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Pig Breed Guide

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Pig Breed Guide

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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