Pig Breeds 9780648323235

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BY John Mason and staff of ACS Distance Education

Contents Chapter 1 Introduction

5

Domesticated Pigs in Human History

5

Why do we need Different Breeds of Pigs?

6

Classification & Identification Characteristics

7

Breed Registration

7

Breeds

9

Chapter 2 Pig Biology

12

Anatomy of the Pig

12

Skeletal System

13

Digestive System

13

Chapter 3 Behaviour

15

Origins of Pig Behaviour

15

Domestic Pig Behaviour

15

Reproduction

16

Training Pigs

17

Training a miniature pig as a pet

17

Pig Behaviour in Stalls

18

Pig Behaviour in Natural Environments

18

Abnormal Behaviour

19

Other Abnormal Behaviours

20

Different Breeds and Their Behaviour

21

Chapter 4 Husbandry

23

Management Systems

23

Intensive or Factory Farming

23

Extensive Farming

24

Free Range vs Natural Pig Farming

24

Organic Produce

26

Feeding

27

Health Management

29

Breeding

31

Chapter 5 Pig Breeds

32

List of Breeds

32

Further reading and study

67

More ebooks available

67

Courses available

67

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Credits © Copyright 2018 John Mason Photos: John Mason and Stephen Mason Layout & Illustration: Stephen Mason Contributors John Mason Dip.Hort.Sc., FCIH, FAIH Peta Jinnath Abdul B.Sc. Gavin Cole B.Sc., M. Psych. Kara Wight - BSc (Applied Bioscience and Zoology), HND (Animal Care) Sarah Partridge B.Sc.Zool (Hons) Published by: ACS Distance Education P.O. Box 2092, Nerang MDC, Queensland, Australia, 4211 [email protected] www.acsbookshop.com P O Box 4171, Stourbridge, DY8 2WZ, United Kingdom [email protected] www.acsebooks.com

ISBN: 978-0-6483232-3-5

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The information in this book is derived from a broad cross-section of resources (research, reference materials and personal experience) from the authors and editorial assistants in the academic department of ACS Distance Education. It is, to the best of our knowledge, composed as an accurate representation of what is accepted and appropriate information about the subject, at the time of publication. The authors fully recognise that knowledge is continually changing, and awareness in all areas of study is constantly evolving. As such, we encourage the reader to recognise that nothing they read should ever be considered to be set in stone. They should always strive to broaden their perspective and deepen their understanding of a subject, and before acting upon any information or advice, should always seek to confirm the currency of that information, and the appropriateness to the situation in which they find themselves. As such, the publisher and author do not accept any liability for actions taken by the reader based upon their reading of this book.

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Chapter 1 Introduction The domesticated pigs of today have all evolved from the wild boar (Sus scrofa). It is likely that humans domesticated the first boars as long ago as 7,000 to 9,000 BCE, and it is thought that they may even have been domesticated twice in history.

Traditional pig stalls in Wales 1996

Domesticated Pigs in Human History These days, there are still plenty of wild boar populations throughout the world and it is interesting to note the differences in their physical traits, despite the fact that their behaviours remain much the same as those of their ancestors. One notable difference is that the domesticated pig has a much smaller head in comparison to the wild boar, and its head is small in page 5

proportion to its body. The modern day domesticated pig also has less body hair and it has an extra layer of body fat compared to the wild boar. Farmers would have favoured the selection of wild boars which held more preferable traits such as size and docility, and perhaps ones which held more flesh for meat. Initially, it is thought that humans kept pigs in an open system which would have allowed their domesticated pigs to have bred with

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wild boar. These litters were then bred for similar traits, eventually resulting in our modern day domesticated pig. Prior to the 1950’s, farmers would only keep a few pigs on mixed farms i.e. crops and pigs. Originally, females would be housed outside during summer months in a pen with a wallowing mud pit. When housed indoors over the winter, the pigs would have had plenty of straw held in loose pens. Humans originally began farming pigs for their meat. They differed from other farmed animals as pigs have a shorter gestation period and could produce large litters. This would then feed families and villages. The pigs would also be fed the scrap food from households and estates which kept them. Pig farming then would have consisted of a small number of individuals, or they were kept on smallholdings.

●● To produce useful manure ●● Hair bristles used to create brushes ●● In some European countries, they

assist humans in hunting for truffles

Why do we need Different Breeds of Pigs? There are a variety of different breeds of pig in our modern world, and this is mainly because each breed is used for different purposes i.e. pork, bacon, ham, lard, pets. Pork breeds are generally more muscular and larger. Bacon breeds are generally leaner. Pig lard was once important as a lubricant, and in manufacturing various products including soap and cosmetics; but its use has declined.

Pigs nowadays are raised on both a small and large scale across the world, primarily for their meat; but there are other uses too: ●● As pets ●● For show ●● Heart valves for humans from

pig breeds developed and grown especially for that purpose

●● Pig pancreas glands provide insulin

for diabetics

●● Pig hides are used to make

pigskin leather

●● To dispose of food waste, weeds

and garden pests

Caption? page 6

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Classification & Identification Characteristics In today’s farming world, there are a number of different terminology relating to the different life stages of the breeding and rearing of the domesticated pig. These include: Boars: adult male pigs which are generally used for mating. Gilts: young female pigs which have not yet farrowed i.e. produced a litter. It is commonly desirable for them to have minimal back fat and have heavy, smooth muscles, and preferably long bodies with rapid weight gain that will produce large litters. Sows: adult female pigs which have farrowed either one or more litters. Dry sows: adult female pigs during the period from late weaning to next farrowing, i.e. which are not producing milk. Farrowing sows: adult female pigs which are farrowing. This lasts until weaning, in which they become dry sows again. Piglets: young pigs are referred to as piglets from birth until weaning at around two to four weeks. Weaners: youngsters which are in weaning until around the age of ten weeks. Rearing pigs: pigs aged from ten weeks until slaughter at age six months.

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Growers/growing pigs: this is in the early stages of meat rearing. Fatteners or finishers: this is in the later stages of rearing.

Breed Registration By law, in the United Kingdom, if farmers intend to keep pigs they must notify APHA (Animal and Plant Health Agency) within thirty days of the pig’s arrival. APHA will then provide an identification mark for the herd which will assist in identification. This herd mark is usually either one to two letters plus four digits. If the farmer wishes to intensively farm pigs, with the exception of outdoor reared or pigs kept outdoors, then they must contact the Environmental Agency who will provide a permit if there are 750 or more sows, or over 2,000 production pigs of 30kg or more. Records should be kept fully up to date by law, and if any pigs are being moved then they should be identified, reported and recorded. If acquiring pedigree pigs, it is important to ensure that the breeding stock and breeder are both registered with the BPA (British Pig Association). If you intend to breed pedigree pigs then it is worthwhile registering your breeding stock as this will produce a higher financial outcome than if you do not register your herd. You will require a BPA registration book if you intend to show your pigs at any BPA event. In the United States there are many different swine breed associations, e.g. American Hereford Association, American Angus Association, that register and maintain information on breeding stock. There is also the

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National Swine Registry which is a combined association representing four breeds: Duroc, Yorkshire, Hampshire and Landrace. The information recorded by these associations may commonly include: ●● The date and number of pigs farrowed ●● Numbers of males and females raised ●● Ear notches and/or tattoo at birth

(according to guidelines from the registration body)

●● Name and contact details for the

breeder and owner

●● Name and registration number of

the sire and dam

●● Litter number

Different countries will have varying laws and registration systems in place

to manage pig breeds. Australia, for instance, has a limited number of registered breeds that are farmed commercially and nine of these are represented by the Australian Pig Breeder’s Association. Because Australia also has a significant problem with feral pigs, there are laws that restrict the way in which pigs can be moved around the country; and considerable effort is put into controlling what breeds are located where. Pigs must be registered on the National Livestock Identification System - Pigs (NLISP) which accounts for identification and movement of pigs for food safety, biosecurity, product integrity, and market access. If you plan to raise pigs, particularly where biosecurity is of heightened importance, it is important that you understand the laws that apply to registration of breeds and related matters in your country.

The Landrace breed, originally developed in Denmark has become widely used across many countries.

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Breeds There are literally hundreds of named breeds of pigs; including: ●● Aksai Black Pied - originally from

Kazakhstan

●● American Yorkshire – also known

simply as Yorkshire; most popular breed in USA

●● Angelin Saddleback - a German

breed developed in 1937 by crossing a Landrace with a Wessex Saddleback

●● Arapawa Island – originated in

New Zealand

●● Auckland Island Pig – originated in

New Zealand

●● Australian Yorkshire – originated

from Yorkshire breed pigs brought to Australia from Yorkshire England; not from the USA

●● Ba Xuyen - from Vietnam ●● Basque – from France ●● Baston – see Lincolnshire Curly

Coated Pig

●● Bayeaux – from Normandy, France ●● Bazna – from Romania ●● Beijing Black – from China ●● Belarus Black Pied – from Belarus ●● Belgian Landrace - from Belgium ●● Bentheim Black Pied –

from Germany

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●● Berkshire* - third most popular

in USA

●● Breitovo – from Russia, a general

purpose pig

●● British Landrace – originated from

Landrace pigs brought to Britain from Scandinavia in 1949

●● Blanc de l’Ouest – originated from

western France

●● British Lop – originated from

United Kingdom, and old breed

●● British Saddleback – crossed

between the Wessex and the Essex Saddleback, from United Kingdom

●● Bulgarian White – from Bulgaria ●● Celtic Pig – indigenous to north

west Spain; common in the early 20th century; numbers then declined but have been recovering in the 21st century

●● Chato Murciano - from Spain ●● Chester White – Originated in

Chester County, Pennsylvania

●● Choctaw Hog - from USA ●● Creole Pig – originated in Haiti ●● Cumberland Pig – a breed from the

north of England, used for making Cumberland sausage; but became extinct in the 1960’s. In 2008, Penrith Animal Conservation Centre recreated the Cumberland breed using DNA analysis as a foundation for a breeding program.

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●● Danish Landrace – the parent of all

the other Landrace breeds

●● Danish Protest Pig – originated in

Germany

●● Duroc* - second most popular

breed in USA

●● Dutch Landrace Pig – originated

in the Netherlands, although mixed with the German Landrace and Danish Landrace

●● Essex - from UK ●● Estonian Bacon – from Estonia ●● Fengjing Pig - from China ●● Forest Mountain – from Armenia

●● Iron Age – crossbreed of the

Tamworth and Wild Boar, popular in UK

●● Jeju Black Pig – from Jeju Island in

South Korea

●● Juliana – from Europe; a small

breed also known as the Miniature Painted Pig

●● Korean Native Pig – indigenous to

Korea; black with darker red meat than many other breeds

●● Kunekune - from New Zealand ●● Lacombe - from Canada ●● Landrace* - fifth most popular

USA breed

●● Gascon – from France

●● Large Black* - originated in UK

●● Gloucestershire Old Spots –

●● Large White* - originated in UK

English

●● Gottingen Minipig – from

Germany; white, only to 34kg and 35cm

●● Grice – from UK ●● Guinea Hog - from USA ●● Hampshire* - originated in UK;

fourth most popular breed in USA

●● Hereford – originated from

Midwestern America

●● Iberian – originated on Iberian

peninsula

●● Italian Landrace – from Italy

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●● Latvian White - from Latvia ●● Limousin - Iberian pig ●● Lithuanian White – from Lithuania ●● Lincolnshire Curly Coated Pig -

one of the oldest UK breeds; also known as Baston pig, became extinct after World War II

●● Mangalitza – from Hungary, has a

curly coat

●● Meishan - from China ●● Middle White - from UK ●● Mora Romagnola - from Italy

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●● Mukota -from Zimbabwe

●● Tsivilsk – from Russia

●● Mulefoot – an American breed

●● Ukranian White Steppe – from

●● Myrhorod -from Ukraine ●● Nero dei Nebrodi – from Sicily; a

black pig

●● North Siberian – from Russia ●● Norwegian Landrace - developed

from the Danish Landrace

●● Ossabaw - feral pigs on the island

of Ossabaw, near Georgia, America

●● Oxford Sandy & Black - from UK ●● Pietrain – originated from Belgium ●● Poland China - originated in Ohio in

early 1800’s

●● Red Wattle - from USA

Ukraine

●● Vietnamese Potbelly - a dwarf

species ar5ising from Vietnam in the 1960s

●● Welsh* - a large white breed with

lop ears from Wales

●● Wessex Saddleback* – originated

from the west country of England

●● Wild Boar - not a breed as such

but the original wild swine of much of Europe, Asia, and Africa which is now found in most continents

●● Yorkshire Blue & White – from UK

Note: * the nine breeds marked by an asterisk are covered by Pig Breeders Association in Australia

●● Siberian Black Pied – from Russia ●● Small Black – from UK ●● Small White - from UK ●● Swabian-Hall - from Germany;

also known as simply Swabian and developed in 1820 breeding German Landrace with Meishan pigs from Japan

●● Swedish Landrace - from Sweden ●● Tamworth* – originated from

Tamworth, Staffordshire, United Kingdom

●● Tokyo-X - from Japan Caption? page 11

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Chapter 2 Pig Biology Our domesticated pig today, alongside the wild boar, belongs in the genus Sus within the family Suidae. They are even-toed ungulates which belong in the order Artiodactyla.

