The Different Breeds of Swine

The Berkshire is one of the oldest of the improved breeds of swine. Its origin was in Berkshire County, England and was first brought to the United States in 1823.

Berkshire hogs are black and generally have six white points, including four white feet, some white on the face, and a white switch on the tail. Any or all white points may be missing.

An animal of this breed with more than 10% of the body in white markings is disqualified for registration. The most distinctive characteristic of Berkshire is its head. The snout is short and turned up; the ears are erect.

In conformation and fleshing, the Berkshire generally conforms to the ideal meat-type hog and produces a high-grade carcass. A mature Berkshire hog is of medium size.

The Hampshire breed originated in Southern Scotland and Northern England. It was known as the “Old English Breed” and admired for proficiency, hardy vigor, foraging ability, and outstanding carcass quality.

- Hampshire’s were developed in Boone County, Kentucky, from foundation stock known as the Thin Rinds and Belted Hogs raised in the New England states.

- The Hampshire is a black hog with a white band around the body at the shoulder including the front legs and feet. The head, tail, and back legs are black. The ears are erect and the face is longer and straighter compared to other breeds.

- Hampshire sows are very prolific, have extra longevity, and make good mothers. They have been used extensively in crossbreeding because of their good carcass quality. The modern Hampshire is the leader in producing carcasses of high quality. In size, the Hampshire is smaller than some breeds.

The Landrace came from descendants of the Danish Landrace that had its origin in 1895.

For many years, Denmark refused to export purebred Landrace breeding stock because the Landrace was used mainly for bacon exporting for the country of Denmark. The Landrace breed was first imported in 1934 to the United States for experimental purposes only.

In 1949, the Ministry of Foreign Affairs of Denmark released its restriction on the breeding of the Landrace for purebred breeding stock. Following the removal of restrictions on the Denmark Landrace, other importations of Norwegian and Swedish breeding stock were crossed leading to the development used today.

The Landrace has white hair and skin, although small black spots on the skin are common. Any black hair on the animal can be grounds for refusal of registration by the breed association.

Distinguishing characteristics include a long, deep side, a flatter back, a straight snout and trim jowl, and very large, slightly drooping ears. Landrace breeds are promoted for their ability to cross with other breeds and are known for their length of the body.

Landrace sows are prolific, farrow large litters, and possess good mothering ability. The breed is medium in size and is noted for its efficient feed utilization and meaty carcass.

Poland China was developed between 1800 and 1850 in the Miami Valley region of Warren and Butler Counties in Ohio.

Parent stock used in developing the breed was the White Byfield Hog from Russia, the Big China Hog from Pennsylvania, the Irish Grazer from Ireland, the Berkshire, and native hogs. Poland China is black with six white points. Points include a blazing white face, white feet, and a white tip of the tail. The absence of one or all of the white points does not disqualify the animal for registration.

A high percentage of white markings on the animal is acceptable, although discouraged. The typical Poland China has good length and thick hams and it produces a highly desirable carcass. Poland China is a large breed. Drooping ears and a trim head are characteristic of these hogs.

The development of the “Spot” was the same as the Poland China, since they differ only in color.

- The National Spotted Poland China Record Association was organized in 1914, but the name was changed to the Spotted Swine Record in 1960. The desired color of the Spotted hog is 50% black and 50% white. However, to be eligible for registration, between 20% and 80% of the body must be white.

- This breed resembles the Poland China in conformation and type. Head characteristics of the breed include drooping ears. Spots are a large breed known for producing fast growing and feed efficient offspring.

The Yorkshire, known as the Large White breed, was developed in England in the County of York. The Yorkshire was imported to the United States around 1830 from England to Ohio.

At first, Yorkshire failed to gain popularity with the farmers due to its slow growth rate and short nose. With selection and importation, the Yorkshire improved to a more durable and productive breed. Today, the Yorkshire is one of the most recorded breeds of swine in the United States.

The Yorkshire is white in color with occasional black freckles on the skin. It is an extremely long, deep-sided hog with high carcass quality. It is known to be very prolific.

