Pig Breed Guide

Chester White

Originally known as the Chester County White, as in Chester County, Pennsylvania, the place of origin. The Chester breed itself originated in Jefferson County, New York, then was bred with Yorkshire and Lincolnshire breeds from England. Between 1815 and 1818, a white boar was introduced in the mix, and the Chester White was born. The first Chester White Record Association began in 1884. Several other associations branched out, until all were consolidated into the Chester White Swine Record Association in 1930.

Functionality: Meat, crossbreeding
Appearance: White, some black spots on skin are permitted for registration; long body; straight back; floppy ears
Size: Medium
Population: Healthy
Origin: United States
Known for: Meat, hardiness, production in variety of settings 

Duroc

The Duroc was developed in the United States in the Corn Belt and in the East. Its original name was Duroc-Jersey, and the early history is somewhat unclear as to exactly what the mixture of breeds was from which the Duroc was derived, but New York state is the first-known state where Durocs existed. They gained national recognition at the Duroc-Jersey show at the 1893 Chicago World’s Fair. They claim the highest conversion rate of feed to meat of any breed raised in the United Staes today.

Functionality: Meat, terminal sire
Appearance: Red skin with red, brown, or even black hair. Relative to other pigs, the Duroc has what you would call an athletic build in the realm of pigs. Short, floppy ears; short snout
Size: Large
Population: Healthy in the United States
Origin: East coast United States
Known for: Unequaled conversion rate of feed to meat; tasty meat 

Gloucestershire Old Spot

The Gloucestershire Old Spot came from the Berkley Valley of England. The exact location of origination is unknown, but breeders started a registry in the shire of Gloucestershire in 1912. The Old Spot is among the largest of breeds in England. Around 1950, the breed nearly became extinct, but has recovered and today exists in large numbers in Britain. In past times, they were known to eat scraps on farms in Gloucestershire, and that trait continues today as they are known for their excellent foraging ability.

Functionality: Meat, lard
Appearance: Predominately white, with black spots; huge, floppy, droopy ears, medium-sized body with a curved back
Size: Large
Population: Critical. Numbers were never high in the United States., but around 1990, they were almost entirely gone. Americans had to import some from England, and today there are a couple dozen breeders.
Origin: Gloucester, England
Known for: Hardiness and foraging ability