Anatomy of the Pig With a wide variety of pig breeds in today’s world, their sizes can vary from the small breeds which weigh around 18-30 kg, to the large commercial breeds which can weigh up to 360 kg. The head is smaller than the body, and extends into a long snout. The tip of the snout consists of a pre-nasal bone alongside cartilage for added strength which assists in foraging for food. The bodies are generally rounded and robust throughout, compared to their

Shoulder

Forerib Area

wild ancestors whose body narrows towards the posterior end of the animal. The skin is covered in coarse hairs which are thinly spread across the body. Depending on the breed of pig, the skin and hair pigmentation can vary in colours from pink to brown, reddish brown, black, and also black and white. Pigs, as they are even-toed ungulates, have four hoofed digits on each foot. The central two digits sustain most of their body weight when walking.

Back

Loin Rump

Neck

Ear

Side Tail Ham

Head

Snout Knee Cannon Bone Jowl

Parts of a Pig

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Pastern Foot (Toes)

Rear Fore Belly Flank Elbow Flank

Hock

Stifle Joint

Dewclaw

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Pigs have a well-developed olfactory system with an acute sense of smell. This allows them to forage around the ground to find food. Alongside having an acute sense of smell, pigs have very

Cervical Vertebrae

sensitive hearing. Their vision is not as well-developed, and they have binocular vision of 35 to 50 degrees, with a panoramic range of around 310 degrees.

Thoratic Vertebrae

Lumbar Vertebrae

Sacrum

Orbit

Coccygeal Vertebrae

Maxilla Ribs

Scapula Carpus

Humerus Mandible

Radius

Tibia

Metacarpal Bones

Phalanges

Femur

Tarsus

Phalanges

The Skeleton of a Pig

Skeletal System Pigs consist of a similar skeletal system to most mammals with only minor differences, and this serves the same function. The mandible is attached to the skull via a hinge, as opposed to a separate bone when compared to some other vertebrate species.

Digestive System The digestive system of the pig is relatively simple and similar to that of humans and other mammals with simple stomachs. Food passes into the mouth where mastication takes place and saliva is produced by the parotid page 13

gland, the mandibular gland and the sub-lingual gland. Once the food is ground enough it passes through the pharynx, and with muscle peristalsis it moves down through the oesophagus. Once food enters the stomach, digestion begins and the gastric glands release digestive enzymes including; hydrochloric acid and pepsinogen. This food is now more like liquid and is called chyme. The chyme then moves into the small intestine via the pyloric sphincter for full nutrient absorption to occur. The small intestine is divided into three sections; the duodenum, the jejunum and the ileum. Within the duodenum there are ducts from two organs which both play an important role in digestion;

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the pancreas and the gallbladder. The pancreas secretes digestive enzymes, whilst the gallbladder stores and secretes bile produced by the liver. The bile assists in nutrient absorption. The chyme then passes into the second and third sections of the small intestines, the jejunum and the ileum, where the breakdown and absorption of nutrients

Liver

occurs. The intestinal mucosa here is lined with villi, which are fingerlike-projections, which assist in the absorption of nutrients. The chyme then leaves the small intestine and enters the large intestine where the absorption of water takes place. Waste then passes into the rectum and anus to be secreted as faeces.

Stomach

Kidney Large intestine Small intestine

Salivary gland

Rectum Cecum

Teeth

Duodenum Tongue Esophagus

The Digestive System of a Pig

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Gall bladder

Pancreas

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Chapter 3 Behaviour Modern day pigs, as discussed, were originally domesticated from the wild boar. Much of the behaviours exhibited by modern day pigs remain very similar and this has been shown on extensive and free range systems. day. The sows will produce resting nests in which they will all huddle in for warmth. Prior to any births, the sows create an intricate nest for birth and nursing. Wild boar will wallow in mud which assists in temperature control and parasitic control. They also choose to defecate and urinate in a particular area of their territory.

Domestic Pig Behaviour

Gloucester Old Spot Breed

Origins of Pig Behaviour Given the ancestry of the domestic pig, it is worth discussing the behaviour of the wild boar. Sus scrofa, or wild boar, are very social animals and live in small groups consisting of two to four individual sows and their young. They tend to thrive in wooded habitats with water sources nearby and will spend much of their time rooting and foraging over several hundred kilometres per page 15

Domesticated pigs are generally quite social animals and do enjoy the company of their own species. Feral domesticated pigs generally live in matriarchal female groups with their litters. These groups are usually led by one ‘head’ female, the matriarch. Males are usually solitary or they live in bachelor groups i.e. groups of young males. When held in captivity, or a domesticated situation, pigs tend to form dominance hierarchies when new groups are formed or new individuals are added to a group. The initial response to assert dominance begins with excessive grunting alongside neck biting, and it can progress into aggressive thrusts to the sides of the opponent. Pigs commonly live 14 to 18 years. Pigs are usually more active in early morning and the evening and they spend this time foraging for food. The rest of

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their time is spent resting, wallowing and scratching on trees. Pigs tend to huddle together for naps to keep warm, and to cool down they will wallow in mud or find shade. Since they don’t sweat, coating the body with mud can provide insulation against both heat and cold. Pigs are highly intelligent and inquisitive creatures, and if allowed to behave naturally they will explore and investigate their surroundings. Instinctively they will forage and usually root into the ground with their noses for food such as grubs and other insects. They are omnivores and consume a diverse diet.

make a distinctive high pitch grunt to communicate with a boar. The receptive period usually lasts around 48 hours depending on the breed. When piglets are born they can stand very quickly and become active, and will begin to establish their dominance within their litter. Newborn piglets usually decide which teat they will use to acquire milk from the sow and continue to feed from the same teat throughout the sow’s lactation. The piglets will try solid food at three weeks however they will gradually be weaned from around thirteen to seventeen weeks.

Domesticated pigs build rough nests for sleeping and resting, and they prefer to excrete away from this area since they prefer a clean environment. Like wild boars, they are inclined to defecate and urinate in the same spot, or area.

Reproduction Gilts i.e. females under one year of age, usually show their first oestrus cycle between 24 to 31 weeks of age depending on the breed and time of year. When gilts are placed with boars this can trigger an early oestrus, and this is because of the pheromones secreted by the boars’ saliva and also the preputial secretions. This is often referred to as the ‘boar effect’. Prior to their oestrus cycle, gilts and young sows will have a red and swollen vulva which can show a discharge. Once oestrus begins they can usually be observed investigating other individual’s genital regions and will usually become more restless or agitated. Once in full oestrus, they begin to perform the standing stance and will page 16

It is natural for pigs to disturb the ground with their noses, foraging for food such as grubs.

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Pig and Piglets

Training Pigs Pigs are intelligent creatures and it possible to train them. For example, you might want a miniature pig as a pet or a pig that behaves well at a show. Let’s look at this in a bit more detail.

Training a miniature pig as a pet Miniature pigs can make great pets. They can be trained in a similar way to a dog. Remember you may require a licence to have a pig as a pet. In the UK, for example, the owner is required to advise the APHA (Animal and Plant Health Agency) and also obtain a CPH (county parish holding) number. The correct environment is important for training the pet pig. The UK RSPCA recommends that pet pigs should not be kept within the home because they are naturally inclined to spend a large part of their day exploring, rooting and foraging in the earth and so they can be very destructive if cooped up indoors. This can result in injury to pigs and owners. The RSPCA further recommends that pigs should not page 17

be exposed to sudden temperature changes and draughts. They require a minimum area of 6 x 6 metres per pig. They should also be allowed to have separate spaces for sleeping, exploring and defecating. Pigs will need an outdoor area to wallow in, as well as shelter from the sun as pigs can get sunburn and sunstroke. Toys, such as hard plastic balls and tyres should be provided to encourage exercise and prevent boredom. Miniature pigs can be trained to live in the house, but this is not recommended. If you did wish the pig to come into the house occasionally, you should ensure: ●● The pig is supervised in the house. ●● They should be taken outside

regularly to have time to root and forage.

●● You can train the pig to defecate

on command (choose a suitable command, such as “wee,” “pooh,” or something else you prefer).

●● Say the command and wait.

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●● When the pig defecates or urinates

reward them with a treat of their favourite food, or praise.

●● Do not punish the pig if they make a

mistake in the house.

●● If keeping a pig as a pet, it is

important that you obtain as much information as you can to ensure the pig is kept happy and healthy.

Pig Behaviour in Stalls If pigs are kept in a stall, then they are totally confined and would have little control of their own environment. It is therefore important to ensure that the stall is long enough, the floor is comfortable, and the pig has sufficient food and a balanced temperature without draughts. Pigs in stalls, particularly sows, may spend a lot of time lying down, only rising to drink, defecate or urinate. This can cause problems such as cystitis and pyelonephritis (an infection in the renal pelvis). A criticism of stalls is that they deny the pig the freedom to show their normal behaviour, which can lead to abnormal behaviours. We will look at this more in a moment.

British Saddleback breed

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Pig Behaviour in Natural Environments In the wild, pigs prefer wooded areas and river valleys. They will choose areas where there are: ●● Feeding places ●● Resting areas ●● Water ●● Areas for cooling ●● Areas for defecation ●● Places for rubbing

A good site for pigs will allow the pig sufficient space to create these areas. Pigs tend to have two main periods of activity, early in the morning and in the evening, when they look for food. They will tend to rest from dusk.

In hot weather, pigs benefit from a sprinkler being sprayed periodically to allow them to cool.

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Abnormal Behaviour If a pig is not kept in the right form of environment, this can lead to abnormal behaviours. Abnormal behaviours are those that we would not see in their natural environment. Abnormal behaviour can affect the physical health of the pig and demonstrate that the pig has poor mental health. There can be physical causes for some types of abnormal behaviour such as deficiencies in their diet, but they can also be due to the pig being unhappy with the environment in which they are living. Stereotypies are repeated and unusual behaviour patterns which may be observed in distressed pigs (or other animals) that do not serve a useful function. Examples include: Cannibalism: ‘piglet savaging’ is behaviour where the gilt or sow kills their piglet(s) after birth. This is shown more in gilts than sows. Gilts that have savaged their first litter are at a higher risk of savaging later litters. Continuous lighting has been found to reduce this behaviour in gilts. Tail biting: biting of tails tends to be observed more often in grow-finish pigs (pigs grown and fattened for slaughter). The level of tail biting in grow-finish pigs which are not docked is around 9%. Tail biting is also considered cannibalism. It is not well understood, but factors are thought to be discomfort, lack of environmental enrichment and malnutrition. Limited space and overcrowding are also thought to be factors. Removal of the victim and the aggressor from the pen is important to ensure there is not an outbreak of tail biting, as once the tail biter has tasted blood they may continue to do this page 19

as they seem to then prefer the taste of blood. Ear biting: ear biting is another aggressive behaviour and like tail biting maybe caused by overly cramped living conditions where pigs cannot escape form aggressors. It can also occur when a new and unfamiliar pig is introduced to others since the pigs work out a hierarchy of dominance. Ear biting and other aggressive acts may also occur due to competition for resources such as food, space or bedding. Abnormal toileting behaviour: unusual toileting behaviour is usually a consequence of pen design. Pigs prefer to defecate away from active areas because they have an awkward posture when they do so. As such, they usually choose the far side of a pen or stall away from feeders. However, they will not lie down in wet areas so often when water is spilled from dispensers they choose that area to defecate and urinate. Overcrowding can also cause pigs to defecate in their pens. PINT (persistent inguinal nose thrusts): nose thrusting is when a pig repeatedly thrusts its nose into the inguinal area of a pig that is at rest. It uses the top of its snout to do this and continues until the resting pig moves. This is a behaviour seen in higher ranking pigs. Abnormal mating behaviour: the main problems with mating tend to be a loss of libido in boars. This can be caused by environmental factors such as fear or stress. For instance, if a boar is introduced to an aggressive sow it may show little sexual interest. Boars may also lose sexual interest if they are

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undernourished or overfed. Providing an appropriate feeding regime and slowly introducing boars to sows, e.g. putting them in stalls alongside one another for a few days first, are ways to increase libido. Abnormal maternal behaviour: often unusual maternal behaviours are linked to physical ailments. For example, a sow usually lies down on her side and grunts to entice the piglets to feed from her teats. If the sow has mastitis (inflamed mammary glands due to infection) she may lie so as to die her teats beneath her body to prevent the piglets from feeding. Sows which have postpartum dysgalactica syndrome or PPDS (a complex debilitating condition brought about by bacterial infection) they are likely to be too weak to avoid feeding their young and will not eat so the piglets don’t get enough nutrition and fail to put on weight. The sow’s teat become sore and may be damaged, and the mammary glands are swollen. Sows may resort to crushing piglets. If a diagnosis of PPDS is made, the most effective control is to foster the piglets to a healthy sow whilst the mother receives veterinary help. Eating problems: sows which are fed to maintain their body weight and the growth of unborn piglets may not be receiving sufficient feed. Many breeds have been developed to have strong appetites to encourage rapid growth yet they are fed with grain feed that are digested quickly leaving them extremely hungry between meals. This can lead to stereotypies such as sham chewing (chewing air) and bar biting. On the other hand, sometimes sows may eat too little. This may be related to apathy or depression and is often caused by an environment which is lacking in page 20

enrichment. As highlighted above, other eating problems may be directly related to physical disorders. Belly nosing: this is another stereotypy where a pig continually rubs its nose on another pig’s stomach, often causing it to move. It is usually seen in early weaned piglets, around 3 – 7 days after weaning. It is thought to be caused by stress at too early weaning. The piglet will spend 15 – 25 minutes per day belly nosing another pig. This can result in lesions in the other pig. Also, pigs which are belly nosing eat less and grow slower than their peers. Liquid feeding can reduce belly nosing. Flank nosing or snout rubbing is a similar behaviour where the pig rubs its snout on the flanks of other pigs. It too can cause lesions and result in slower growth of the pig doing the nosing.

