I am looking for heritage pork in Los Angeles. Specifically, Red Wattle, Large Black, Berkshire, or Gloucestershire Old Spots. From what I understand, Duroc and Hampshire can be as dry and bland as super market pork.
Pears and Barnett are the only people in SoCal, that I know of, that are raising mangalitsa. That said, be prepared for heroic doses of delicious creamy fat. It may actually be too much if a good thing for many applications.