmers market.

These are definitely markets that we believe have the opportunity and would like to be a part of.

How did you begin selling Berkshire pork? What are the various ways that you market it?

We have always sold a few hogs directly to customers as they would inquire about it. I remember 4 years ago being really disgusted because I had sold a small load of fat hogs for about $0.30 a pound. I remember eating lunch that day and thinking why in the world am I selling Berkshire hogs for $0.30 pound, that has got to be the dumbest business strategy I've ever heard of. From that moment on I made a commitment to never sell another hog to the conventional hog market.

That was the day we became a business rather than a hobby. I raised our prices to a place that gave us a comfortable profit margin based on our input costs.

At first, I felt sort of guilty for charging people over the conventional hog market. But then we started getting

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cards from our customers thanking us for selling them such a great product at a reasonable price. It was a lot of work initially to build the customer base but now we are struggling to produce enough to keep up with our customers' demands. Our marketing was originally just by reaching out to people we knew and through word of mouth. We really started gaining positive traction when we started utilizing Facebook.

to attract the biggest audience but sell the least. The ones in the barn with the pigs generate the most conversation, and the ones intended to sell pork do exactly that. I wish I could tell you we have a scientific strategy in regards to when we post them but it really just depends on what we have going on and what I feel helps best tell our story at the time.

I love the variety of products that you offer. How I'm a huge fan of your social media posts. How do did you come up with the different bundles? What is you plan for them? What advice do you have for your most popular? others trying to sell products on social media?

We worked really hard on selling wholes and halves for I was a little reluctant to do the whole social media 3 years. That is the easiest for us to do because we are thing initially because I am not at all tech-savvy. I just selling the customer a live hog. We deliver it to went to a breakout session at the Indiana State young the processor and then we're done. However, we kept farmers convention through Farm Bureau that was all hearing I wish we had a freezer because we would love about growing a retail farm business through social to try it. So this February we had 7 pigs made into a media. We decided to try Facebook. It was a hit right variety of cuts that we knew were popular based on away. People are curious about what we do. They want feedback from previous customers. Once we had the to know the farmer that raised their food. I believe meat I started thinking about what types of boxes and that the biggest part of our marketing is telling a story. price points would best work for our customers. We Facebook gives us a platform for that, and it doesn't have a $39 breakfast box that is basically bacon and cost us anything. We do a variety of videos and posts. sausage. A $49 grillers box that is pork burgers, pork Some of them are me being goofy impersonating Chris chops, and ham steaks. We also offer a $99 Berkshire Farley, some of them are educational explaining how Bundle that consists of about 26 pounds of various we raise our hogs and why we do some of the things cuts. I thought when we did them initially that the we do. And sometimes they are targeted to generate breakfast box would be the most popular because it sales by letting people know what we have available was the cheapest option. I was dead wrong we sold at that time. Needless to say, people seem to enjoy about 20 $99 Berkshire bundles in 2 days and are still the content and there is no question it has helped us taking orders for them. The really nice thing about sell pork. We have found that the funny ones seem selling them in boxes and bundles is that it gives us an opportunity to utilize the whole hog instead of just selling bacon and chops. I think our most popular item so far has been our pork burgers, this is great because I can turn anything into pork burgers. Something new we are excited about offering are brats we should have those available through the summer for people to enjoy.

How has COVID-19 changed your business? How have you adjusted and how do you think this will impact the future of Hertsel Berkshire Farm?

COVID-19 actually helped our business. There were a couple of weeks where meat was pretty picked over in the supermarkets. It just so happened that we had just filled our freezers up. We made one video and shared it to Facebook. It was an instant hit and we grew our existing customer base by probably 40% literally overnight. The timing for us could not have been any better. Our experience has been that the hardest part of growing our business is getting the initial sale. Once they have tried it they will usually be repeat customers.

We are currently sold out of butcher hogs until August and those orders are filling up fast. We have actually reached out to a couple of other breeders to help us fill our current demand until we can grow into it.