Other Abnormal Behaviours Oral, facial and nasal behaviours are also stereotypies. They are often seen in pregnant sows and often linked to limited feeding and barren environments. Gestating sows in stalls can spend up to 30% of their time performing one of these behaviours. However, research by Daily and McGlong suggest that this may actually be natural behaviour and does not indicate poor welfare. This is still under debate. Factory farmed sows confined in gestation crates can repetitively bite at the bars or chew with an empty mouth, which can lead to sores and mouth damage. Sick and ill pigs may display different behaviour from healthy animals, such as changes in feeding, drinking and

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interacting with other pigs. They may also rest more, shiver and huddle. Pigs prefer well-lit areas and they like sweet tasting food sources. They rely on auditory and olfactory cues to communicate with other pigs and to recognise them. Poor management

and depleted environments which don’t provide for these needs can cause changes in the pig’s behaviour. In such circumstances, it is easy to see when an animal is in distress and unhappy. Awareness of problem behaviours and possible causes can go a long way to alleviating problems in pig husbandry.

Because pigs do not sweat, they have developed a behaviour to huddle together to insulate against both heat or cold.

Different Breeds and Their Behaviour

●● Tamworth Pigs can be lively and

There are many different breeds of pigs and they all have their differences in terms of size, colour and, of course, personality. We will now summarise the key personality traits of some of the key breeds of pig.

●● Large Black pigs are hardy and

produce large litters. They are also very intelligent and good mothers. docile. They also show good mothering abilities.

●● Middle White pigs are good

natured pigs.

●● Welsh Pigs have good mothering

●● Berkshire pigs are also known for

●● As do British Saddleback Pigs.

●● Duroc pigs show good behaviour

abilities.

●● The Swedish Landrace also has

good mothering abilities.

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their good temperament.

and a calm temperament. They are less aggressive and hardy. They can be very protective of their young.

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●● The Turopolje pig, found mostly in

●● The Berkshire is good natured, a

●● Pot Bellied pigs/Vietnamese Pot

●● The Chester White is easy going

Croatia, is a good mother.

Bellied pigs are good mothers and are good as pets.

●● The Gloucestershire Old Spot is

hardy, intelligent and active. They make good mothers and can care for large litters. They have a good temperament and are very friendly.

●● Tamworth pigs are active and docile. ●● Hampshire Pigs/Hogs show

good temperaments and good mothering abilities.

●● The Kunekune pig is a friendly pig

with good behaviour and a docile temperament. They are often kept as pets because of their calm, friendly nature. They love human company and are placid.

good forager and a good mother. and good mothers.

●● The Choctaw, from the USA, is

very hardy and a bit wild, but it can be tamed.

●● The Cinta Sense pig is also known

to be a bit on the wild side.

●● The Iberian pig is also known to be

a bit wild.

All pigs are individuals, the same as all humans, so these characteristics are generalisations for the behaviour of the different breeds.

●● The Guinea Hog is friendly and

sweet natured. This endangered breed does not do well in confinement.

●● The Hampshire is a docile pig. ●● The Hereford is good natured and

gentle.

●● As is the Meishan pig. ●● The Danish Protest is currently a

rare breed. It is hardy and lively.

●● The American Landrace is docile

and known as a good mother.

●● The Basque pig is good natured, but

not suited to confinements.

Caption? page 22

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Chapter 4 Husbandry Animal welfare policies change from country to country with regards to how we farm pigs. For example, some countries have stronger legislation to control how much space each pig must have.

Management Systems Farming practices have changed over time from small scale holdings to the more intensive systems which we can

see today. Concerns over the welfare of these intensively farmed pigs and the practices involved are pushing some societies to work in more extensive farming or free range systems.

Semi - free range pig farming provides space to forage, and shelter from weather extremes.

Intensive or Factory Farming Intensive farming practices generally go for mass production and the pigs can be housed quite intensively. This is usually referred to as ‘factory farming’. The pigs are housed indoors and with limited space from birth onwards. Mothering sows are kept in confined farrowing crates, whilst the young are in small pens next to her. Within these page 23

intensified conditions, it is important the temperature is controlled alongside the ventilation. The rules and regulations relating to factory farming of pigs will vary according to the country in which they are raised. Such rules are intended to make life for the pig as humane as possible. However, there can be questionable practices which are permissible in factory farming depending on the jurisdiction.

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For example, in the United States pigs used for breeding can be confined in gestation crates. They are impregnated at the age of seven months and spend their life pregnant or nursing, until they are eventually sent to slaughter. They may not be able to lie down comfortably in their crate or turn around. Often floors have slats that the waste falls through meaning the sow lives above her own faeces. This can expose her to respiratory diseases and high levels of ammonia.

Pigs in pens

Hard floors can cause problems with the pigs’ feet, causing damage to joints, lameness and foot injuries. Being in a pen like this can cause extreme frustration and boredom for the pigs, which can result in abnormal behaviours, as we discussed previously. Just before the piglets are born, the sow may be moved to a farrowing crate where the piglets can be nursed. The crates separate the mother from the piglets to avoid crushing, but it means the sow cannot turn round to see her piglets. They can be removed from the mother at 17 – 20 days of age. The mother will then be returned to the gestation crate and reimpregnated and the cycle starts again. page 24

Extensive Farming Extensive pig farming allows for a semi free range environment. The pigs will be outdoors in a fenced enclosure and will be provided with shelter. These extensive systems are usually worked with the land to provide more of a balance between farming and environment. For example, in recent years Italy has seen an increase in extensive outdoor pig production. They have often used local breeds with local networks, and rural development policies have been put in place to support this. It is hoped that this becomes economically and environmentally sustainable in time. Italian pig farmers adopting this system foresee rotations in pig and crop production because of the environmental benefits. There is also the benefit of using local breeds for biodiversity, such as the Mora Romagnola, Cinta Seneseany and the Suino Nero Siciliano.

Free Range vs Natural Pig Farming Free range pig farming allows the pigs to act out their most natural behaviours as they are less confined. Free range systems must include a shelter to aid in protection from the environment and extremities of the weather. Although classed as “free range” there is usually some type of fencing in place to control wanderers, and also to provide security and safety for the pigs. The legal requirement for what is considered free range varies in different countries. Since pigs enjoy rooting around for food, good firm soil is recommended and plenty of space. Given that continual rooting

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behaviour can cause destruction of the ground, it is worth providing enough space for the ground to recover. Natural pig farming offers an alternative to free range pig rearing. Most farmers concerned with their pigs’ welfare, if they had the land, climate and resources would choose the free range model. However, this is not always realistically possible for a number of reasons – Land: free range pigs need a large area of land. This provides the pig with virtually unlimited space to roam, root and forage i.e. to engage in normal pig behaviour. They need grassland and also their diet should be supplemented with other food. The pigs have the capacity to plough through a lot of soil when rooting. Pigs will benefit from having access to a range of fields so that the pasture is not overgrazed. However, this can be hard for farmers and smallholders if there is not enough land available. They can end up with an environment that is devoid of vegetation and offers little to the pigs. Natural pig farming doesn’t require this field rotation or a large area of land. Natural pig farming allows the pig to live in a natural, realistic environment, though still raised in stalls. Pigs can be provided with large quantities of fodder vegetables to supplement other feed. Climate: the climate affects the environment. Wet weather can result in muddy or waterlogged fields. Pigs do like mud, but a very muddy field can be uncomfortable to them and pigs also like dry areas also to be available to them. Some countries can be too hot or too cold for free range pig farming to be realistic. Natural pig farming can be page 25

possible in any climate as the roof will keep off the sun and rain. Open sties will give access to cool breezes, but can restrict draughts. Number of pigs: the number of pigs will be affected by how they are raised. In a free range system, a pig should be allowed around 2 - 4 acres per pig. This can place a physical barrier on how many pigs you can raise. The amount you can raise is higher in natural pig farming. Living in sties does not offer as much movement as free range, but the pig will have space to move around, exercise, and root, as well as freedom to choose where sleep, go to the toilet, and so on.

Bornean Bearded Pig (Sus barbatus). There are 10 species of pig. Most domestic pigs have developed from Sus scrofa. This is a different species.

Pollution: pig waste makes a useful compost and pigs kept naturally or free range are not usually kept in large numbers so the waste does not become excessive. This is obviously different to factory farming as there can be high

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levels of waste that can be stored in lagoons. This is then sprayed onto surrounding farm land, which can cause pollution to rivers, streams and the water table. Free range and natural pig farming produces pig waste as a natural organic fertiliser that can increase soil fertility with minimal human effort. Pigs will defecate as they root and forage in the free range system. Free range farming often prohibits the use of teeth clipping, castration and tail docking. In natural pig farming, there are no routine antibiotics and also as the pig has fresh air and sunshine, they experience less of the respiratory problems that factory farmed pigs do. The natural pig farming system is also again the use of chemicals, pesticides and chemical fertilisers. Natural pig farming will use the pig floor bedding as fertiliser and faeces are broken down with the use of microorganisms in the pen floor. This ensures no bad odours or problems with flies.  

Organic Produce Organic products are becoming more and more popular. With this increase in popularity, some farm owners and pig producers are switching to organic farming methods and using organic feeds. A traditional method of doing this is to let the pigs graze in pastures as they would do with free range farming. The pig is permitted to grass and forage as they would in the wild. They will find plants and herbs as their food. They also get natural ventilation and sunlight. The exercise keeps the pigs leaner and healthier. The farmer should ensure that beneficial vegetation, such as guava leaves, lemon grass, turmeric and so on are spread throughout the pasture. Offering organic products for the pigs to eat is also important and these include flax seed, buckwheat, barley, organic corn, and roasted soybeans. The pigs will also enjoy organic fruit and vegetables, as well as minerals and vitamins that are organically produced. The vegetation available will also affect the flavour of the meat. With organic farming, the need for antibiotics, animal products and hormones are eliminated. This reduces the risk of certain diseases to the pig and the consumer. Worming the pig can also be achieved in natural ways. For instance, garlic can be mixed into feed as a way to eliminate worms.

Electric fencing used to manage pigs

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Organic pig farming can also be reciprocal. Pig manure is instant compost, so nearby farmers or smallholders might allow pigs to forage in unused fields to gain the manure.

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There are some drawbacks to organic pig farming – ●● Organic feed costs more than

normal feed.

●● The pasture provided may not

always give sufficient, balanced nutrition for the pig.

●● The cost of organic farming can also

increase the selling price of the pig.

●● Although some natural products can

replace antibiotics, sometimes a pig will still need antibiotics.

Pigs produced on organic farms tend to healthier and leaner. They are not touched by genetically modified foods or toxins, however, they do cost more to produce. In conclusion, there are different ways to rear pigs and government policies vary from country to country on the upkeep of pigs. Anyone who is planning to raise pigs needs to ensure that they are aware of any legislation and government rules and regulations.

Feeding Pigs enjoy fresh food. They also enjoy a wide range of tastes, textures and food types including water plants, tree leaves, vegetables, grass, nuts, fruit and meat. Pigs will also eat household scraps and unfinished foods. When you think how much food can be wasted by humans, this can be an asset. However, it is important to clarify what waste food pigs are allowed to eat in each country, as legislation can vary. In the wild, pigs are omnivores like humans eating both meat and plants – ●● Pigs forage at ground level, sniffing,

rooting, eating and chewing.

●● They forage for several hours a

day, usually early morning and late afternoon.

●● They prefer to eat in groups at the

same time, rather than individually.

●● Rather than rush, they take their

time foraging and consuming.

●● They are opportunistic eaters, eating

almost anything.

●● They like varied food, high in fibre. ●● They eat vertebrates and invertebrates

– young birds, eggs, small rodents, frogs, snakes and turtles.

●● They eat vegetables, roots, nuts,

berries, tubers, and grass.

●● In the autumn, they prefer to forage

in woodland for nuts and berries, whilst in the summer they will forage in marshland or open grassland.

Pigs loading

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Natural pig farming aims to mirror this natural pig behaviour. For example, feeding is provided at the same time of the day as it would in the wild, and the way feed is given to the pigs mimics the natural environment. All pigs are fed at the same time. There is a wide range of food offered. Food pellets may be thrown on the floor to create more natural foraging behaviour, which also keeps the pigs occupied and interested in something for longer. Farmers using natural methods also provide greens and vegetables for the pigs. With free range pigs, the pigs can mirror more naturally their wild feeding habits, but their diet may need to be supplemented if there is not enough naturally occurring food in the environment.

