While my brother spent the majority of his years in 4-H showing raising sheep, he did spend a few years raising hogs with me. His first year happened to be with a Hampshire alongside me and my Chester White. I remember myself getting a bit jealous as he was able to place in the Top 3 of the county fair competition in just his first year!

History of the Hampshire

Todays Hampshire originated from the UK, specifically the northern part of England and the southern part of Scotland in the 1700’s & 1800’s. At the time, they were being called “Old English Breed” and initially were not popular due to their larger size. The meat industry at the time commonly harvested carcasses at 125 pounds when hogs were alive. Although they were given credit for having extremely high quality carcasses and an above-average foraging ability.

Impact in the United States

In the 1820’s and 1830’s, the breed was imported to the US from the county of Hampshire and has never looked back sense. Arguably one of the oldest American breeds still in existence today and it has been determined to be the 4th most populous hog recorded in the country.

The Hampshire name is due to the hog being imported from Hampshire County in England, but at the time they were being called the Old English Breed. Some would call them the McKay hog, as that was the name of a man who was handling the importations at the time.

Most of the “Old English Breed’ that was imported to the US ended up in the Kentucky state area. Once in the states, they begin calling the breed “Thin Rinds”, as they found their skin to not be as thick as other. In 1893, a group of farmers from the Kentucky area came together for a common cause, to keep a pure bred line of these black pigs with white belts. This meeting eventually led to the creation of the American Thin Rind Association.

There were quite a few names being used for the breed at this time; McGee hog, McKay hog, Saddleback, and Ring Middle. With too many names being used in circulation, it was decided in 1904 to found the American Hampshire Record Association. Over the next 35 years, the association’s name changed a few times until in 1939 it settled on the name Hampshire Swine Registry.

The peak of popularity for the Hampshire was happening in the 1930’s as well, specifically in the Corn Belt area. At this point in time is when the breed cemented itself in history as its genetic value was fully documented and tested.

Characteristics of the Hampshire

They are easily identified by their mostly black bodies the a white belt around their front legs. The tail is short and curly and their ears are erect and point straight up, which is uncommon compared to most breeds. Their vision is limited though as their eyes are on the smaller side.

	Boar	Sow
Weight	650lbs / 295kg	550lbs / 250kg

Their lifespans are a bit shorter at an average 12 years (20 years at most), but many are slaughtered for consumption before then. Hampshire’s tend have meat that is on the leaner side due to their genetics providing them muscle bound bodies. Females have gained a reputation as fantastic mothers and tend to live a bit longer than the males.

While they can survive in pretty much any environment, their docile nature and social personalities function better in wide open roaming areas with moderately clean bedding and housing available.

Other Facts

• A sow can give birth to 12 -13 piglets in one litter
• They are extremely friendly and typically do not get angry easily
• The white belt is also known as “The Mark of the Meat Hog”