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Experience Berkshire

What advice do you have for other farmers going through this turbulent time with COVID-19?

a manufacturing facility that produces a product to be sold. If all you are doing is producing a product to be re-sold I would challenge you. There was a time my 6 In the midst of all challenges their lies an opportunity. sow herd was nothing more than a small factory farm.

Use the network that we have to grow your business. I believe there is a very limited opportunity to be a Be creative, remember you have a story that is worth profitable business if you are a small scale operation telling and people want to hear it. that only raises agricultural commodities. However, if you are committed to selling your agricultural Is there anything else that you'd like to add? commodities and telling your story the potential is endless. • In the almost 20 years I have been raising Berkshire hogs I have learned a ton. My wife and I have built our business from the ground up, we are very proud of the product we produce. I believe we are filling a niche that our community desires. Often times commercial agriculture is victimized and misunderstood. We do not believe there is any benefit in criticizing commercial production to sell our product. Yes our sows are grouphoused, yes they go outside, yes we raise pigs in bedded pens. That's all true but those are not the things that make our product better. The Berkshire breed has Hertsel Berkshire Farm done an incredible job of building a brand that we can Mike and Sarah Hertsel be proud of and recommend with confidence. We have all heard the term factory farms. I challenged myself to think about that last summer. A factory is simply

We’re making it easy to get Bansley Berkshire pork on your table!

To keep you safe, we are offering delivery to our pick-up Bentonville and Fayetteville locations: Click on maps for directions

Berkshire Pork Starter Bundle

King James Wine School

Berkshire Pork Tenderloin Non-GMO Order online, anytime! farmfreshcoop.org

Snack Lab Fayetteville

Pasture and woodland raised Berkshire Pork Non-GMO grain fed • Highest animal welfare May 2020 Issue

Sean & Carol Bansley

csbansley@yahoo.com

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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

GUEST WRITER

Berkshire, The Best Breed For The Diversified Farm words by Ryan Burnette

Photo courtesy of Ryan Burnette

Pedigree and longevity are valued traits. For over 200 years my family has tilled and worked the same land in rural Kentucky. While we have evolved over the years and many things are different, one thing that hasn’t changed is the struggle to make a living on a farm. This is a struggle that is not unique to us or our state. The days are gone when our farm in the Bluegrass could rely on only corn or hemp or tobacco to pay the farm gate receipts. As the years have passed, we too have continued to adapt our farm practices to make them more resilient. Our operation, Hickory Grove Farm, is now diversified with commodity crops, produce, meat,

eggs, and honey with plans for an event space and onfarm store. We sell our products directly to consumers and Berkshires are and have been a vital component in transitioning from mono-crop to our success and profitability in diversification.

I fell into breeding and growing Berkshires in a very roundabout way. I was a happy market vegetable grower with some chickens who were being overrun with Johnson Grass. Being at the time transitional organic, I was very limited to what options I had available to me to combat it. In doing some research

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I came across several articles and message board threads suggesting that pigs could be used to root up the rhizomes and help control it. I thought to myself why not give it a try. Best case, they help control my Johnson Grass, worse case I get to stock my freezer with homegrown pork. With that decision made, I began looking for a breed of a pig that would best fit into my system with no real interest or thought of selling pork commercially. I landed on Berkshires simply because they were a heritage breed that had a reputation for taste. (we will come back to this lucky accident later)

This small amount of infrastructure needed to start your operation is also a plus for the diversified farmer. For our pigs, we rotate them around pasture using three strands of electric fence, mobile feeders, waterers, and shade structures. We try to keep our mobile structures small enough to move with a truck or small tractor. Most of ours were built using freely available extension plans that are easily found on the internet. Unlike cattle, you don’t need a headgate or large handling facilities. There is also no need to go out and buy a bunch of specialized equipment or build a bunch of infrastructures starting out.