Pigs prefer to eat in a group

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Factory pig producers may not feed the pigs in the same way as they would eat naturally. The pig is often fed processed foods and protein lacking in bulk fibre and designed to produce fast growth at low costs. This can be lacking in variety and also lead to hunger as there is less bulk in the pigs’ diet. As stated previously, pigs like variety and texture. Factory farms may also feed the animal through automated feeders, which allow the pig to eat limited quantities at any time rather than their preferred rate of twice a day. This can result in some pigs eating all of their day’s allowance at the start of the day and then remaining hungry until the next day.

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Health Management Whether keeping pigs as pets or to farm, it is essential the correct health management takes place. This can range from good husbandry practices to appropriate biosecurity measures. Firstly, it is important to understand diseases which may affect pigs, alongside common health issues which can arise. Diseases which can affect pigs will change in different countries, and some of these may even be notifiable to the local government, so it is important to identify and understand these. Some of the diseases which can affect pigs globally are: ●● African Swine Fever: caused by a

virus and results in a high mortality rate in pigs.

●● Nipah Virus Encephalitis: a

zoonotic infection meaning it can be passed on to humans.

●● Porcine Cysticercosis (Taenia

solium) : infestation which is a type of tapeworm and is zoonotic.

●● Classical Swine Fever: caused by

a highly contagious virus.

●● Transmissible Gastroenteritis:

a common virus which causes vomiting and diarrhoea.

●● Porcine Reproductive and

Respiratory Syndrome (PRRS): a virus which affects pigs.

Some further diseases, which may or may not be notifiable, and common health issues include:

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●● Exudative Dermatitis: more

commonly known as Greasy Pig, it is caused by the bacterium, Staphlococcus hyicus.

●● Mastitis: caused by a bacterial

infection of the mammary glands. This can be seen during the milk production and suckling period.

●● Postpartum dysgalactica

syndrome: this causes neonatal problems such as diarrhoea, crushing and poor growth of piglets. It is caused by bacterial endotoxins in the uterus, mammary glands or gut and risk may be increased by stress, physical abnormalities or genetics.

●● Coccidiosis: an infection within

the intestinal tract caused by the protozoa, Coccidian.

●● Respiratory Diseases: can be

caused by a variety of different infectious agents. They can occur when there is poor ventilation available, poor husbandry and over stocking densities.

●● Dysentery: caused by the

bacterium, Brachyspira hyodsenteriae.

●● Porcine Parvovirus (PPV): another

virus, can show some similar symptoms to PRRS (above).

Some biosecurity measures are put in place in order to prevent outbreaks of disease. These measures may be enforced by law, or may be the action of the farm management. It is important to check local government legislation on biosecurity measures. Some of these

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control measures include; notifying outbreaks of specific diseases both globally and locally, disinfection of visitors/employees footwear, cleanliness and disinfecting all necessary equipment, quarantine of new animals, isolation of any possibly sick animals, recording any movement of pig herds or individuals, correct ventilation, correct control of carcases, pest control, and good husbandry of food, bedding and water. Daily health checks and observations should be carried out to ensure all individuals are in good health. Key points to look out for are the presence of visible sores, lumps or bumps, irritated skin, lesions, open wounds or lameness. Other factors to consider are; unusual discharges, changes in usual behaviour i.e. sleeping, eating, urinating, defecating, subdued, etc. If any causes for concern are met during the health checks then it is important these are investigated straight away.

in different countries, and the amounts and timings administered will also differ. For production pigs, farmers are normally required to comply with legislation and observe restrictions on medications when administered to what is regarded as food safe produce for human consumption. Overall, in order to provide the correct health management for pigs, it is important to consider the following factors: ●● Regular veterinary health checks. ●● Daily health checks made by owner

or keeper.

●● Daily observations. ●● Ensuring feed and water quality is

high.

●● Ensure biosecurity measures

are met.

●● Parasitic control carried out

correctly.

●● Routine vaccinations are

administered as required.

●● Ensuring clean enclosures,

disinfecting areas and clean bedding.

●● Pest control. Caption? Routine health care will usually

include the use of antibiotics and vaccinations. Some countries allow the use of hormones, although this is not directed at health care but is to improve muscle growth for production. Routine vaccination and antibiotic types will vary page 30

●● Stocking densities are not too high. ●● Air quality and ventilation is suitable.

Some of these will not be important if the pig is kept more as a pet, or perhaps if they are farmed extensively, free range, or on a small holding.

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Breeding For breeding practices, a boar and dry sow, or gilt, are placed in a pen for mating to occur. Once the initial mating occurs, an ultrasound scan will show if the sow is pregnant. If not, the artificial insemination will take place. For artificial insemination, the sow must be mated first, and can then be artificially inseminated up to a month after the mating occurs.

The gestation period usually lasts up to 114 days. The choice of management system will determine how the pregnant sows are housed. With intensive systems, sows may be placed in individual sow stalls, or gestation stalls. These stalls restrict the sow’s movement and prevent them from fighting. In some localities, such as the UK, the use of sow stalls is banned. In the EU, sow stalls are only to be used for the first four weeks of gestation and the last week. In Australia, sow stalls are being voluntary phased out. In Canada, sow stalls are banned, and also across some states of the United States including; Florida, Arizona, California, Colorado, Oregon, Maine, Michigan, Rhode Island and Ohio. Where there is no use of these confined stalls, pregnant sows must be housed appropriately with other sows. Within intensive systems, farrowing crates are used to confine the farrowing sow’s movement. Sows are usually moved around seven days prior to birth. These crates are much like sow stalls in which they restrict the sow’s movement in order to prevent accidental harm towards her piglets.

Piglets under heat lamp

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Boars are generally housed in solitary indoor or outdoor pens depending on the system. Boars can show aggression towards other males, so to avoid conflict they are housed separately. The tusks are quite often removed to prevent injury to the stockman.

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Chapter 5 Pig Breeds This chapter serves as a directory of some of the main breeds used for pig rearing but is not a complete list of all breeds.

Oxford Sandy Black

List of Breeds Aksai Black Pied Origin Aksai Black Pied is a Russian breed. It was initiated in 1952 at experimental and training farms in Kazakhstan to optimise meat production. Native pigs were crossed with Large Whites and Berkshires, and the progeny then crossed with Large Whites and Estonian Bacons to maximise meat and bacon production. Populations have been declining since 1980.

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Characteristics A medium to large breed characterised by its colouration of creamy white coat with dark grey to black uneven spots. An average weight sow is 245kg, and boars are 317kg. Body and legs are stocky, snout is large, ears are long and erect. Sows have approximately 9 or 10 piglets per litter. Uses Aksai Black Pied pigs are typically commercially bred for meat production but are still used domestically for agricultural purposes. Sows are also commercially crossed with Landrace and North Caucasian breeds.

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American Red Wattle

American Yorkshire

Origin

Origin

Also known simple as the Red Wattle, this breed was brought to the USA (possible by French settlers from New Caledonia) and adapted well, making it a popular breed in America. Numbers are in rapid decline as they have been cross-bred to improve meat production in preference to maintaining the pure breed.

Also known simply as the Yorkshire or Large White, this is the most popular breed in the USA. This is the American variety of the English Large White i.e. Yorkshire White. The Yorkshire type was first imported into America in the 1930’s.

Characteristics As the name suggests, this breed is typically red in colour and has two wattles (goat-like tassels) hanging from the chin. Its colour can vary from completely red to red with black specks, to largely black. Ears are lopped. They are well known for their hardiness and foraging abilities, making them adaptable to a range of climatic conditions and ideal for outdoor or pasture smallholdings. Sows make excellent mothers, producing large litter sizes of 9 – 10 piglets and good quantities of milk. They have an excellent growth rate. The Red Wattle has a docile nature and is easy to tame, making them a great breed for novice pig keepers. Uses The Red Wattle produces meat of excellent quality. It is lean, tender and juicy with a rich beef-like flavour.

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Characteristics The American Yorkshire is a large breed with a muscular body and a long, straight back. The face is long, and the ears are usually small and erect. The skin is pink with a white coat and, typically, blemish-free. The boars weigh approximately 250 to 350 kg, whilst the sows weigh approximately 200 to 295 kg. American Yorkshires are docile in nature and are very good mothers. They tend to produce large litters (average of thirteen piglets per sow) and produce large quantities of milk. They are a hardy breed which can cope with different climates. If kept outside, they will need shelter as their pale coat makes them vulnerable to sunburn. Uses It is considered a good breed for bacon because of the low back fat and high lean meat percentage. They are also used for crossing to improve other breeds.

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Angeln Saddleback

Auckland Island Pig

Origin

Origin

A German breed developed in 1937 by crossing a Landrace with a Wessex Saddleback. This is a rare breed.

Originating in New Zealand, this is another rare breed.

Characteristics

Characteristics

It is a large pig breed with lop ears, and is black in colour with white banded legs and torso. Boars typically weigh around 350kg, and sows 300 kg.

It is a small breed which can be black, tan and white in colour. This form has more wild characteristics with a long narrow head and snout, and a straight tail.

Uses

Uses

It produces quite fatty meat.

Feral (conservation managed).

Arapawa Island

Australian Yorkshire

Origin

Origin

This is a rare breed of pig which originates from New Zealand.

This breed originated from Yorkshire, England and was introduced to Australia and also North America.

Characteristics It is larger than the native Auckland breed with a shorter snout. Generally, they are quite hairy with a black and tan patterned coat, although other colours do occur. Uses It is feral.

Characteristics It has a large body with very fine hair and a straight back. Both boar and sow can reach up to 300 kg. They are pink to white in colour. The ears are erect in this breed and the snout is long. The tails is short and twisted. In general, they are easily trained and are an intelligent breed. Uses A very popular breed, farmed for their high quality meat. Used for bacon, lean meat and ham.

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Ba Xuyen

Basque

Origin

Origin

The Ba Xuyen originated in Vietnam from crossings between Berkshire pigs (imported from the UK from 1932-1958) and Bo Xu pigs (which are themselves a cross between Craonnais and Chinese pigs, imported by the French and Chinese between 1900 and 1920). They are found along the Mekong River Delta where they are highly adapted to the salt water environment.

This breed originated from France and Spain, and is quite rare.

Characteristics The Ba Xuyen is a spotted black and white pig with white feet. It is a small breed, weighing approximately 100kg at maturity. The body and legs are short, hips are wide, and stomach is large. The face is short with a slightly curved snout and medium sized, forward facing ears. Sows reproduce up to 3 times a year producing around 8 piglets per litter. They are easily trained and domesticated. They have a strong sense of smell so are good at uprooting food that is difficult to find in the marshland of the Mekong Delta. Ba Xuyen pigs are highly resistant to disease. Uses Ba Xuyen pigs are primarily farmed locally for meat production. They are not intensively farmed due to their slower growth rate and litter sizes compared with other breeds. They are easily domesticated and are commonly kept as pets in South-East Asia. They will eat practically anything, so are largely used to clean up food waste.

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Characteristics It has a solid head and limbs with a robust body. Fine, smooth hair covers their body which is pink to white in colour with large black spots. The head and rump is generally black. The ears are large and lop forwards over the eyes. Placid in nature, they are generally a hardy breed. Sows and boars weigh in around 160 kg as adults. Uses They are used for the production of pork.

Bayeaux Origin Also known as the Porc Bayeaux, this breed originated in Normandy, France where it was crossbred from the Normandy and the British Berkshire breeds in the 19th century. Bayeaux pigs nearly died out from the invasion of Normandy in World War II but a few committed breeders kept them going. The numbers are gradually increasing due to their popularity for smallholdings. Characteristics It is white in colour with black markings, and a large breed weighing in around 350 kg as an adult. It has a long, wide body with short legs, and a broad head

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and snout with small, lop ears. Its temperament is calm. Uses It is mainly bred for pork since it is a hardy breed that withstands intensive farming methods. Bayeaux pigs are rapid weight gainers, fast breeders and good mothers. Being placid and friendly it is suitable for small farms.

Bazna Origin Bazna pigs were originally produced in central Transylvania, Romania in 1972 from crossing Berkshires and Mangalitsas. Bazna pigs were further improved between 1885 and 1900 by crossing Berkshire boars (imported from the UK) with the sows. Thereafter, improvements have been made by breeding Baznas with Yorkshire, Sattelschwein, Wessex and Hampshire breeds. The Bazna are now more widely distributed around other Transylvanian areas. Characteristics The Bazna breed is black in colour with a white belt (30 to 40 cm wide) that surrounds the body, starting from the shoulders and incorporating the forelimbs. An outline of grey is evident where the black and white colours meet, indicative of unpigmented hair growing through the pigmented skin. Baznas are a medium sized breed of stocky stature. The head is slightly concave, ears are medium sized and forward facing. Sows produce litter sizes of approximately 9 piglets. page 36

Uses They are locally bred where the fatty meat is enjoyed. Baznas have not been intensively farmed as compared with many other breeds they do not possess highly productive traits, nor do they produce lean meat that is currently in demand.

