Pig Breed Guide

Enlarge Image Image Gallery These piglets might grow up to be a financial boon to a farmer. Alan Carey/Photo Researchers Inc.

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WEB EXTRA: Five Additional Pig Breeds 

On most farms, pigs are a staple. They are often a hardy bunch, which means care can be more simple than with other livestock, and they are able to dispose of food that otherwise might go to waste. For what you put into raising swine, the payout can be very good in terms of meat production, grass control with grazing, and the overall joy of raising this smart, jovial type of livestock.

In the March/April 2009 issue of Grit, we excerpted a book (Storey’s Illustrated Breed Guide to Sheep Goats Cattle and Pigs by Carol Ekarius, which you can purchase here) to bring you a swine breed guide. The following is GRIT’s guide, referencing both Ekarius’ book and the folks at Oklahoma State University. 

American Yorkshire

Yorkshire pigs were developed in York shire (county), England. In England, the breed is still known as the English Large White.

The majority of sources indicate the Yorkshire first landed in America in Ohio, around 1830, about 60 years prior to the formation of the American Yorkshire Club. From 1830 to the 1940s, the American Yorkshire breed experienced some ups and downs, and farmers were tough to sell on the breed. One reason is because back then, lard was selling for the same price as muscle, so there was little reason to raise hogs for meat.

There was a spike right around 1940, and from 1957 to 1972, around 500,000 Yorkshires were registered with the American Yorkshire Club, compared to 200,000 during the initial 64 years. During these years, the American Yorkshire gained national prominence.

Functionality: Bacon, ham, pork in general; maternal
Appearance: White; long, straight back; upright ears, smaller than that of the Landrace; black spots on the skin are accepted for registration, but are undesirable
Size: Large and long, comparable to Landrace
Population: Healthy U.S. population
Origin: Bred in England
Known for: Meat, mothering ability 

Berkshire

Oliver Cromwell’s army is said to have discovered the Berkshire in the shire of Berk. They were originally sandy-colored, which explains the sometimes reddish, sandy color of hairs in their white spots. Later, the breed was crossed with Siamese and Chinese blood. Records indicate the bloodstream has been pure for the last 200 years. Berkshires are thought to have been brought to America in 1823.

Functionality: Meat, terminal sire (a breeding male used to generate market animals, usually hardy and good meat qualities)
Appearance: Black, with white spots that may or may not have a brownish-red, sandy tint in them; spots on the tip of the tail, snout and four white-stockinged feet; short, perky ears pointing skyward; short snout
Size: Medium
Population: Healthy U.S. population
Origin: England
Known for: Meat and hardiness, terminal sires 

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