The Wessex saddleback pig has a black coat with a white band covering the front legs and shoulders. Originating from the New Forest in southern England, the Wessex saddleback was a foraging breed for over ten centuries, thriving on natural woodland pasture. It is known for producing excellent bacon. Its lack of adaptability to intensive faming systems resulted in its decline and subsequent extinction in its native England. However, pedigreed animals were imported to Australia and New Zealand in the early 20th century, and an Australian pedigree register (or herd book) was established. Today, there are at least nine registered pedigree herds of the Wessex saddleback pig in Australia. The pigs are raised outdoors in a free-range system, and the flavor of this breed’s meat reflects its pastured diet. Wessex saddleback pork, and particularly its bacon, is widely acclaimed by chefs and consumers, and has even been described by French chef Stephane Reynaud as “the best he had ever tasted.” The bacon received the title of “Best Bacon” in The Foodies’ Guide to Melbourne 2010. Wessex saddleback pork is increasingly appearing on restaurant menus as chefs and consumers become familiar with its superior flavor. Demand almost exceeds supply. It is also available to home cooks at some farmers’ markets. However, this breed is still not raised in large numbers in Australia and New Zealand and is considered a rare breed in both countries.