Beijing Black Origin The Beijing Black, also known as the Peking Black, is native to China. Beijing Blacks were produced in 1962 by crossing the Berkshire pig with common native Chinese pig breeds. Following on from this, Yorkshires and Soviet Whites were also bred in to ensure a vigorous breed with plenty of variation. Characteristics The Beijing Black is a medium to large breed that is physically strong and robust. This breed is predominantly black in colour, with a few white markings. Their snout is distinctive, with the exterior being flexible and the interior being firmly attached to the head via a hard, protective plate, giving them the superior foraging abilities. They are extremely hardy and adaptable, making them highly suitable for intensive farming conditions. Beijing Blacks have a high breeding rate, with the sows producing 6-10 piglets per litter and 2-3 litters per year. They are fast growers with a high feed efficiency. Uses The combination of high breeding and growth rates, hardiness and adaptability, and the production of good quality, fairly

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lean meat, means that the Beijing Black is a popular breed, extensively farmed for its meat throughout China and South-East Asia.

Belarus Black Pied Origin This breed originates from Minsk which is the capital city of Belarus, a former member of the Soviet Union. They are the result of crossing native Belarus pigs with Large Whites, Large Blacks, Middle Whites and Berkshires in the 19th century. It is also known as the Byelorussian Black Pied, White-Russian Black Pied and Spotted Black Pied. Characteristics It is a medium sized breed with a white coat largely covered in black spots. The body is wide and deep, and the rear of the body is relatively straight. The head is straight, ears are medium sized and lopped and the snout is bright pink. Belarus Black Pied pigs are a fastgrowing breed and the sows produce up to 2 litters per year of around 10 – 12 piglets per litter. They are adaptable to various climates and withstand stressful environments, making them suitable for intensive farming practices. They are also reasonably resilient to disease. Uses The Belarus Black Pied was bred as a multipurpose pig, for pork and lard. It lost popularity after the 1950s when the demand for leaner meat began to increase.

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Belgian Landrace Origin The Belgian Landrace, also known as the Belgian Lop-eared and Improved Belgian, originated in northern Belgium in the late 1920s. The goal was to improve the native Landrace pig which was short and fat without much muscle. The German Landrace (which also contained genetics of the British Large White) was imported and crossed with the native Landrace in the 1930s. Following this, further crossings took place with additional breeds to improve its characteristics. Characteristics The Belgian Landrace is described as a strong, muscular white pig with fallen lopped ears. The body is elongated, and the back is fairly large and somewhat rounded. The rear is particularly muscular, and the legs are short and solid. Belgian Landraces have high fertility, producing 10-12 piglets per litter and can carry up to 7 litters in their lifetime. The sows make good mothers and produce high quantities of milk. Belgian Landraces have a low growth rate, but the resulting meat has a high lean meat percentage. They are sensitive to environmental changes but adapt well to indoor units. Uses Belgian Landrace pigs produce high quality fresh pork with very little fat, which is in demand in Belgium. It is, therefore, one of the most commonly used breeds of pig for pork production for the Belgian consumer market. The sows are often bred with Pietrain boars to continuously improve the breed.

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Bentheim Black Pied

Berkshire

Origin

Origin

A breed which originated in Germany in the early 20th century where it was cross bred from north-western breeds with English Berkshire and Cornwall pigs. It is also known as the Buntes Bentheimer Schwein or the Spotted German, and is a rare German breed. Numbers were declining to the point of near extinction, as the demand for lean meat increased until the breed was nationally registered, thus increasing its exposure and resulting in a gradual increase in popularity.

This breed originated in Berkshire, England and is one of the oldest heritage breeds. They are becoming rare and this breed’s population is vulnerable. They are amongst the most popular breeds in Australia, and the third most popular in the United States.

Characteristics It is a medium sized breed characterised by a white coat and black spots. Grey rings around the edges of the spots are evident, indicative of unpigmented hair growing through the pigmented skin. The average weight of the Bentheim Black Pied pig is 250 kg for a boar and 180 kg for a sow. Ears are medium sized and lopped. Bentheim Black Pied pigs are hardy and long-lived and have a high fertility rate, averaging 9 or ten piglets per litter. It has a docile temperament.

Characteristics This breed is small to medium sized. Generally, individuals are fully black in colour with white socks, snout and tip of tail although some may appear a golden, sandy colour. Typically, the eyes are wide-set, snout is medium in size and ears are short and erect. They have a docile, fun temperament. Uses Mainly bred for pork, it is also a popular breed for female pig handlers due to its smaller size.

Uses Pork and lard are the main uses since this breed produces a very flavoursome meat. Berkshire Weaners

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Blanc de l’Ouest Origin This pig breed originated in Western France (Brittany, Normandy and Pays de la Loire) through the merging of various ancient breeds. Characteristics It is a large breed that can have a shoulder height of up to one metre from the ground. Blanc de l’Ouest pigs are white in colour, have a long body, deep chest, wide forehead and concave snout. The ears are long and lopped, hanging down as far as the snout. They are known to make great mothers. Litter size is typically less than 8 piglets. Temperament is easy-going. Uses The slow growth rate produces very flavoursome meat which is popular in gourmet restaurants in Paris. This breed prefers to live free range so is suitable for small scale production as opposed to commercial production. Housing must provide shade as their pale colouring makes them susceptible to sunburn.

Breitovo Origin Breitovo pigs are native to Russia and were bred by crossing local breeds with Danish Landrace, Large White and Medium White breeds.

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Characteristics It is a large breed that is typically white but can also be darker in colour. The boars weigh on average 310 to 330 kg, and the sows weigh 220 to 240 kg. The head is somewhat arched and of medium length, and they have a stocky neck. The chest is broad and deep, and the body is muscular. Legs are straight and sturdy, ears are long and lopped. Breitovo pigs have a high fertility rate, with sows producing 11 to 12 piglets per litter, twice a year, for 5 to 6 years. They have a calm temperament and are adapted to low temperatures. They also have a high resistance to disease. Uses Breitovo pigs are a general purpose pig, producing a high-protein marbled meat.

British Landrace Origin This breed originated from Landrace pigs brought to Britain from Scandinavia in 1949. The British Landrace Pig Society was formed and controls this pedigree. Characteristics Sows tend to have significant litter sizes and individuals have a tendency for a fast growth rate. This breed has large drooping ears and is white in colour. The breed is a quite large with boars weighing around 310 to 400 kg, and sows weighing 250 to 30 kg.

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Uses It is used in both pork and bacon production as it produces lean meat. Also, it can be used in creating hybrid litters since the British Landrace places a good bloodline in the breeding program.

British Lop Origin Originating from the South Western regions of England, this breed is currently registered as endangered on the RSBT (Rare Species Survival Trust) and is considered extremely rare in Britain. Characteristics British Lop pigs are a large breed with boars weighing around 350 kg and sows weighing around 300 kg. They are white or light pink in colour. The ears are long and droopy, extending to the tip of the snout. They have a long straight back, straight belly and the tail is positioned high up. They have a similar appearance to the Welsh and British Landrace. Sows make excellent mothers and can have large litter sizes. In general, the breed is quite docile and a hardy species which is good for extensive systems. Uses Pork and bacon are the main uses. Sires are crossed with rare breed sows to raise pork pigs and cutter pigs (pigs between pork and bacon weight) to produce large joints of meat.

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British Saddleback Origin This breed originated from England and is derived from Wessex and Essex breeds. Characteristics Sows make excellent mothers and also have large litters. It is a hardy breed which can make good outdoor pigs. They are black in colour with a white band running around the shoulders and down the two front legs. This may expand to a white tail and hind legs. It is a large breed with boars weighing around 320 kg and sows weighing around 270 kg. Uses Pork and bacon are the main use.

Bulgarian White Origin As the name suggests, the Bulgarian White breed originated in Bulgaria. It was initially developed in the 1960s to improve the meat yield and quality of the Bulgarian native pigs. The native pigs were crossed with Large White, Landrace and Edelschwein breeds, imported from nearby countries. Characteristics The Bulgarian White is a white pig with no markings and an apparent snout. It has a medium length body and has retained characteristics of the Large

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White, namely a long body, long legs and erect ears. Bulgarian Whites are an active breed and are comfortable living outside, providing they have shelter from the elements. They are happy foraging outdoors on pasture or acorns, for example. They are adaptable to harsh climates and withstand intensive farming practices. They have a decent fertility rate, good food conversion ratio and are resistant to stress compared to many other breeds. They are an intelligent breed with a good temperament. Uses The Bulgarian Whites are not as lean as some of their other white pig counterparts having a higher fat to lean meat ratio than is in demand for most modern pork consumers. Crossings with other white pig breeds are ongoing to continuously improve feed conversion rates and fat content of Bulgarian Whites.

Chato Murciano Origin This is a breed which originated in Murcia, Spain where the native Murciano breed was graded up by mixing in Berkshire, Large White, Tamworth and Victoria breeds. The Chato Murciano is only found in north western Spain and was a common breed in the early 20th century. Numbers then declined, to the point of near extinction, but have been recovering in the 21st century as a result of conservation and breeding programmes initiated by Spanish authorities.

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Characteristics The Chato Murciano is characterised by its short nose and is named accordingly, since ‘chato’ means ‘short-nosed’ and ‘Murciano’ means ‘from Murcia’ in Spanish. It is a medium sized breed with a relatively small head. It averages, or reaches up to, 180 kg for sows and boars respectively. It is predominantly black in colour, sometimes with white patches on the body, especially the legs and tail. The Chato Murciano is a hardy breed and well adapted to the warm and dry local climate. Optimal growth occurs when the pigs are fed local, raw materials, and they can live from 12 to 15 years. Uses Pork and bacon are the main uses, and it is popular in its native area for its lean meat and bacon production.

Chester White Origin This breed originated in Chester County, Pennsylvania, USA and, accordingly, is also known as the Chester County White. Characteristics It is white in colour and medium to large in size. Ears are medium length. Sows have a reputation for having a good temperament and being good mothers. They produce large litter sizes (10 to 12 piglets). Boars are known to have aggressive tendencies. They are susceptible to sunburn so must have access to shade. This breed responds well to intensive large scale farming as well as small scale, free range farming.

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Uses

Creole Pig

This hardy and versatile breed is mainly grown for meat since these animals gain weight rapidly.

Origin

Choctaw Hog Origin This breed originates in the United States where it descended from Spanish pigs brought to America in the 1500s that were used by Native Americans and European settlers for a few hundred years. The Choctaw Hog derives its name from having migrated with the Choctaw tribe from the deep south to Oklahoma (the Choctaw nation), which is where this breed is predominantly found. It is a critically rare breed. Characteristics It is a small breed that is typically black in colour but may have white markings. Choctaw Hogs are characterised by their mule-like feet where the toes are fused, forming a hoof. It is common for Choctaw Hogs to have fleshy wattles hanging from either side of the neck. The ears vary from being upright to slightly lopped. The Choctaw Hog is a hardy breed, and is adaptable faring well both free range or in extensive farming setups. The Choctaw tribe still keep Choctaw Hogs where they live free range, foraging for themselves on acorns, berries, vegetables, bugs, etc. When kept free range they have a tendency to be aggressive, however if confined they are fairly easy to tame. Uses This breed produces lean pork. page 42

Originating in Haiti, the Creole pig which is now extinct was once commonly kept by peasant families as an economic survival strategy. Being scavengers, they would eat practically anything, ultimately serving as a garbage disposal unit. The family Creole pig was an asset that could be sold or slaughtered when a time of need came about. In the 1980s, African swine fever broke out in Dominican Republic and authorities were worried that the virus would spread throughout Haiti and reach the USA where it could ruin the pork industry. Therefore, they deemed the slaughter of Haitian pigs a necessary measure to prevent the spread of the virus. The Creole pig was eradicated in 1983. Families were compensated with American pig breeds, but these often did not withstand the Haiti environmental conditions. There are ongoing efforts to repopulate Haiti with a new type of pig comparable to the Creole pig that has been selectively bred by agronomists. Characteristics A dark black pig with a lively temperament, the Creole pig was well adapted to the local weather conditions of Haiti and scavenged on waste products. Uses It was bred for meat.

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Cumberland Pig Origin An old breed originating from the north of England, the Cumberland pig became extinct in the 1960’s because of changes in farming methods coupled with the demand for leaner meat. In 2008 Penrith Animal Conservation Centre recreated the Cumberland breed using DNA analysis as a foundation for a breeding program.

Characteristics A medium to large breed that is white in colour with fine hair. The body is elongated and lean, the snout is long, and the ears are heavily lopped, hanging forwards Uses It is grown for bacon and pork.

Duroc

Characteristics

Origin

The Cumberland pig was a large, stocky pig with a smooth white coat. They had a flat face and drooping ears. They were a hardy breed withstanding the harsh climate of northern England.

This breed originated in America as a result of crossing many different commercial pork breeds. This breed is the second most popular breed in the USA and is one of the oldest formed around the 1800’s.

Uses They were grown for meat and used for making local delicacies, namely the Cumberland sausage and Cumberland ham.