One of my first goals in adding pigs back onto the farm was that they needed to fit into the pasture-raised system. We already had pasture-raised chickens, what I like to call the gateway drug of bringing animals back onto the farm, so we had experience rotating animals on pasture. Being a heritage breed pig and reading other people’s experiences, I felt that Berkshires would do well in that system. They are hardy and even though we give them free choice to a regular hog ration they also forage very well and dig up and eat the Johnson Grass, their original job! Also, we use shade structures but with the pigs foraging most of the day they spend a lot of time out in the sun. With their dark skin, we have never seen any issues with our pigs getting sunburnt. Most of the year we also farrow on pasture which our Berks have excelled at. We even A.I. our gilts and sows out in the fields.

Another reason we like having Berkshires on the farm is that they are like extra workers happily giving back.

At the end of every season, we run our herd back through the vegetable fields. They do a great job of cleaning up any vegetables that didn’t make the grade or were missed during harvest. They also add back fertilizer to the fields and help turn over and aerate the soil, they are our natural rototillers. Our fields also seem to be more productive since we have added the pigs into the rotation. The soil also seems healthier.

Finally, the Berkshire breed has a very well-deserved reputation for taste and looks. The original reason we chose Berkshires has been a blessing in disguise. The meat practically sells itself! Our Berkshires has turned into a very nice year-round revenue stream for the farm. When competing against large grocery Berkshire pork sets you apart. A lot of times, you only get one Going hand in hand with raising on pasture, we also did chance to turn a person into a repeat customer. Not not want to invest a lot of money into infrastructure. only does the taste bring people back but even when people don’t remember our farm name they ask our market manager who sells the pork that’s “redder than normal”. The fact that Berkshire pork looks different than other pork is also a plus.

Our success with the Berkshire breed will cause give others the motivation to give them a try. They check a lot of the boxes that customers are wanting today and are well adapted for the smaller diversified farm.

Start small and as we said before, worse case, you get a whole freezer full of delicious pork! •

Hickory Grove Farms Ryan Burnette

Photo courtesy of Ryan Burnette

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Experience Berkshire

v r u “S

iv

Changing Times Sin e h t ce ing

2017 Progeny Test: #1 pen for pH

1960 ”

Pen farrowed outside gestation

2018 Progeny Test: Tied #1 pen for ADG

BRUMMER FAMILY BERKSHIRES BREEDING STOCK, FEEDER PIGS, MEAT

Ed & Meg Port Royal, PA

Pete, Heather, Ethan and Ella Millerstown, PA | 717-877-4000

THE GAME OF PEDIGREE:

BERKSHIRE EDITION Pedigree is a board game based on actual genetic biology and real-life decisions of animal breeding to produce show ring champions and top-dollar animals.

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AROUND THE TABLE

Let’s Get Grilling words by Mallorie Boggs

Summer is my favorite time of the year. My love for it isn’t attributed to the warm weather but more so the food that the weather brings out.

For some, grilling is our go-to. It’s easy to fire up and takes little time to make a piece of meat or a vegetable just right. Not to mention the easy cleanup of a grill (as my pastor would say, that’s a good place for an “amen”). Here are some tips for grilling pork:

PORK CHOPS

When selecting your chops to grill, the thickness and type play a role in how it will cook. The presence of the bone is a personal choice, but it is one that will make a difference in the finished plate. A bone-in pork chop will give an even cook as the bone ensures a consistent thickness across the top. Speaking of thickness, the height of the pork chop depicts the time needed on the grill. Pork chops that are one to two inches thick will retain moisture better as they require a slower cook coming off more tender.

Marinades are an easy, tasty way to enhance the natural flavor of Berkshire pork. The night before your planning to put them on the grill, put an easy marinade or brine over the chops and refrigerate until it’s go time.

PORK TENDERLOIN

Contrary to our friend the pork loin, tenderloins are great on the grill. With a nice rub and some heat management, you’ll be enjoying this dinner in no time. First, use a rub of your choice thoroughly on the tenderloin. This can be done a few minutes before, but we suggest the night before for maximum flavor. Next, heat your grill so that the internal temperature is 450 - 500 degrees. Don’t use the external thermometer on your grill hood. For accuracy, we recommend making the small investment in a grill surface thermometer.

