Breed Description

Black with white on the face, legs, and tail. Erect ears
Berkshire

Chester White White with small, partially drooping ears

Duroc Red with partially drooping ears. Muscular

Hampshire Black with a white belt. Muscular

Landrace White with large, drooping ears. Very long-bodied

Poland China Black with white on the face and legs. Partially drooping ears

Spotted Swine Black and white spotted. Partially drooping ears

Yorkshire White with erect ears. Long-bodied.

It is believed that the majority of the breeds we now know are descended from the
Eurasian Wild Boar (Sus scrofa). Archaeological evidence from the Middle East
indicates domestication of the pig occurs as early as 9,000 years ago, with some
evidence for domestication even earlier in China. Figurines, as well as bone, dating the
sixth or seventh millennium BC have been found at sites in the Middle East. Pigs were
also a popular subjects for statuettes in ancient Persia.

While most livestock were utilized initially by nomadic peoples, swine are more
indicative of a settled farming community. The reason for this is simply because pig are
difficult to herd and move for long distances. Pigs have become vital to the economy in
parts of the world. For example, there exists a "pig culture" in New Guinea as strong
and complex as any African culture based on cattle.

Swine Breeds
 

American Landrace SwineAmerican Yorkshire SwineAngeln Saddleback SwineArapawa

Island Swine
 

Ba Xuyen SwineBantu SwineBeijing Black SwineBelarus Black Pied SwineBelgian

Landrace SwineBerkshire SwineBritish Landrace SwineBritish Lop SwineBulgarian
White Swine
 

Cantonese SwineChester White SwineChoctaw Hog SwineCzech Improved White

Swine
 

Danish Landrace SwineDuroc SwineDutch Landrace Swine

 

Fengjing SwineFinnish Landrace SwineFrench Landrace Swine

 

German Landrace SwineGloucestershire Old Spot SwineGuinea Hog Swine

Hampshire SwineHereford SwineHezuo Swine

 

Iberian SwineItalian Landrace Swine

 

Jinhua Swine
 

Kele SwineKrskopolje SwineKunekune Swine

 

Lacombe SwineLarge Black SwineLarge Black-White SwineLarge White

SwineLithuanian Swine
 

Mangalitza SwineMeishan SwineMiddle White SwineMong Cai SwineMinzhu

SwineMora Romagnola SwineMukota SwineMulefoot Swine
 

Neijiang SwineNingxiang SwineNorwegian Landrace Swine

Ossabaw Island SwineOxford Sandy and Black Swine

 

Philippine Native SwinePietrain SwinePoland China Swine

 

Red Wattle Swine

 

Saddleback SwineSpotted SwineSwedish Landrace Swine

 

Tamworth SwineThuoc Nhieu SwineTibetan SwineThuropolje Swine

 

Vietnamese Potbelly Swine

 

Welsh SwineWuzhishan Swine

 

Yorkshire Swine
Swine Breeds
Like other livestock, different breeds are better used for different applications. Swine breeds are no different as some
are better purposed for different cuts of meat and each breed has its own unique characteristics.

American Yorkshire

The American Yorkshire is the American version of the English Large White pig, which was developed in England
around 1761. The American Yorkshire is the most recorded breed in the United States, known to be muscular with a
high proportion of lean meat and is renowned for its mothering ability.

Some of the breed’s characteristics include:

 Upright ears with a long, clean neck and face

 Long and lean, well-shaped top and wide-based from front to back
 Seven prominent, well-spaced and functional teats on each side
 Good hip structure with long, developed muscle
 Hind legs that set down square with a flexible hock

The American Yorkshire’s meat is mostly used for bacon and ham

Berkshire

The breed originated in the English county of Berkshire but as of 2008 it was estimated only 300 breeding sows were
left in existence.

Characteristics of Berkshire pigs include:

 Black with white points and pink skin

 Very deep-sided, uniform back arch with a muscular build
 Short snout, large jowl and erect ears
 Can be as heavy as 600 lbs when mature

Berkshire pigs are used for Berkshire pork, known for their high milk production and mothering ability.

Duroc

Durocs are versatile in that they form the basis for many mixed-breed commercial hogs. They have many unique
features including:

 Drooping ears with a long, clean face and neck

  Big, even toes and are wide-based from front to back
 Seven, prominent and functional teats on each side
 Excessively-muscled top

The meat produced by Durocs will appear dark red with good fat marbling. Because of its lean muscle composition,
the breed is known to produce high quality meat.