Danish Landrace Origin The Danish Landrace originated in Denmark in 1896 and is the parent of all the other Landrace breeds. The breed has continuously improved since its establishment, and Denmark became the top bacon-exporting country in the world. For many years, the Danish held on to their superior Landrace pigs, refusing to export them for other countries to benefit. They have since been exported to numerous countries throughout the world. page 43

Characteristics Usually reddish brown in colour, it can be light golden to darker red shades. The ears tend to droop in these individuals. It’s a medium to large sized breed with a mild or easygoing temperament. Boars weigh approximately 225 to 340 kg, and sows approximately 200 to 295 kg. They tend to produce large litters, with good parents and piglets usually wean easily. It is typically a fast growing pig. Uses The meat is tender and an excellent flavour when raised on hay, vegetables and forage.

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Dutch Landrace Pig Origin This breed is developed from original Dutch pigs which were crossbred with the German Landrace and Danish Landrace. Characteristics Similar to other Landrace breeds but generally wider across the back, this breed produces heavier hams. Fully grown boars can reach over 300kg, though it is commonly slaughtered at around 160-170kg. Uses It makes an excellent and efficient breed for meat production.

Essex Origin This breed originated in Essex, UK from the selective breeding of local pigs in this region. The original Essex was crossbred with imported Neapolitan pigs in the middle of the 19th century. Characteristics The original Essex was a small breed, black in colour with a wide white belt across the shoulders, and the ears are pricked. It is a hardy, independent breed that was easy to keep.

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Uses It was a popular pork breed until about 1950. After 1955, Denmark and other foreign pork-producing countries expressed their concern about the competition they were facing because of the variety of British pigs. British breeders were thereafter requested to focus on breeding specific breeds which did not include the Essex, so their populations significantly declined. The Essex was assumed to be extinct by 1967 but a single farmer had not crossed his Essex pigs with other breeds, allowing the reestablishment of the breed.

Estonian Bacon Origin This pig breed originated in Estonia where the local landrace pigs were crossed with Danish, German and Swedish Landrace pigs to produce the Estonian Bacon pig. Characteristics Appearance is largely similar to the Danish Landrace i.e. a medium to large breed that is white in colour, with a slender body and large, lopped ears. Uses It is used for meat, both bacon and pork.

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Fengjing Pig

Forest Mountain

Origin

Origin

This breed comes from Shanghai, China and is named after one of the towns within Fengjing. It is a type of Taihu pig, distributed in a narrow area around Lake Tai that is characterised by its mild, subtropical climate. In 1989, Fengjing pigs were exported to USA to be bred as part of a scheme under the US Department of Agricultural and two universities.

Originally from Armenia, Eurasia this is now an extremely rare breed of pig. It was bred from crossing Mangalitsa with a cross between Large White and native grey pigs.

Characteristics It is a small breed that is black in colour with large, lopped ears. Fengjing pigs are characterised by having a wrinkled face and skin. Boars and sows are similar in size, with sows being a little smaller than boars. They are a hardy breed, tolerant of a range of climates and with a high resistance to disease. Breeding rates are high, with sows producing two litters a year of around 12 piglets for a first litter. This can increase to up to 20 piglets per litter throughout the duration of her breeding life. Growth rates are slow in comparison to other breeds. Uses This is a popular breed in China producing a flavoursome, juicy meat. Due to some of their superior qualities, namely litter size, disease-resistance and taste of the meat, the Fengjing pig is of interest to Western countries for use in selective breeding programmes to improve these qualities in Western pig breeds whilst retaining the fast growth rates. page 45

Characteristics It is a hardy pig which has learnt to live on mountainsides in its native Armenia. The pigs were allowed to roam through mountain forests for most of the year being confined over winter. They are grey, black or white in colour with a long winter coat and bristly coat at other times. Ears are usually semi-lopped but have become more upright as the influence of Large White in their breeding has increased. This breed has long legs and body, a broad chest and strong feet. Litters average 6 to 8 young. On average, adults weight 160 to 260 kg. Uses This breed although at risk of dying out produces exceptionally good quality meat with low moisture content and a darker colour.

Gascon Origin Also known as the Porc Gascon, this breed is found in south west France. It is similar to the Iberian. Numbers were decreasing rapidly until the 1980s, but are now increasing due to the popularity of rare breeds.

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Characteristics A large breed that is black in colour, the snout is long and very moveable. Ears are semi-lopped and horizontal. The tail is long and thick with bristles on the end. It is a hardy breed that withstands heat and is suitable for outdoor living. Its temperament is energetic and good natured. Uses Pork and bacon are the main uses for this breed. The Gascon matures slowly, producing marbled meat of exceptional quality and taste. Bacon is firm and it makes superior quality jambon de pays (a popular ham in French cuisine).

Gloucestershire Old Spots Origin Traditionally, this is one of the most common breeds in the UK. The Gloucestershire Old Spots pig dates back to the 18th century. They were traditionally known as orchard pigs because they were kept for consuming orchard waste, and folklore tells of their spots being bruises from fallen apples! Numbers began to fall after the 1920s with the increase in intensive farming and poor breeding. The numbers are now once again on the rise in the form of a modern, less spotty version. Gloucestershire Old Spots were imported to the USA in the 19th century and bred with other types of pigs to produce the Spotted Polar China.

grey. The snout is slightly concave. Ears are lopped falling in the direction of the snout. Temperament is docile yet determined. This breed is hardy with advanced foraging skills. Gloucestershire Old Spots make good mothers and can breed throughout their life. The Gloucestershire Old Spots are known for their hardiness and foraging skills, thus are suited for free range living on small farms. Uses Pork, bacon and lard are the main uses however their characteristics are desirable for improving other breeds. When Gloucester Old Spot boars are crossed with sows of other white pigs, the black spots do not come through in the offspring, so the appearance of the white pig is retained whilst the hardiness and foraging capabilities of the breed is increased. This breed has the added value that sows can produce litters at any age, compared with other breeds that reach an age where they can no longer breed.

Gottingen Minipig Origin Originating in Germany, the Göttingen Minipig is a miniature pig that was selectively bred at the Institute of Animal Breeding and Genetics at the University of Göttingen by crossing the Minnesota Minipig, Vietnamese Potbelly pig, and the German Landrace pig.

Characteristics

Characteristics

It is a medium to large breed, white in colour with black spots outlined in

The Göttingen Minipig is characterised by its tiny size. It is the smallest breed

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of domestic pig in the world weighing on average a mere 26kg when it is full size. It is pink in colour and is a very clean and healthy pig. It has a docile temperament. Uses It has been used in medical research and as a pet. The Göttingen Minipig was purposely bred to be used for biomedical research. Smaller pigs are useful animal models in laboratory research since they have less food and space requirements, are easier to handle, and lower doses of trial compounds can be used. They have also become very favourable as pets throughout the world.

Grice Origin Originating from Scotland this breed was kept by farmers in parts of the British Isles until the 19th century, the last wild animals are thought to have become extinct in the late 19th century. Characteristics A black pig with tusks and a bristly coat, it was quite small being the size of an average dog. It displayed aggressive behaviour, and is known to have attacked young lambs. They were hardy animals which roamed on moorlands and ate berries. Uses It was grown for meat and despite its relatively small size was said to make an excellent cured ham. page 47

Guinea Hog Origin The Guinea Hog is thought to have arrived in southern America on slave ships from West Africa in the 19th century. It was popular in homesteads where its foraging skills served not only as a means of helping itself but also as a deterrent for pests such as snakes and rats. It is a rare breed found throughout the USA. Characteristics Guinea Hogs are small, stocky pigs that stand no more than 65 cm in height. They have a hairy coat, typically black in colour, although in a small proportion of pigs the coat may be a rusty red colour. They may or may not have white fur on their feet and the top of the snout. Ears are large and erect. Temperament is docile and sociable. Uses These pigs are grown for lard. Guinea Hogs readily gain fat, regardless of their feed, which makes them suitable for producing lard. They also produce high quality meat. The Guinea Hog is able to withstand heat and cold, and due to its colour it is not at risk of sunburn. Being small in size, they are a good breed to smallholders and are commonly raised by rare breed enthusiasts or keptas pets.

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Hampshire Origin Although the Hampshire originated in United Kingdom, it has become the fourth most popular breed in the USA. Characteristics The Hampshire is of medium size with boars reaching a weight of 300 kg and sows weighing up to 250 kg. They have black bodies with a characteristic white band running round the front torso and continuing on the front limbs. Their colouring is similar to the Wessex Saddleback however the Hampshire breed individuals have notably erect ears. They are good natured animals and sows make good mothers, but they don’t grow as fast as many other cross breeds. Uses These pigs produce good quality meat.

Hereford Origin Herefords originated from crosses between the Duroc, Chester White and Poland China in the 1920s in Nebraska and Iowa. They are found only in the USA. The name comes from Hereford cattle which are red and white in colour, like the Hereford pig. Characteristics It is a medium sized breed with a red coat (the deeper the red, the better), page 48

white face and at least two white feet. They have an elongated neck, a slightly concave snout and prominent cheeks. Hereford sows are excellent mothers and have large litter sizes. Temperament is docile. Uses Grown for pork, this breed is ideal for novice pig keepers as they will tolerate various climates and farming production systems, are of manageable size, are easy-going, and they have a high feed efficiency.

Husum Red Pied Origin Nicknamed the Danish Protest Pig, this rare breed originated at the beginning of the 20th century in North Frisia in Southern Schleswig, Germany. It is thought to be the result of combining local marsh pigs with English Tamworths and Angeln Saddlebacks. The breed was thought to be extinct after 1968 but was then seen again and dedicated breeders have kept it going as a rare breed. Characteristics It is a medium to large seized breed that is red in colour with a wide vertical white belt and a faint white horizontal belt. The Husum Red Pied pig is an energetic and hardy breed. Uses The Husum Red Pied was used by the Danish living in this part of Germany as a way of displaying their cultural identity

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because they were forbidden to raise the Danish flag. The pig, being red in colour with a white vertical belt and faint white horizontal belt, was representative of the Danish flag and became known as the Protest Pig.

Iberian Origin The Iberian is a very old breed of pig. Iberian ancestors are thought to have originated on the Iberian Peninsula where the first pigs were brought from the eastern Mediterranean by Phoenician traders and interbred with wild boars. The Iberian is also known as the Black Iberian or, in Portugal, the Alentejano. Characteristics Iberian pigs are large and hairless. They are typically black in colour, but can also be dark grey or brown-red. They have an elongated nose and lopped ears. They are a tough, hardy and independent breed so are well-suited for outside living. Uses Grown for lard and bacon, the Iberian pig gains fat readily which produces the typical marbled meat that makes top quality dried ham. Iberian pigs live naturally in unique old oak forest habitat. The high fat content, combined with the traditional acorn-based diet of the Iberian produces a cured ham of superior taste, jambon iberico.

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Italian Landrace Origin Bred from Danish Landrace pigs brought to Italy after World War II, breeding of the Italian Landrace since then has been more for meat production rather than bacon. This has led to the development of characteristics which are different to other Landrace breeds. Characteristics This breed has white hair, unpigmented skin, drooping ears, and a longer body than other Landrace breeds due to up to three extra vertebrae. Uses It is used for making meat products such as prosicutto crudo.

Iron Age Origin The Iron Age pig was bred in England in the 1970s for the purpose of representing an ancestral pig for a BBC television programme called “Living in the Past”. The Iron Age pig was produced by crossing a wild boar from London Zoo with a Tamworth. Characteristics It is a medium sized pig resembling the wild boar. Typically, they are brown in colour, although coat colour can range from rusty red to black. They are wide around the ribs, have an elongated snout and pointed erect ears. Piglets

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are striped resembling wild boar piglets, and the stripes are lost upon maturity. Iron Age pigs are wild-like and escape artists, so they must be kept free range ideally in a woody habitat, although they will adopt to pasture grazing. They are a very destructive pig that will uproot any material that is not secure therefore housing, fencing, etc. must be robust. Uses This breed is grown for pork since it produces superior lean and gamey meat which is utilised for specialty meats.

Jeju Black Pig Origin This breed comes from Jeju Island in South Korea. Characteristics

Characteristics Commonly 10 to 16 inches tall (25 to 41 cm), these pigs live to about 15 years. They are always spotted with the main colour being various shades from white through cream, reddish to even black. Spots can be black, red or other colours too. Also known as the Miniature Painted Pig. They have a long straight snout, erect ears, and relaxed tail that can become curled when excited. Uses They make good indoor or outdoor pets and are considered more intelligent than dogs, and do not pose the allergy issues of dogs.

Korean Native Pig Origin

The meat attracts a premium price which is reportedly up to double the price of other pork.

This is an indigenous domesticated breed in Korea considered to have originated from China over 2,000 years ago. Due to less genetic diversity than many other breeds it was threatened with extinction in the 1980’s, but breeding since then has reversed the threat.

Juliana

Characteristics

Origin

It has black hair and a dish-shaped face.

It is a small pig with black skin. Uses

The Juliana was originally bred in Europe to be a small pig. There is a scheme in the USA for registering Juliana pigs which requires animals to be no larger than 19 inches (approximately 48 cm).

