No idea. He has two sows that are whitish with black spots or belted. Piglets all look similar. His grandkids usually show a couple of the pigs at their county fair and he puts the rest out in a lot and feeds them out. We buy one when it's around 300lbs, and take it to our local locker. Yummy stuff.
The breed makes a huge difference in the meat flavor. Pigs used to be raised to create large amounts of lard. As time passed people wanted leaner cuts of meat so hogs were bred to be leaner. Fat gives a large amount of the flavor to the meat also. When cuts get so lean that very little fat is on them, This made them more bland.
One other way to tell on pork is the color. There is a reason they went away from "the other white meat" as their catch phrase. The whiter the meat, the leaner and less flavorful it will generally be. So look for loins or chops that have as much of a reddish tint as possible to them. The redder tint will typically signify a higher pH to the meat. A very pale looking cut will be less flavorful.
Two things make up most of the flavor difference in pork. The genetics if first (certain breeds just have a different taste) and the processing plant is second.