Once your grill reaches the ideal temperature, keep 1/2 of your burners on low heat and 1/2 on mediumhigh. If you’re using a charcoal grill or a grill-smoker combination, manage that internal grill temperature in the 450 - 500-degree range. Rotate the tenderloin every five minutes for even cooking. Tenderloins taste the best when cooked to an internal temperature of 145 degrees with a three-minute rest.

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QUICK + EASY MARINADES

1 2 3

• 1/3 cup soy sauce • 2 tbsp water • 2 tbsp ​brown sugar • 2 tbsp mild chili sauce • 2 garlic cloves (minced) • 1/4 tsp ground black pepper • 1 pinch salt • 1/2 cup olive oil • 1/4 cup lemon juice • 1 tbsp garlic minced • 1/2 cup balsamic vinegar • 1/4 cup Worcestershire sauce • 1/3 cup brown sugar • 1 tbsp Dijon mustard • 2 tsp coarse salt • 1 tsp black pepper

• 1 cup vegetable oil • 1/2 cup ketchup • 2 clove of garlic • 4 tbsp apple cider vinegar • 4 tbsp brown sugar • 4 tbsp soy sauce

SAUSAGES AND BRATWURSTS

Slow and easy does it. If you’re grilling links, the goal is to keep all of the juices inside. Berkshire pork has a higher natural fat content that other pork options.

If the sausage or bratwurst is grilled over too high of heat, the fat renders at a faster rate causing the juices to expand the casings and leak. If you grill sausages and bratwursts over high heat, you’re going to lose flavor.

To prevent a bratwurst blowout, simmer your sausages in a liquid. Beer, wine, stock, or simply water will slowly bring the temperature of the pork up and steadily render the fat. Now, if you’re like me and hate doing the dishes, feel free to break out the cast iron skillet and simmer over the grill. Once the simmer is done, sear your links on the grill to finish.

Have a favorite grill recipe that you’d like to share?

Tag @ExperienceBerkshire

So now let’s get out those grills and gather around for the great smell of Berkshire pork. •

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RECIPES

Sweat Heat Dry Pork Rub Step 1. Combine: • 4 tbsp brown sugar • 4 tbsp smoked paprika • 2 tbsp coarse salt • 1 tbsp ground black pepper • 2 tsp garlic powder • 1 tsp cumin • 1 tsp red cayenne pepper Step 2. Rub thoroughly covering your favorite Berkshire pork cut

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RECIPES

Grilled Pineapple Berkshire Pork Chops Step 2. Pour marinade over your Berkshire pork chops, bone-in or boneless will work.

Step 1. Make the marinade by whisking together: • 1 cup soy sauce • 1/4 cup water • 1 tbsp sesame oil • 1/2 cup brown sugar • 1/4 tsp ground ginger • 1/2 tbsp garlic powder • 2 tbsp ketchup • 1/2 cup pineapple juice

Step 3. Turn your grill on medium-heat.

Grill pork chops with pineapple rings on top.

Step 4. Once pork chops reach a

temperature of 145 degrees, remove pork chops from grill and let

rest for 3 minutes.

Step 5. Serve with pineapple rings and scallions.

Download your Pork Cooking Times and Temperatures Guide at pork.org

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Experience Berkshire

ONE LAST THING

Berkshire Pork: The Breed Of Kings words by Mikayla Wehrle

For hundreds of years the British Royal Family kept Berkshires at Windsor palace. The quality of their meat was so unmatched and rare that only rich families in England could afford to raise them. They even named a famous Berkshire boar Windsor Castle, having been farrowed and raised within sight of the towers of the royal residence.

This boar was imported to the U.S.A in 1841, creating a stir in the rural press. English writings suggest that the first Berkshire hog was discovered by Oliver Cromwell’s army, in the county seat of the shire of Berks in England. After the war, they carried the news of these amazing pigs to other parts of England. These pigs were larger than any other swine of that time and produced higher quality hams and bacon. The original Berkshire was a reddish or sandy colored hog, sometimes spotted. Later this original breed was refined with a cross of Siamese and Chinese blood, which gives the color pattern we see today along with the quality of more efficient gains. This was the only outside blood that has gone into the Berkshire breed during the time of recorded livestock history. For 200 years the Berkshire bloodstream has been pure, according to today’s records.