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Uses It is used primarily for meat which is redder than that of many other breeds.

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Kunekune Origin The Kunekune is found in New Zealand however the route by which it made it there and its exact origin are unknown. In Maori, Kunekune means ‘fat and round’. Characteristics The Kunekune is a small pig, reaching a maximum of 75 cm in height and weighing approximately 110 kg. The distinguishing characteristic of the Kunekune is the two goat-like tassels that hang down from its chin. Aside from its small size and the tassels, the

Kune Kune Pig

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appearance of the Kunekune can be quite varied. Its colours and markings are highly variable with various spot types and colours ranging from white to black to ginger. Its fur may be short or long, with or without curls. The ears vary from small and erect to long and lopped. It has a broad concave face with a short to medium sized snout. Its temperament is docile. Uses The Kunekune is best known for making a great pet pig. Its small size and friendly disposition, coupled with the fact that it is not as destructive as other breeds and is happy grazing, make it a popular choice for keeping as a pet.

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Lacombe Origin The Lacombe was bred in Alberta, Canada by crossing Berkshire sows and Landrace Chester White boars. The objective of the crossing was a terminal sire that is fast growing with optimal feed efficiency with the traits of the highly popular Canadian breed, the Yorkshire; with the outcome being the production of economical, high quality meat. Characteristics The Lacombe is a medium sized breed that is white in colour. It has a long body, reasonably short legs and lopped ears. It has a docile temperament and is comfortable in intensive farming setups but will also withstand the elements when left free range. Lacombe sows make good mothers, producing large fast-growing litters. Uses Lacombe pigs were purposefully bred to produce superb quality pork.

Landrace Origin Landrace, meaning ‘national breed’, is a term given to a standardised domestic breed of pig. Many countries have their own Landrace breeds which are largely similar.

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Characteristics Landrace pigs are large pigs that are white in colour with fine white hair. They are typically long-bodied and lop-eared. Their temperament is docile and compliant and, as such, they are common breeds used in intensive, commercial indoor farming. They are susceptible to sunburn so are not a popular choice for small scale farmers and outdoor living. Landrace sows produce large litters and large quantities of milk. This means that, comparatively, Landrace piglets grow at a faster fate than other breeds. Uses They are mainly grown for bacon. Landraces are also often crossed with other pigs and used to improve other breeds.

Large Black Origin This breed is from the UK, and can also be referred to as the English Large Black. It originated from southerly parts of the UK in the regions of Essex, Cornwall and Devon. Characteristics The breed is large with sows weighing around 270 kg to 320 kg, and boars weighing around 320 kg to 360 kg. The colourings are fully black, and the ears droop forwards across the eyes. The Large Black can be quite docile and is generally well tempered. They can be quite a robust breed and can handle different environmental elements. Sows

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do tend to have large litters and have a dedicated maternal instinct. They are thought to be less suitable for intensive farming systems, and more suitable within pastures due to strong natural instincts of foraging. Uses It is used for bacon as it is a leaner animal.

breed however it is versatile and is also commonly used in commercial farming. Characteristics As the name suggests, the Large White is a large breed of pig. It is white in colour and has a long back and muscular rump and back legs. Its head is quite long, the face is slightly concave, and the ears are heavily lopped. Female Large Whites produce very large litters and high quantities of milk. It is a hardy pig with a docile, yet energetic, temperament. Uses It is mostly grown for bacon. It is also used in cross breeding to improve other breeds.

Latvian White Origin This breed originates in Latvia where it was widely farmed. In 2017, following an outbreak of African swine fever thousands of the breed were culled in Latvia. English Large black

Large White Origin Also known as the English Large White, this breed was produced in the UK but has been exported to many different countries and is now one of the most popular breeds in the world. The Large White was originally bred as an outdoor page 53

Characteristics This breed has a white curly coat and lopped ears falling over the eyes. It is fast growing and females bear litters of about 12 piglets. It is a large pig with males weighing on average 300 kg, and females about 250 kg. Uses It is a general purpose breed though it has a high meat percentage and is lean.

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Limousin Origin This breed comes from a region of Central France where the meat of Limousin pigs was cured with salt and used as food provisions for trade ships. Traditionally, Limousin pigs are fed potatoes, chestnuts and acorns and slaughtered just prior to Christmas. They are otherwise known as the CulNoir pig which means ‘black bottomed’ in English.

Characteristics These pigs are a single colour, despite being bred in part from native Lithuanian pigs that are diverse in colour, and mostly multicoloured. Uses Early breeding focused on developing these pigs specifically for bacon although today they are used mostly for meat.

Lincolnshire Curly Coated

Characteristics

Origin

As the translation suggests, the distinguishing characteristic of Limousin pigs is their black bottom. They are black and white in colour with markings varying between one or two white rings and a black tail. They are a large, stocky pig with semi-lop forward facing ears. They are good foragers and the sows make good mothers producing, on average, 10 piglets. Temperament is active.

The Lincolnshire Curly Coated pig, also known as Baston pig, was one of the oldest UK breeds. Unfortunately, it became extinct in the 1970s after WW2. Its blood line is still alive in the current Mangalitza stock as it was sent over to Hungary in 1900 to breed with them.

Uses The natural oak and chestnut forest habitat of the Limousin pig produces superior quality pork and ham.

Lithuanian White Origin This breed was developed after World War I by breeding local Lithuanian pigs with several other breeds including Large White and Edelsweine. It was only registered as a breed in 1967. page 54

Characteristics It was a pale coloured to white pig with a woolly or curly coat. It was a large and hardy pig with lop ears suitable for smallholdings. Uses It was grown for meat but did not have lean meat.

Mangalitza Origin Originating in Europe, the Mangalitza were once commonplace in Germany, Hungary, Romania and Switzerland. By

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the 1900s their numbers were dwindling, and Lincolnshire Curly Coated Pigs were brought from the UK to Hungary to improve the Mangalitza stock. Dedicated breeders saved them from extinction and they were imported to the UK and USA in 2006, with their popularity increasing. Characteristics The Mangalitza is an unusual looking medium sized pig with a dense, woolly coat. It comes in a variety of colours including black, red or black with a lightcoloured stomach known as ‘swallow bellied’. Piglets have a stripy appearance. The ears are typically erect in red Mangalitzas and semi-lopped in other Mangalizas. They are a hardy breed, withstanding any climate and are tolerant of the sun. The sows produce small litters of approximately 6 piglets. They are a friendly breed and, accordingly, well suited for novice pig owners. Uses Lard, ham and salami are the chief reasons to grow these pigs. The Mangalitza is a slow maturing breed, producing well-marbled meat suited for making ham and salami. The monounsaturated fat levels are high, making the meat suitable for long curing. Omega 3-6 fatty acids are well balanced. Traditionally the coat is used to make fishing flies.

Meishan Origin This is a breed which originated in Central China and was imported to USA in 1989. page 55

Characteristics Meishan pigs are reasonably small in size, although they can get extremely fat. Typically, they are black or grey in colour and may or may not have white or pink legs and stomach. Meishan pigs are characterised by their wrinkled skin, particularly around the face. Ears are lopped. They are happiest living free range where they can forage for themselves. They are effective reproducers with females maturing earlier than most breeds (from 2.5 to 3 months of age), often producing two litters a year of up to 16 piglets. They are extremely docile, making them an easy breed to manage, perfect for small farms. Uses They are grown for pork since Meishan pigs are known for producing very flavoursome meat. They are also known for being highly resistant to disease.

Middle White Origin In 1852, a collection of pigs owned by Joseph Tuley was exhibited at Keighley Agricultural show in the UK. The pigs were deemed by judges to be neither Large Whites nor Small Whites and, subsequently, a new breed called the Middle White was defined. It was determined that the Middle White was a cross breed between the Large and Small White. Prior to WW2 the Middle White was a popular breed, however its popularity took a downturn following the war when the demand for larger baconproducing pigs increased in response to food rationing.

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Characteristics The Middle White is an unusual looking pig and is sometimes referred to as the ‘bat pig’. It is a medium sized breed characterised by an upturned nose derived from the Small White lineage. Other characteristics of the Middle White are similar to the Large White aside from being smaller in size. It is white in colour, the face is quite short and concave (although less so than the Large White), the ears are large, erect and forward facing and it has short legs. Its temperament is quiet and calm, making it a great pig for the novice pig keeper. It is not overly hardy though and needs protection from the elements when it is very hot or cold.

sized pig with an elongated nose, almond-shaped eyes, and lopped ears that flop forwards. Unusually, the sow is larger than the boar in this breed. Mora Romagnola pigs mature slowly and graze intensely, the outcome being that they fatten up readily. Mothers have relatively small litters. Uses Grown for pork, the meat produced is unique and flavoursome appealing to cultured tastes. Locally, the Mora Romagnola pigs are fed with chestnuts and acorns to enhance flavour.

Mukota

Uses

Origin

Grown for pork, Middle White pigs reach maturity relatively early so are a favourable meat for butchers. The meat is exported worldwide and is popular in Japan where it is referred to as the Middle York.

Mukota is a domesticated breed from Zimbabwe and surrounding countries, believed to have been introduced by Europeans and/or Chinese around 400 years ago.

Mora Romagnola Origin The Mora Romagnola is a primitive and once numerous breed originating from the northern side of the Apennine Mountains in Italy. It is now classified as rare, although recovery plans are in place and numbers are on the rise. Characteristics The colour of this breed ranges from black to dark grey and the stomach is pink. The Mora Romagnola is medium page 56

Characteristics There are two types. One is short and stocky with a short snout, and the other has a longer snout and razor back. Both are black without spots. They are hardy, able to survive on a poorer diet than many breeds, heat-resistant and capable of dealing with harsh tropical conditions. Uses They are primarily grown for meat.

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Mulefoot

Temvorskaya, Large Black, Middle White and Large White pigs.

Origin

Characteristics

The Mulefoot originates from, and is unique to, the USA. It was a popular breed in the 1900s as it put on fat readily and produced good quality ham. It is an extremely rare breed, but dedicated breeders are working hard to make people aware of the importance of preserving this breed.

These pigs have a medium sized head, average sized snout, short upright ears which sometimes lean forward, and a solid wide body. They are black with white markings through to black with ginger coloured marks and occasionally have a white band under the shoulders. On average, males weight about 290 kg and females are 235 kg.

Characteristics As the name suggests the Mulefoot pig has foot that looks like the foot of a mule. Most pigs have cloven hooves, but the fore and hind feet of the Mulefoot breed are syndactyl (the digits are fused together). Mulefoot pigs have a smooth, lustrous coat that is typically black in colour, interrupted with a few white dots. They are a medium sized breed with ears that may be semilopped or erect. The sows are good mothers, but litter sizes are typically small. Their temperament is quiet and social, making them a well-suited breed for novice pig owners and small pig farms. Uses Nowadays it is mainly grown for lard.

Myrhorod Origin This pig comes from Ukraine where it was bred by scientists by crossing the local black ruffled pigs with various other breeds including Berkshire, page 57

Uses Although originally a lard pig, this breed is now valued for both lard and meat.

Nero dei Nebrodi Origin Also known as Nero Siciliano, this breed originates from Sicily where it is raised in the Monti Nebrodi region of Messina. It is a very old breed that is referred to in the writings of ancient Greece. Characteristics This breed is black, with a long snout, long legs, and hard hoofs. It is hardy and capable of flourishing almost wild. It is also quite disease-resistant. Uses It is used for fresh meat and sausages, as well as cold meats like salami, mortadella and prosciutto.

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North Siberian

Ossabaw

Origin

Origin

This is a medium sized breed from Russia developed in the 1940’s.

It is thought that the Ossabaw pig derives from a population of feral pigs that were brought to the island of Ossabaw (off the coast of Georgia, USA) in 1500 by Spanish explorers utilising them as a food supply. The pigs did not have access to nutrient-rich food and gradually evolved a smaller body size (insular dwarfism). They also evolved to gain fat readily, in response to surviving on little food; and became highly tolerant of salt, an evolutionary response to living through long periods of drought.

Characteristics It is a cross between short eared Siberian pigs and Large White boars. The breed has a white coat. It is a hardy pig with a thick bristle undercoat able to withstand the harsh Siberian winters. On average, males reach 312 kg. Uses It is a general purpose pig for meat, bacon and lard.

Norwegian Landrace Origin Developed from the Danish Landrace and now the main breed farmed in Norway, mainly in the region of Hamar in southern Norway. Characteristics They are white with heavily drooped ears, a smallish head, narrow shoulders and an elongated back. They have been bred to thrive in the local conditions of southern Norway and most are artificially inseminated to maintain the desirable characteristics of the boars. Uses It is grown for making superior quality pork products. page 58

Characteristics Ossabaws are small pigs, although they are susceptible to obesity due to their innate ability to store fat. Their colouring varies from black, to black with white spots, red, or yellowy brown. They are covered in bristles, the snout is elongated, and the ears face upwards. Ossabaw pigs are good foragers and are sociable and smart, making them easy to train. Uses They are used in feral and pork and research. Ossabaws are slow growing, thus produce strong flavoured, good quality pork. Compared with other breeds, they accrue more fat when they have a consistent food supply and they are genetically prone to developing a prediabetic condition. For this reason, they are model organism used for medical research.

