Pot belly pigs taste fine to me, and were easier to handle and process due to their smaller size. My grandfather was opportunistic when it came to pork procurement; there are always lots of people who regret their pot belly purchase and are looking to give their pet a new home, so I've eaten quite a few pot bellies over the years. I've never seen them being sold for meat, but they must be, or should be, in my opinion. Reading this thread, the fattiness might be part of why I like pot belly so much. The trend for a long time was towards leaner meat, and if that's what you prefer, fine, but my favorite parts of pork has always been the uninterrupted slabs of solid fat.
My grandfather never raises the pigs himself, though, so I never had a notion of how economical raising a pot belly - or any pig - would be.
My grandfather never raises the pigs himself, though, so I never had a notion of how economical raising a pot belly - or any pig - would be.
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