Agriculture Reference
In-Depth Information
Frink of Saratoga County, New York. As the story goes, Frink was visiting his neighbor Harry
Kelsey's farm when he took a liking to some reddish hogs. He purchased a few of them to
start his own herd, and because the breed was unnamed, he decided to call them Durocs after
Kelsey's famous Thoroughbred stallion. Later, they were crossed with Jersey reds, producing
a hog that has developed into one of today's most popular breeds.
The Duroc is among the most common breeds found in the United States. The boars tend to
be aggressive, and they often are used in crossbreeding programs, especially with Hampshires
or Yorkshires. The sows can produce large litters, and the young pigs gain weight faster than
almost any other breed. This, along with their extreme hardiness, accounts for their popularity.
Hampshire
Like all breeds with names ending “-shire,” Hampshires are an English breed, though the
breed that is well known today was developed in Kentucky. With erect ears, they are mostly
black, except for a white band across their shoulders and forelegs; because of this distinctive
marking, they are also known as saddlebacks.
Hampshires are somewhat smaller than other meat hogs, with sows reaching about 650
pounds and boars reaching 800 pounds. They are low in lard, with high-quality meat and a
large loin eye area. The loin eye area of a pig is the large muscle in the pig's back that
provides the meat for pork chops. A large loin eye is highly desirable. In addition to their high
meat quality, Hampshire sows are exceptional mothers who remain fertile longer than most.
Their breeding potential and high-quality meat make them a popular pig. According to the
American Swine Registry, Hampshires are the No. 4 recorded breed in the United States.
Hereford
The Hereford is the most American of hogs because they are not bred in any measurable
quantity anywhere else. Their fans consider them the best-looking pigs, and they certainly are
distinctive, with their flashy red and white coloration, like Hereford cattle. The Hereford has a
slightly dished face, medium-sized lop ears, and a deep red back with white trim around its
legs, head, and tail. John Schulte of Norway, Iowa, originated the breed in 1920 based on a
cross between the Chester White, Duroc, and Poland China breeds.
With boars averaging 800 pounds and sows averaging 600 pounds, Herefords do not grow to
be as large as other meat hogs, but they are quite popular for other characteristics. Herefords
develop rapidly and reach maturity at 200 to 250 pounds in just five or six months, and they
