Der Tagesspiel writes about pigs and pork - specifically high quality pork, nose-to-tail cuisine, marbling, etc.
The picture they use a blonde boar, photographed on Christoph Wiesner's farm.
It mentions some things that I've brought up before. Here I'm quoting the Google translation of the article:
Who wants to buy quality, must make the usual meat counters a bow and seek alternatives. Niche players to experiment with old pig breeds, such as anglers semi-pigs, Bunte Bentheim, Schwäbisch-Hall, Mangalitzaschweine, Hampshire, Duroc. Which are often crossed with modern high-performance boars, for pure-bred pigs of old breeds often with too much fat. Still, the best meat, Wolfgang Müller has ever eaten came from a purebred Hungarian Mangalitzaschwein. "Great, I have a fine lard, bacon fat, cut that was firm and crunchy!" Says the Berlin Koch.That's an entirely typical result. E.g. study #1 and study #2.
In Europe, Wolfgang Mueller can get pork from various breeds. It isn't like the USA, where choices are quite limited. You have to figure he's got a good sense of what's on the market. Unsurprisingly, Mangalitsa tastes the best; if you've got the money, its the stuff to buy.
Meat Researchers Branscheid holds the neck portion of the pig, which has often retain the best marbling, for particularly interesting.People love pig necks, fresh or cured. If I want to give someone his first taste of Mangalitsa, I prefer to sell him a piece of neck, because it makes a very good impression.