Hampshire

Hampshire pigs originated in Kentucky and are distinguishable by their appearance. They are black with a white belt
that encompasses the front legs. Other unique features of the breed include:

 Upright ears, a long level rump with a high tail

 At least 12, evenly spaced and prominent teats

This swine breed is well muscled, known for growing rapidly and having high carcass quality when used for meat.
Males are used as terminal sires and sows are praised for their mothering instincts.

Hereford

The Hereford swine breed originated in Iowa and Nebraska and is known for its red body and white face, similar to
the Hereford cattle breed. Other features of this breed of swine include:

 Drooping ears and curly tail

 Can weigh up to 250 pounds in six months
 Mature sows can weigh up to 600 pounds; boars as much as 800 pounds
 Good foragers to the point where they can be used for tilling
 Hereford sows are considered average mothers with decent milk production.

Large Black

This hog breed is the only British-originated pig to be all black in appearance. The black hair protects the animal from
sunburn. They are considered good foragers and very good mothers. More characteristics about the Large Black
breed include:

 Large, dropping ears that obscure the animal’s vision

 Sows are able to have litters with as many as 13 piglets
 Sows can weigh up to 700 pounds, but obesity can cause cystic ovaries and a loss of fertility

The lean meat, mixed with well-marbled fat make the Large Black a popular choice for bacon production.
Large White

The Large White is also known as the Yorkshire pig, which originated in England. The breed is quite versatile as it’s
able to cross and improve other breeds of swine. Other Large White characteristics include:

 Erect ears and dished face

 White color, pink skin and long, deep sides

The Large White breed is known for large litters, heavy milk production and excellent mothering instincts. Most of the
meat from the Large White pig is used for bacon.

Mangalitsa

The Mangalitsa is a Hungarian breed known to grow thick, woolly coats similar to sheep. However the hair is quite
coarse and typically isn’t used by outside industries. The hog breed was bred almost exclusively for its lard because
nearly 70% of its body weight is fat, which also makes it a favorable swine breed for bacon, sausage, salami or ham.
The breed has even been considered the Kobe beef of pork products. Mangalitsas are known to be robust and
resistant to some diseases and stress. Mangalitsa sows can have between five and seven piglets per litter.

Meishan

Meishan is a swine breed that originated in China and is known for flavorful meat with lots of fat. Other unique
features about Meishans include:

 Black in color with a wrinkled face and skin

 Adults can weigh up to 130 pounds and are resistant to some diseases
 The breed can reach puberty in as little as three months
 Sows are known to have as many as 16 piglets per litter and two litters per year

Tamworth

Tamworths originated in the United Kingdom and are also known by the names Tam or Sandy Black. Its red color,
long, narrow body, elongated head, pointed and erect ears make it stand out compared to other hog breeds. The
pig’s mix of fat and lean meat make it one of the best pig breeds for bacon.

Vietnamese Potbelly

Known as a potbelly pig, the hog originated in Vietnam. It will appear black, or a mix of black and white. Litter size
can vary greatly with the breed, ranging from one to 12 piglets per litter and full growth can take nearly five years. The
Vietnamese Potbelly breed is generally smaller in size, ranging around 200 pounds. The breed is able to produce
high amounts of fat, making it good for bacon and other cuts of meat and sausage.
 Yorkshire

YORKSHIRE
The Mother Breed
The Yorkshire breed is known as the “Mother Breed” because Yorkshire sows
characteristically farrow and raise large litters of pigs. Yorkshires are large-
framed hogs, particularly in length, which allows them to be marketed at
heavier weights without loss of efficiency. The Yorkshire barrows, in years of
National Barrow Show records, average more than 32 inches in the carcass
contest, consistently longer than any other breed and even longer than
crossbreds. A five-year boar test station average of Yorkshire boars when
taken to 240 pounds, gained an average of 2.07 per day with feed efficiency
of 2.55, tops in both categories for all breeds.
 
 

Duroc
 DUROC
They grow on you.
The red breed of hogs known as Duroc is a major contributor to almost every
successful hog operation. This breed has long been known for its ability to
grow faster on less feed. The Duroc’s ability to display a rapid growth rate,
coinciding with efficient conversion of pound of feed to pounds of red meat, is
unequaled by any other breed. Through the use of purebred Duroc boars in
commercial operations, the producer can maximize the heterosis that is
generated by crossbreeding pure genetic lines. Duroc’s skeletal structure,
which stands up in all kinds of environments, combined with natural leanness,
produce a fast growing, efficient product that is acceptable to the packer and
the consumer. This ensures that the Duroc breed will continue to play an
integral part in the production of pork for discriminating Americans.
 