1875, a group of Berkshire breeders and importers met in Springfield, Illinois, to establish a way of keeping the Berkshire breed pure. These agricultural leaders of the day felt the Berkshire should stay pure for improvement of swine already present in the United States and not let it become only a portion of the “Common Hog ‘’ of the day. On February 25 of the same year, the American Berkshire Association was founded, becoming the first Swine Registry to be established in the world. This society drew forth an an enthusiastic response from men working with the breed both in this country and in England.

The first hog recorded was the boar, Ace of Spades, bred by Queen Victoria. So the next time you sit down to a bite of Berkshire pork remember you are eating the pork of royalty. •

The first Berkshire pigs were brought to the The U.S.A. in 1823. They were quickly absorbed into the general hog population because of the improvement they created when crossed with early American stock. In

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From the 2019 auctions May 2020 Issue

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From the July 1942 Edition of the Berkshire News . . .

MOORE LEAVES CONNER PRAIRIE

With the 150th anniversary of the Association coming up, we would like to share some articles that we found interesting. We hope that others will as well. The first article has a personal connection. Our Uncle Crawford first met E. B. Moore at the 1936 Berkshire Congress at Indianapolis when he purchased a boar from Conner Prairie and a bred gilt from E. J. Barker. He always thought a lot of Ike Moore, both personally and professionally.

After seven years as Swine Superintendent at Conner Prairie Farm, E.B. Moore has purchased the entire Berkshire herd which is descended from animals he sold to Conner Prairie in 1935. While final details of the transfer as being completed, Mr. Moore will remain at Conner Prairie.

Thereafter the herd will be located at the Moore farm at Sheridan, Indiana.

Included in the deal were the herd boars, Conner’s Masterpiece, sire of the 1940 Indiana Grand Champion and the 1941 Indiana Junior Champion boars; Conner’s Highwood Count 2d, first senior pig at Indiana in 1939 and first yearling in 1940; Conner’s Defender 2d, littermate to the ‘40 Grand Champion; Conner’s Frisky Lad, a 1,000 pound grandson of Sycamore Frisky Girl; Conner’s Defender 6th, littermate to the ‘41 Junior Champion; and Conner’s Dream Pride 5th, full brother to the $500 Dream Pride, recently purchased by Killbuck Farms.

In the group of 50 brood sows were 10 double granddaughters of Mr. Moore’s foundation sow, Eliminator’s Countess; 30 great granddaughters and 10 other sows directly descended from her. Eliminator’s Countess was Grand Champion at the major shows in 1930, including the International of that year.

A great brood sow as well as a Grand Champion individual, her descendants are to be found in herds throughout the breed. At Conner Prairie Farm she produced Conner’s Eliminator Pride, her greatest son. He was undefeated as a junior yearling in 1936, while his sons in turn gained a wide reputation.

One of them, Conner’s Renown 2d, was Grand Champion at the Ohio state fair in 1939, and later went to head the Watne herd at $550.00. A littermate, Conner’s Renown, has made his mark on the Pacific Coast, where his daughters have been showing up exceptionally well in Record of Merit sow testing. Still another son, Conner’s Pride Ace, sired a number of first prize and champion barrows at the

national prominence during the 1928 show season. In that year he showed among others, the Grand Champion boar at Illinois, Lucky Lindy 2d.

