Heritage breeds are prized for juiciness, flavor and tenderness. The meat is pink-hued and heavily marbled. High fat content makes heritage pork suitable for long cooking and high-temperature cooking. Heritage pork is prized by top chefs, 5 star restaurants and knowledgeable consumers. Because of the higher fat content, it's hard to overcook heritage pork (not the case with the lean, conventionally raised stuff). For maximum tenderness, lean cuts like pork tenderloin and chops should be just slightly pink when served. For larger, tougher cuts (think pork shoulder), a low-oven-temperature, moist-heat method (such as braising) and a long cooking time are recommended.