 

Hampshire
 HAMPSHIRE
The belt-mark of a meat hog
This black animal has a distinct and unique belt, which is a strip of white
entirely encircling the body including both front legs and feet. Hampshires are
productive, lean, profitable to raise and full of meat. Hampshire boars are
aggressive and Hampshire females have gained the reputation in the
commercial swine industry as excellent pigs raisers that add longevity to the
sow herd.
This black animal with the white belt is know universally as “The Mark of a
Meat Hog.” Their ability to sire winning carcasses is unequalled and they
continue to set the standard, by which all other terminal sires are evaluated.
 
 

Landrace
 LANDRACE
The Universal Breed
Landrace are superior in maternal performance. University trials reveal them
to be a component of 5 of the top 6 F1 breed combinations for litter
performance to 21 days of age. Landrace are also at or near the top for
number born alive and individual pig weight at weaning. National Barrow
Show Progeny Test results show purebred Landrace to rank third for growth
rate, trailing the leader by only .1 lb. per day, and to be leanest in last rib and
second leanest in 10th rib backfat thickness. They excel all breeds in carcass
length. Crossherd genetic evaluation has produced dramatic breed
improvement in performance and carcass traits. These changes plus effective
selection for smaller ears and strong legs have made Landrace an essential
component of successful crossbreeding programs.
 
 

Poland China
 POLAND CHINA
More Durability
Poland Chinas offer commercial hog operations increased sow herd longevity
and breeding barn performance. The high percent of lean of Polands has long
been known to pork producers and is even more important today as more
markets are paying for high percent lean carcasses. Poland boars and sows
excel in practical, money-making traits important to profitable pork production
— natural soundness, a durable, sturdy structure and the ability to adapt to
nearly any environment, from pasture huts to total confinement operations.
Poland sows stay in durable condition, litter after litter, and perform in the
farrowing house in a superior fashion.
 
 

Spotted
 SPOTTED
They’ll Deliver
There’s no doubt about the importance of hardy, durable seedstock in your
herd, and the Spotted breed provides just that. Spot boars are rugged as well
as aggressive breeders that don’t have to be handled with “kid gloves” to get
the job done. They are simply the kind of sow-settling breeders that can solve
conception problems quickly. Reproductive efficiency is also a strong suit of
the Spotted female. She’ll raise what she farrows and will maintain her
condition doing it. The spot female’s hardy nature is a major influence on the
breed’s ability to be a legitimate contributor to gilt pools in commercial
operations. The pork producer of today has a vast pool of genetics from which
to choose. The Spotted breed is an important part of that pool, particularly
when extra reproductive efficiency, hardiness, durability and boar
aggressiveness are demanded.
 
 

Berkshire
 BERKSHIRES
The Confinement Factor
The Berkshire breed is the only genetic source in the swine industry that has a
value-based premium based on known superior pork quality. Berkshire pork
has been scientifically proven to have better color, texture, marbling, ultimate
pH, and water holding capacity — all known factors to better eating quality
and making pork the meat of choice. Several packers are paying substantial
premiums for Berkshire market hogs. A simple management choice — the
selection of purebred Berkshire genetics with a properly transferred pedigree
will open the door for new profit opportunities that can’t be found anywhere in
the entire pork industry. Today’s Berkshires have been bred to be strong in
the profit areas — either maternal or as a terminal sire. Berkshire premiums
can be realized in any operation — large or small, and represent a great
opportunity to keep family farm pork operations viable for the future.
 
 

Chester White
 CHESTER WHITE
The Maternal Muscle Quality Breed
As it all starts in the breeding pen, it becomes economically necessary to
infuse genetics which provide high conception rates. Chester White females
have long been known for a high conception rate and a large number of
vigorous pigs per litter. They have better dispositions and stay productive for
more parities. As a matter of fact, an Iowa State University test showed that
Chester sows had a 12% higher conception rate than three other breeds
tested and ranked first in number of pigs farrowed, weaned and marketed per
sow. The Chester White breed is virtually free of the stress gene. A paper
given at an Iowa State Industry Center seminar showed Chester Whites were
1 of 3 breeds that consistently showed superior meat and eating quality.
When crossed with other breeds a high level of heterosis is a typical
response.