Full Size Heritage Hog Info
What is a "Heritage Hog"?
The term Heritage when used for livestock is defined as breeds that live longer, grow slower and can mate naturally, with the latter requirement being one of the most important as it is not met by many industrially grown, mass-produced breeds. As well as having a long history of existence in the livestock community.
The Livestock Conservancy is defining Heritage Swine, and the Heritage Pork products that come from them. This ensures that the legacy left to succeeding generations has as much genetic breadth and biological robustness as the current generation has itself inherited from previous generations. The definition draws attention to endangered breeds of swine, supports their genetic integrity and long-term conservation, encourages management strategies that are biologically appropriate and agriculturally sustainable, and celebrates the cultural and culinary traditions of these breeds.
Red Wattle Hog
The Red Wattle is a large, red hog with a fleshy wattle attached to each side of the neck. The wattles have no known function. They are a single gene characteristic and usually pass to crossbred offspring. The Red Wattle comes in a variety of shades of red, some with black specks or patches, and red and black hair. The head and jowl are clean and lean, the nose is slim, and ears are upright with drooping tips. The body is short coupled and the back slightly arched. Red Wattle hogs are known for hardiness, foraging activity, and rapid growth rate. They produce a lean meat that has been described as flavorful and tender. The sows are excellent mothers, farrow litters of 10 – 15 piglets, and provide good quantities of milk for their large litters. They have a mild temperament. Red Wattles adapt to a wide range of climates. Their active foraging makes them a good choice for consideration in outdoor or pasture-based swine production. Their gentle nature recommends them to the small-scale, independent producer.
The origin and history of the Red Wattle breed is obscure and many hypotheses have been put forward. What is certain is that the breed, as it is known today, was derived from the large, red, wattled hogs found in a wooded area of eastern Texas in the early 1970s by Mr. H.C. Wengler. He reported breeding two red wattled sows with a Duroc boar, then breeding the wattled offspring back to the original sow. Over several generations he developed what became known as the “Wengler Red Waddle Hog.” |
Large Black Hog
The Large Black pig is native to Cornwall, Devon, and Somerset in southwestern England. Originally known as the Lop Eared Black, the breed was selected for large size and efficiency of production on pasture and other forages. The Large Black gained popularity rapidly during the last half of the 1800s, and it was one of the most numerous of the English pig breeds in 1900. A breed association was formed in 1898. The Large Black was used in small scale production of both pork and bacon. It was also valued for commercial crossing, primarily with the Large White breed (called Yorkshire in the United States).
As its name implies, the breed is large framed and solid black. Lop ears fall forward over its face, and while they are an impediment to sight, they protect the eyes from damage while the pig is rooting and foraging. The Large Black is best known for its foraging abilities and its maternal qualities. Large Black sows are able to raise and wean large litters of piglets out of doors, and these survival characteristics give it genetic value. It is important to recognize that obesity in females can result in cystic ovaries and may cause a fall off in fertility. The size of the jowl is often a good indicator of obesity for the breed and can be used to monitor condition in the animals. |
Gloucestershire Old Spot
The GOS is an English breed of pig which is predominantly white with black spots. It is named after the county of Gloucestershire. The Gloucestershire Old Spots pig is known for its docility, intelligence, and prolificity. Boars reach a mature weight of 600 lb and sows 500 lb. The pigs are white with clearly defined black (not blue) spots. There must be at least one spot on the body to be accepted in the registry. The breed’s maternal skills enable it to raise large litters of piglets on pasture. Its disposition and self‑sufficiency should make it attractive for farmers raising pasture pigs and those who want to add pigs to diversified operations.
The Gloucestershire Old Spots (GOS) Breed Society was formed in 1913. The originators of that society called the breed 'Old' Spots because the pig had been known for as long as anyone could remember. The first pedigree records of pigs began in 1885, much later than it did for cattle, sheep and horses because the pig was a peasant's animal, a scavenger and was never highly regarded. No other pedigree spotted breed was recorded before 1913, so today's GOS is recognized as the oldest such breed in the world. |
Berkshire Hog
Three hundred years ago - so legend has it - the Berkshire hog was discovered by Oliver Cromwell's army, in winter quarters at Reading, the county seat of the shire of Berks in England. After the war, these veterans carried the news to the outside world of the wonderful hogs of Berks; larger than any other swine of that time and producing hams and bacon of rare quality and flavor. This is said to have been the beginning of the fame of the Reading Fair as a market place for pork products.
This original Berkshire was a reddish or sandy colored hog, sometimes spotted. This would account for the sandy hair still sometimes seen in the white areas of some modern Berkshires. Later this basic stock was refined with a cross of Siamese and Chinese blood, bringing the color pattern we see today along with the quality of more efficient gains. This was the only outside blood that has gone into the Berkshire breed within the time of recorded livestock history. For 200 years now the Berkshire bloodstream has been pure, as far as the records are known today. According to the best available records, the first Berkshires were brought to this country in 1823. They were quickly absorbed into the general hog population because of the marked improvement they created when crossed with common stock. At least one of the major "American" breeds has publicly admitted its debt to Berkshire blood in establishing its foundation. This breed carries identical color markings. In 1875, a group of Berkshire breeders and importers met in Springfield, Illinois, to establish a way of keeping the Berkshire breed pure. These agricultural leaders of the day felt the Berkshire should stay pure for improvement of swine already present in the United States and not let it become only a portion of the "Common Hog" of the day. |
Tamworth Hog
Mangalitsa
The Mangalitsa was developed from older hardy types of Hungarian pip crossed with the Hungarian Wild Boar. The development took place in Hungary in the early 19th century. The new quick-growing "fat-type" hog did not require any special care, so became very popular in Hungary. Mangalitsa was the most prominent swine breed in the region until 1950 (there were 30,000 of them in Hungary in 1943). Since then the popularity as well as the population of Mangalitsa have been decreasing, with the rising availability of food from farther away and refrigeration. Nowadays, the keeping of Mangalicas has become a popular hobby.
There are three Mangalitsa breed types: Blonde, Swallow-bellied, and Red. They all have the same behavior; the only difference is the color. The Blonde Mangalitsa is blonde, the Swallow-bellied has a blonde belly and feet with a black body, and the red is ginger. |
Duroc Hog
Hereford Hog
Hereford Hogs are named because of their resemblance to Hereford cattle, red with a white face. The hogs average between 600 and 800 pounds. Herefords are well suited to pasture but could also be suited to semi-confined conditions, especially when considering their docile nature (making them an excellent choice for 4H projects). Because of their white ears and faces, Herefords may be prone to sunburn. Herefords are faster to mature on less feed if they have the opportunity to graze. They are extensive rooters which makes them an excellent choice when choosing a hog to help with tilling. |