Thereafter, the herd was a consistent winner at state fairs of the Corn Belt and at the International Live Stock Of this group of 50 sows, 45 are great Exposition. granddaughters of old Sycamore Sunspot, the 1931 International Grand At Conner Prairie the herd continued Champion boar, and head of the to be a heavy money winner at the Sunspot family. Among the sons of major shows and became known far Sunspot that have gone down in show and wide as a source of foundation ring history and the annals of the Breed stock during the breed’s resurgence. are Sunspot Leader, first as a junior pig Conner Prairie Farm became the at the 1932 National Swine Show, and largest recorder in the breed and its the sire of Conner’s Eliminator Pride; sales of registered Berkshires topped and Sunspot Value, first prize junior the list for the nation. Among the yearling at Indiana in 1933. The 1939 large shipments of foundation stock Ohio Grand Champion was a double from this farm to new territories was grandson and also a great grandson of a truckload of 30 head consigned to Nebraska in the fall of 1938 when that the old boar. state was just becoming BerkshireAs the herd stands today, the blood conscious in a large way. of Sycamore Sunspot and Eliminator’s Countess predominates, with an E.B., or “Ike” as he is known to large outcross of Sycamore Critic in some of numbers of friends throughout the Berkshire fraternity and the swine the pedigrees. industry, has played a prominent role This Critic blood has had a considerable in the activities of the breed ever since influence. He himself was Grand he bought his first Berkshires from the Champion at Indiana in 1939, while veteran breeder W.G. Riley, and took to at the last National Swine Show, held the show circuit. Always a successful at San Francisco, the Grand Champion exhibitor, he has on numerous went to one of his sons— Sycamore occasions appeared as judge of major Critic’s Bob. This ‘39 National Grand swine shows. He officiated at the 1936 Champion was owned and exhibited by National and has tied the ribbons at Alex Wilson of Pomona, California, and Iowa, Ohio, and Wisconsin in recent later was sold to head the large herd at years. For three successive terms, he Worthington Ranch near Bakersfield. served as president of the American Sycamore Critic was a son of Sycamore Berkshire Association and has several Frisky Girl, the 1937-38 National Grand terms on the Board of Directors.

Champion Sow. In going back to his own farm, Ike While it will be necessary for Mr. Moore Moore takes a herd of hogs that has to cut down the side of the herd to fit long enjoyed a national reputation. his farm layout at Sheridan, the heart The breed is indeed fortunate that he of the herd will remain intact, and as able to re-purchase the herd from the line of breeding carried through Conner Prairie Farm and to go forward the Conner Prairie will be continued with the same blood that has done so well under his direction for the better unbroken. part of two decades.

The herd was started by Mr. Moore in the middle twenties and came into International for Purdue University, and last fall, as senior herd sire in the Voris Chapman herd, he stood first in the aged boar class at Indiana while one of his daughters was third in the junior gilt class.

Patterson’s registered Berkshires ™ 64 Red Mill Lane | Crimora, VA 24431 Ph: 540-649-5759 | redmill@newhopetel.net www.pattersonberkshires.com

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Experience Berkshire

D I R E CTO RY AJC Berkshires

Patterson’s Registered Berkshires

Adam and Al Conover & Families conover@conoverauction.com Adam: 515-491-8078 Al: 816-676-8560

John Patterson & Family patterja@jmu.edu 540-649-5759

Bansley’s Berkshire Ridge Farm Sean and Carol Bansley csbansley@yahoo.com 641-414-7317 641-414-7318

Petrik Farms

Jim Petrik & Family petrikfarms@vastbb.net 605-661-7179

SIG International Iowa Inc. sig@sigiowa.com 712-725-2172

Brummer Family Berkshires Ed and Pete Brummer & Families brummer@pa.net 717-877-4000

Wachtel Station, LLC Greg Smith & Family wachtelstation@gmail.com 970-443-5527

CryoSires, LLC

Dustin Bauer dustin@cryosires.com 217-778-4487

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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BERKSHIRE

The next issue of Experience Berkshire is released September 1.

Telling the story of the Berkshire breed

Email Mallorie Boggs, mallorieboggs@gmail.com November 2019 Volume 1, Issue 3

May 2020 Issue

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+ 15 FLAVORS OF SAUSAGES + BRATWURSTS

Wippel Family

BERKSHIRE PORK

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JEFF WIPPEL & FAMILY • ORIENT, OH wippelfamilyberks.com Experience Berkshire

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Experience Berkshire