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Oxford Sandy & Black Origin Originating in the UK in the 18th century, the ancestry of the Oxford Sandy and Black is uncertain but it is thought to have come from crosses between Old Berkshire, Tamworth and Gloucester Old Spot pigs. The popularity, hence survival, of this breed has been at risk at times however it remains stable. This breed is also known as the Oxford Forest pig. Characteristics The Oxford Sandy and Black is a large breed with the hindquarters broader than the forequarters. They have a long body, a reasonably long head and a

Oxford Sandy Black

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somewhat concave nose. The ears are lopped to varying degrees. Their coat varies from a pale sandy colour to a red/brown colour, but they will always have black markings in the shape of random blotches, not spots. Feet are typically pale in colour. They are playfully called the “plum pudding” pig due to their appearance. Oxford Sandy and Black sows make good mothers. This breed forages well and has a docile temperament, making them suitable pigs for novice pig keepers. They are hardy pigs and, due to their coat colour, tolerate the sun well. They respond well to all farm management systems. Uses This breed is grown for pork since it produces low fat, good quality meat.

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Pietrain

Poland China

Origin

Origin

This breed originated in a village called Pietrain in Belgium, hence where it got the unusual name. Pietrains are the result of a cross between the Gloucester Old Spot, imported from the UK, and the local breed of pig. Most Pietrain pigs can be traced back to the original female Gloucester Old Spot. Following the crossing, Pietrain pigs were exported throughout many countries in Europe to be utilised as terminal sires.

The Poland China pig originated in Ohio, USA in the early 1800s, and not in Poland or China as the name confusingly suggests. It is proposed that this breed got its name because it was a Polish farmer living in the USA who crossed local pigs with Chinese and Berkshire pigs. Poland Chinas are one of the oldest, if not the oldest, American breed of pig.

Characteristics

It is a medium to large, fast-growing breed. The Poland China has easily identifiable colourings of a black body with six areas of white which are the face, all four feet and the tip of the tail. They have a calm and friendly disposition. Females make great mothers, producing large litters and large quantities of milk. Poland China pigs are happiest being outside and are therefore suited to small outdoor farms. They do not withstand commercial indoor production setups very well.

Pietrain pigs are a medium sized, muscular breed. They are white in colour with black patches that are encompassed with a grey outline. The white hair grows through the grey rings, making the pigs look like they are piebald (pigmented skin spots on an unpigmented background of hair). Compared with other breeds, the head is quite small. Ears are flat, semi-lopped and face forwards. They have a characteristic ridge along their back. Temperament is docile. The Pietrain pig produces the variant of the gene responsible for Porcine Stress Syndrome however this has essentially been bred out. Pietrain sows are excellent mothers producing large litters and large quantities of milk. Uses The main use is pork since due to its musculature the Pietrain pig produces a high quantity of lean meat.

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Characteristics

Uses Pork is the main use although traditionally the Poland China was produced for lard. More recently, the trend has been to reduce the fattiness of this breed and, instead, utilise the marbled meat produced from this fast-growing breed to produce high quality pork.

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Red Wattle

Siberian Black Pied

Origin

Origin

The origin of Red Wattle pigs is unknown. However, it is known that in the early 1970s semi-wild Red Wattles lived in woodlands in Texas. Since then a few crossings have been done between Red Wattles and other breeds, producing different lines.

A breed developed in Russia from animals rejected when breeding the North Siberian breed. It was developed for the Novosibirsk Oblast region of southern Siberia.

Characteristics

It has rough skin on its head and legs and dense bristles on its body. It is black and white with upright ears.

The easily identifiable characteristic of the Red Wattle pig is the two tassels that hang down either side of the neck, known as wattles. The wattles are thick and fleshy and covered in skin. Red Wattles, as the name suggests, are typically red in colour; although they can range between a reddish yellow to nearly black. This breed is large and has wide-set straight, strong legs and a slightly arched back. The ears vary from pricked to lopped. Red Wattles are an all-round adaptable, good natured and easy-going pig, making them highly suitable for people who are new to keeping pigs. They fare well in different climates since they are hardy, and they are good at foraging. Red wattle sows produce large litters and large quantities of milk. Uses Bacon is the main reason for raising this breed. Red Wattles produce a very tasty meat.

Characteristics

Uses It is a general purpose pig for meat, bacon and lard.

Small Black Origin This is a British breed considered to be extinct since the early 20th century. It has also been known as the Suffolk breed. Characteristics It was developed as a cross between the Essex and various foreign imports. It was said to resemble the Small White except that it was black in colour i.e. it was a small pig with an upturned snout and upright ears. Uses It was likely used mainly for lard and general purpose meat since it has known to have a large percentage of

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body fat. It may have also been more of a show pig like the Small White.

This was another British breed. It was developed from cross breeding the large white Old Yorkshire with smaller Chinese pigs in the 19th century. By the early 20th century the breed became rare and eventually extinct.

areas are outlined in grey, accredited to the pigmented areas of skin where the white hair is growing through. They typically have a black tail, a concave face with reasonably short snout, and semi lopped, forward facing ears. Spotted pigs are feed-efficient, gaining weight quickly; and they pass on these advantageous traits to their progeny. Their temperament is calm. They are a hardy, large-boned breed that responds favourably to living outside. They do not, however, withstand indoor commercial production setups.

Characteristics

Uses

It was a small pig, pure white in colour with a short, wide head, an upturned snout and upright ears.

They are grown for meat.

Small White Origin

Uses This pig had a lot of body fat and was not developed for pork or bacon but as a show pig.

Spotted Origin The Spotted pig also known as Spots breed originated in Indiana where local pigs were crossed with Poland Chinas and Gloucestershire Old Spots. Characteristics Spotted pigs are a muscular, medium to large breed. Typically, they are black and white, with approximately equal proportions of each colour. To be considered a Spotted the pigs must have between 20% to 80% white colouring, with no more and no less. The black page 62

Swabian Hall Origin The Swabian Hall pig, also known simply as the Swabian, derives its name from its origin which is Schwabisch Hall in the south of Germany. Chinese Meishans were imported in the 1820s by King Wilhelm I of Wurttemberg to cross with German Landrace breeds. His objective was to produce a pig with higher fat content as, at that time, people preferred to eat fattier meat. Characteristics It is a large breed with distinguishing markings with a black head and rear, and a wide white strip around the middle. The white strip typically encompasses the front legs and may or may not include the back legs. The tip of the nose and tail are also white. Swabian Halls are a hardy breed and have a relatively long life span.

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The sows make really good mothers and produce vast quantities of milk. Temperament is submissive. Uses They are grown primarily for pork. The popularity of Swabian Halls decreased as people’s tastes changed when they opted for leaner meat. More recently, Swabian Hall pork is a highly prized delicacy, given its dark meat and intense flavour. The production of Swabian Hall pork is highly regulated with the pigs being fed a strict diet, that is drug and hormone-free and is not genetically modified in any way.

Tamworth Origin This breed originated in Tamworth, Staffordshire in England and its population is considered vulnerable. Characteristics It is a hardy breed with reddish bristly hairs. This breed is a medium sized pig with a narrow body and large erect ears. Boars, when fully grown will weigh approximately 250 to 370 kg and sows will weigh around 200 to 300 kg.

Swedish Landrace

Uses

Origin

Grown for ham, it is most suited for outdoor or extensive pig farming as opposed to intensive farming practices.

This breed originated in Sweden largely through importing the Danish Landrace as well as breeds from other neighbouring countries. It is a very popular breed in Sweden and is increasing in popularity in the USA and other countries. Characteristics It is a medium to large breed with an elongated body and deep flanks. It shares characteristics of Landrace breeds from other countries such as the white coloration and heavy, lopped ears. It is short-haired and very lean. It retains the high fertility rates, abundant breeding patterns, good mothering ability and quick weight gain of the Danish Landrace. Uses It is grown for its lean meat.

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Tokyo-X Origin The Tokyo-X originated in Japan where it was selectively bred in a research centre based in Tokyo city. It is the result of 5 generations of crossing of Duroc, Berkshire and Beijing Black pigs. The aim was to produce pork that encompassed favourable traits from each breed, namely, the marbling from the Duroc, the fine muscle fibres from the Berkshire, and the tender fat from the Beijing Black. The selective breeding process commenced in 1990 and the first generation of Tokyo-X pigs were born in 1997.

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Characteristics It is a medium sized, stocky breed. Colour is variable, and ears are semilopped. Tokyo-X pigs are sensitive in nature and sows produce small litter sizes. Accordingly, they need to be carefully managed and are best suited to small or medium pig farms. The production system for Tokyo-X pigs focuses on slow rearing of the pigs in a safe environment. Uses The Tokyo-X was selectively bred to produce rare marbled pork of premium quality. The meat is pale pink, tender, marbled with fat and juicy.

Tsivilsk Origin Tsivilsk Pigs originated in the town of Tsivilsk in Chuvash Republic, Russia. The Tsivilsk was the result of a crossing between the local Chuvash pig and the Large White. Characteristics It is a small breed that is white in colour with pricked ears. Uses It is a general purpose pig.

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Ukrainian White Steppe Origin This breed originated in the south of Ukraine in the 1920s or 1930s. They were purposely produced by crossing local pigs with Large Whites. The objective was to produce a breed of pig with optimum productivity whilst being hardy and adaptable to withstand the conditions of the south of Ukraine. Characteristics It is a medium sized breed with dense bone structure and strong legs. It is white in colour with a medium sized head, the face is slightly concave, and ears are large and lopped hanging over the eyes. Sows produce large litters of 12 to 19 piglets. Ukrainian White Steppe pigs have high resistance to disease. Uses Meat and lard are the main uses so it fits as a general-purpose pig breed.

Vietnamese Potbelly Origin As the name suggests, Vietnamese Potbelly pigs originated in Vietnam where they were traditionally kept as pets. They were imported into the USA and Canada in the 1960s to be kept as zoo animals. From 1985, they became popular as pets in the USA and Canada where people that were attracted by their small size paid large purchase prices.

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Characteristics It is a small breed, weighing on average 68 kg at maturity. Vietnamese Potbellies are typically black in colour, although they can also be grey, brown or rusty. A unique characteristic of the Vietnamese Potbelly is its tail which is not curly, but rather much straighter than other pigs’ tails. Their hair is extremely course, ears are small and pointed and they often have a sway back (bent inwards). Vietnamese Potbelly pigs have a tendency to put on weight and may become overweight if their diet is not appropriate. They are a fast maturing breed and, when the females are in mating season, they can become highly temperamental. For this reason, it is common practice to de-sex pigs that are kept for pets.

elongated body with a straight back and stocky rump. When looking at them from the side or from above they typically have a pear-shaped body. They have a straight snout and the ears are lopped, reaching the tip of the snout. Welsh pigs are a hardy breed, with a docile nature. They are susceptible to sunburn due to their pale skin, so need plenty of shade if being kept outside. They are easy to manage, making the m a good choice for first-time pig keepers. Welsh pig sows are great mothers and produce large litter sizes. Uses They are grown for pork and bacon

Wessex Saddleback

Uses

Origin

They are mainly kept as pets.

This breed originated in the United Kingdom.

Welsh Origin This breed originated in Wales where the oldest records show them being traded into Cheshire with the intention of fattening them up. Following WW2, the fatty meat produced from the Welsh pig was in high demand and it became the third most popular breed in the UK. As modern tastes grew for leaner meat, the Welsh pig declined in popularity and it is now a rare breed. Characteristics It is a medium sized breed that is a yellow/white colour. Welsh pigs have an page 65

Characteristics The Wessex Saddleback is a medium sized pig, which is black in colour with a distinctive white band running over the shoulders and down the front limbs. They do have strong foraging behaviours making them good for pastures, and also have strong maternal instincts. Uses They are a good choice for bacon and ham.

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Wild Boar Origin Wild Boars originate throughout the world. They are native in regions such as Europe and North Africa and have been introduced to many other areas throughout the world. Wild Boar populations continue to remain wild in various areas throughout the world. Characteristics Wild Boar is a medium sized breed that is typically a charcoal colour tinted with reddish brown. Thicker, bristly hair forms a ridge along their back. The snout is long and thin, and the ears are small and upright. Their temperament is wild and aggressive. Wild boars are nocturnal, extremely hardy and slow maturing. A sow will initially produce

only 2 to 3 piglets, increasing to 6 to 8 piglets as she matures. The piglets are striped when they are born, but these markings disappear as they grow up. Wild boars are highly unsuitable for inexperienced pig keepers. They are best kept in woodland areas in groups of 6 to 8 sows and 1 boar. Due to their hardiness and temperament, they can be kept permanently outside. They need exceptionally secure fencing that must be buried at least 30 cm deep into the ground to prevent them escaping. Uses They are grown for pork and sport. In order to breed wild boars, a licence is typically required. They produce superior quality pork. Wild boars are typically classified as dangerous and are commonly killed for sport or to reduce their numbers as they are considered a pest.

Eurasian Wild Boar - Most modern domestic pigs have descended from this species.

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