Chore Boys Heritage Pork
We are a small family farm in Elkhart County Indiana which is in the Northeastern part of the state. Our two sons had an interest in raising heritage pastured pigs to provide locally grown pork to our surrounding community.  Hence, our small swine operation was born. 
Having grown up on a hog farm in Northern Indiana over 40 years ago I wanted to give my two boys an opportunity to experience the time and committment it takes to nurture and raise livestock on our small farm plot in Goshen, Indiana.  
After extensive research we decided that the best fit for our operation was to pick a breed of hog that is adaptable to the Midwestern weather conditions.  We decided on three heritage breeds: Berkshire, Duroc, and Old Spots.  
Thanks for visiting our site.  We hope you enjoy and please contact us for your farm fresh pork! 
  1. Berkshire piglets
    Berkshire piglets
  2. Berkshire Farrowing
    Berkshire Farrowing
  3. Duroc Piglet
    Duroc Piglet
  4. Texas Cousin
    Texas Cousin



Over three hundred years ago the Berkshire hog was discovered by Oliver Cromwell’s army, while in winter quarters at Reading, the county seat of the shire of Berks in England. After the war, these veterans carried the news of the wonderful hogs of Berks to the outside world; larger than any other swine of that time and producing hams and bacon of rare quality and flavor. This is said to have been the beginning of the fame of the Reading Fair as a market place for pork products.
According to the best available records, the first Berkshires were brought to the United States in 1823. They were quickly absorbed into the general hog population because of the marked improvement they created when crossed with common stock.
In 1875, a group of United States 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 rather than letting 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 enthusiastic response from those working with the breed both in this country and in England. The first hog ever recorded was the boar, Ace of Spades, bred by Queen Victoria of England.
The American Berkshire Association in West Lafayette, Indiana maintains the records and registry of the most influential breed of swine in the history of the world. Berkshires have had great influence upon the swine industry for the past 125 years, and the American Berkshire Association has made people aware of the importance of purebred animals. It was agreed upon when the society was established, that only hogs directly imported from established English herds, or hogs tracing directly back to such imported animals, would be accepted for registration. The breed today is descended from these animals recorded at the time or from breeding animals later imported.
Many breeders have emphasized leanness while sacrificing meat quality and taste, yet the Berkshire has a well known history of producing a beautifully marbled carcass full of rich wonderful flavor. When consumers want pork that tastes good the Berkshire above all others is their favorite, not only in the United States but also in the foreign market.
Berkshire characteristics have been established and purified over a very long period of time, and Breeders around the world have been working at the task of maintaining and improving Berkshires as far back as any record goes. 
Berkshire pork is exquisite because of its rich flavored taste, deep coloring, and fine marbling which is similiar to that of a well marbled steak.  Compared to today's commercially grown pork which is often dry and bland.  Berkshire hogs consistently produce sweet, tender, moist, and juicy meat which is highly palatable. There is no comparison to the pork found in your local supermarket to that of a Berkshire.
Berkshire pork is superior and it’s world renowned for it’s exceptional qualities. Chefs and culinary experts are demanding Berkshire pork to be used in their up-scale restaurants and fine dinning establishments all across the world. 


Duroc meat is clean and crisp. Its taste and texture are refined and easy on the palate. Duroc pork is traditional – not too fat, not too lean, not too strong – but is certainly more flavorful than its confinement raised counterparts. In fact, Duroc genetics were used in the foundation of the pig industry, which gained momentum in the 20th century.


Originating in the Berkley Vale of Gloucestershire during the 1800s, the Old Spot was bred to lounge around in the orchards of England, where its sole responsibility was to clean up fallen fruit. The breed became rare after World War II, when the shift to intensive confinement production reduced interest in grazing pigs. Due to its supreme laziness, Spot meat is very delicate – even its fat is edible and milky. Old Spots carry a distinct layer of backfat and marbling within their meat, making them the bacon pig of choice for many.