The Yorkshire breed is known to have excellent mothering ability and is often referred to as the “Mother Breed.” Distinguishing characteristics of the head include a slightly dished face and erect ears. The Yorkshire is a large breed and has been used widely in crossbreeding programs.

This breed’s birthplace is Pietrain, Belgium, from which it takes its name, although its exact origin is unknown.

The early Belgian Pietrains were smaller-framed, with low daily gains and a genetic stress factor. This brought out the beginning of the German Pietrain, which had a larger frame and offered maximum muscle.

The German Pietrain produces high-quality meat for the market and is stress-free. The combination of these strains of Pietrains has given the breed a reputation for improving the quality of market swine.

-Most producers use this breed to cross with other pure breeds to get hybrids with very desirable carcass traits.

The color marking of the Pietrain varies. Some Pietrains are black with white markings because the Belgian Pietrain had Berkshire influence. Some Pietrains are lighter or white in color with black markings, due to the Landrace influence. Any reddish tint is unacceptable in the Pietrain.

The Pietrain has erect ears and is medium in size. • Distinguishing characteristics of the Pietrain include short legs, heavy muscling, and a high proportion of lean to fat. • Pietrain sows are prolific, but lack mothering capability and milking production.

The first hogs known as Herefords originated on the farm of R.U. Webber of La Plata, Missouri. Mr. Webber was said to have made his first crosses in about 1902, and these ultimately involved several breeds.

They were "a cross of white and red-blooded stock Duroc, Chesters and OIC's (Ohio Improved Chesters) and a peculiar blood strain on graft." None of the present-day Hereford Hogs trace to the Webber bloodlines.

The Color Pattern. In order to be registered in the National Hereford Hog Record Association, an entrant must ". . . have a white face, not less than two-thirds red exclusive of face and ears, with at least two white feet - white showing not less than one inch above the hoof.

They must be red in color, either light or dark red." The shade of red may vary from light to dark, but a deep red color is preferred. An animal that has a white belt or carries more than one-third white, exclusive of the head and ears, is not eligible for registration and cannot be exhibited.

They must be red in color, either light or dark red." The shade of red may vary from light to dark, but a deep red color is preferred. An animal that has a white belt or carries more than one-third white, exclusive of the head and ears, is not eligible for registration and cannot be exhibited.

The Tamworth is an English breed of hog that was of distinctly bacon-type. The exact origin of this old English breed is not definitely known, but a Tamworth Swine Association booklet says: The Tamworth originated in Ireland where they were called "The Irish Grazer". About the year 1812, it is said that Sir Robert Peel, being impressed with the characteristics of them, imported some of them and started to breed them on his estate at Tamworth, England. They have been bred quite extensively ever since they were imported into that country.

The body type, coloring, and general temperament of the Tamworth suggest that it is more a direct descendant of the old English hog than any of the other breeds of English origin. Concerning the very early Tamworth, E. Day wrote:

The Tamworth has a very practical red coat. The color may vary from a golden red to a dark red. Large and numerous black spots in the hair are considered quite objectionable, as are curly coats. The coat should distinctly indicate quality, and animals with swirls are not eligible to record.

In general appearance and type, the Tamworth is not particularly impressive to people who have been looking at other hogs, because it is comparatively long of neck, long of leg, and lacks in width of body. On the other hand, no one can fail to admire the breed's smoothness and quality as shown by the firm, trim jowl, firm underline, and firm fleshing. The depth of side is also most commendable.

Tamworth are very deep-sided hogs and are uniform in their depth of side. They carry a strong, uniform arch of back, and while not as wide of back as hogs of the thicker breeds, they do have a very muscular top and a long rump. The ham is muscular and firm although it lacks the size and bulk found in most other breeds.

The head of the Tamworth is rather striking as compared with that of many other hogs in that it is long and has a snout that is moderately long and quite straight. When seen from the side, the face usually has a very slight suggestion of a dish, but a short or turned-up nose is unacceptable. The ears are of medium size and should be carried erect; a slouching or drooping ear is regarded as undesirable.

The native pigs are generally small and mostly solid black or black and white, with small ears, sway back, and with weak pasterns. They have good mothering ability, mostly prolific, and generally resistant to adverse conditions and adapted to local rural farm conditions.