Agriculture Reference
In-Depth Information
more or less disappeared in recent years, as the demand for leaner pork has grown and the use
of lard in cooking has decreased.
Eight breeds of pig provide most of the pork produced in North America, with commercial
breeders primarily concentrating on complicated crosses of three breeds: the Duroc, Hamp-
shire, and the Yorkshire. Crosses of these breeds in succeeding generations, along with
crosses to the Landrace, the large English white, and a few other breeds, are used to produce
large litters, the most efficient feed-to-gain ratios, and other measures that are important for
commercial pork producers.
On the other hand, small farmers are usually better off focusing on raising purebred pigs or
simpler crosses. Instead of using complicated breeding schemes to achieve super pigs, or pigs
that have been created from multiple hybrid crosses such as those used by commercial pork
producers, it is better to focus on one breed that produces large litters and has few losses be-
fore weaning. Look for breeds with good mothering traits that produce plenty of milk for their
young. Consider hardier breeds that will thrive in a modified confinement setup instead of liv-
ing in a confinement system. You may wish to consider some of the breeds that have slower
weight gain, especially if you have a local restaurant market with owners interested in trying
more flavorful pork.
Berkshire
Berkshires were presumably “discovered” by Oliver Cromwell's troops when they were sta-
tioned at Reading, England, during the English Civil War in the 17th century. Berkshires have
such flavorful meat that they fast became the most popular breed among England's upper
classes; indeed, they kept a herd at Windsor Castle within sight of the royal residence. Main-
tained as a distinct breed, they are widely considered “England's oldest pig.”
When imported Berkshires reached the United States in 1823, they had a sandy or reddish col-
oring. However, they were quickly crossbred with other breeds, which led to the color pattern
we see today: black with white feet, snout, and tail, identical to the Poland China pig. The
Berkshire is a smaller hog, though, with boars averaging 500 to 750 pounds and sows 450 to
650 pounds. In 1875, a group of Illinois breeders and importers formed the American
Berkshire Association to ensure the continuation and preservation of the breed and its con-
formation standards, including short, erect ears and a medium-dished face with deep sides.
Search WWH ::




Custom Search