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  • Mythology & Ancient History: Unearthing Pigs Hidden Significance

    Pigs in ancient mythology have long been a subject of intrigue and symbolic representation across various civilizations. From religious narratives to artistic interpretations, these cultural mainstays have had an astounding presence in numerous sectors of past societies.

    This exploration delves into the multifaceted realm of pigs’ symbolism in ancient cultures, sacred texts, and archaeology. It challenges the reader to immerse themselves in the rich tapestry of our ancestors’ perspectives, intertwining the spiritual, economic, and social paradigms tied to the humble pig. Be it the Roman, Greek, Celtic or Egyptian setting, each adds a unique stroke to the extraordinary image of the pig as perceived by ancient civilizations.

    Symbolism of Pigs in Ancient Mythology

    The Importance of Pigs in Ancient Celtic Culture

    In the culture of the ancient Celts, pigs were much more than livestock. They held a significant place in the society’s mythology and religion, where they were often regarded as symbols of abundance and fertility. In their narratives, pigs could be associated with the goddess of fertility, Cerridwen, representing productivity and prophecy. The mystical “boar of Ben Bulben” in Irish folklore, for instance, was said to be a creature of prodigious strength and ferocity. Pigs were also highly esteemed as sacrificial animals, holding considerable weight in Celtic rituals.

    Romans and the Sacred Swine

    Historically, Romans held pigs in high esteem. The pig was sacred to Demeter, the goddess of agriculture and fertility, and it featured prominently in Roman sacrifices. The Romans believed that the pig was symbolic of resourcefulness and intelligence, but it also had a strong association with prosperity and wealth. In fact, the term “pecuniary”—which relates to money—originally comes from the Latin word “pecus” meaning livestock, and by extension, pigs. Roman soldiers even carried pig figurines as protective amulets into battles.

    Pigs in Ancient Greek Mythology

    To the Ancient Greeks, the pig was closely linked to numerous deities and mythical creatures. Foremost among these was Circe, a powerful witch who would transform her enemies into pigs. But pigs were also sacred to Demeter, the goddess of harvest, and Dionysus, the god of wine and revelry. A common practice in Eleusinian Mysteries, a significant ancient Greek ritual, was to sacrifice pigs to purify the candidate for initiation.

    Pigs in Ancient Egypt

    In contrast to the aforementioned cultures, Egyptians historically had a complex and somewhat negative relationship with pigs. Porcine creatures were often associated with Seth, the God of chaos and disorder. Despite this, they were still utilized in various rituals. For instance, a “pig of Seth” would be sacrificed during an important ceremony to ‘drive out evil’. However, this ambivalence towards pigs did not prohibit their widespread use in the Egyptian diet, notably among lower classes and farmers.

    Pigs in Ancient Asian Cultures

    Ancient Asian cultures also revered pigs. In Chinese mythology, for instance, one of the famous characters of the classic tale “Journey to the West” is a pig named Zhu Bajie. This creature symbolizes gluttony and lust but is also depicted as a loyal character with a warrior’s courage. Simultaneously, pigs in the Chinese zodiac represent hard work, honesty, and affluence. The pig comes last in the zodiac cycle, which suggests careful deliberation and preparation.

    Exploring various ancient mythologies reveals that pigs were held in esteem for roles that transcended their utility as food or wealth. These creatures held considerable spiritual, economic, and social implications, and their symbolism in religious and societal contexts was profound and varied across cultures.

    Three Pigs Living in Ancient Asia

    Pigs in Ancient Religious Narratives

    The Role of Pigs in Egyptian Mythology

    In the ancient Egyptian mythos, pigs held an intriguing dichotomy. They symbolized Set, the deity of storms, deserts, and chaos, embodying the very antithesis of the societal order that Egyptians valued. Set, according to the lore, transformed into a black boar to murder his brother Osiris, leading to the pig being seen as a symbol of disorder and treachery. This notoriety seeped into social customs, influencing a widespread aversion to pork and tagging pigs as prevalent societal and religious taboos, often relegating them to the fringes of Egyptian culture.

    The Swine of Ancient Greece

    In contrast to their Egyptian counterparts, the ancient Greeks held pigs in a higher esteem, attributing them with symbolic significance. Greek mythology is full of stories that involve pigs or boars in one way or another. The epic of Odysseus, where the sorceress Circe turns his men into swine, is among the most famous examples. Boars were also seen as a sacred animal to Artemis, the virgin goddess of the hunt, where they often featured in her iconography. They symbolized abundance and fertility and were frequently sacrificed to the gods during religious rituals.

    Pig Symbolism in Hindu Texts

    Within ancient Hinduism, the deity Vishnu has an avatar or reincarnation in the form of Varaha, a giant boar. In the myth, the Varaha avatar rescues the earth, represented by a goddess, from the primordial waters, illustrating the pig/boar as a symbol of protection and preservation. On the negative side, however, pigs are also associated with ignorance in some texts due to their omnivorous diet and perceived ‘uncleanliness’.

    Celtic and Norse Mythology: Pigs and Boars

    In Celtic and Norse mythology, pigs and boars symbolized war, courage, and valor. In Celtic mythology, pigs were associated with Ceridwen, the goddess of fertility and rebirth, and were viewed as magical creatures that had come from the Otherworld, a realm of deities and spirits. For Norse tales, boars were associated with the Vanir deities of fertility and prosperity, with golden boars featuring prominently in their myths.

    Pigs and boars have held a multitude of meanings throughout human history. Depending on the culture and time, these creatures can symbolize anything from uncleanness to fertility and prosperity. Their potent imagery has deeply embedded itself into the mythological tales and religious stories of our ancestors.

    In Norse mythology, Hildisvíni’ (‘battle swine’) is a giant boar belonging to the goddess Freyja, which accompanied her into battle

    Archaeological Evidence and Interpretations

    The Presence of Pigs in Ancient Civilizations

    Evidence uncovered by archaeologists underscores the vast influence pigs had in many ancient societies. Their significance was not confined to a particular region, but rather seen worldwide.

    Remarkable artifacts from across the Ancient Near East to Europe have been discovered, including terracotta pig figures and pig designs on pottery and seals. Ancient Chinese societies highly revered pigs, as demonstrated by jade and bronze pig sculptures located in imperial graves. Egypt also portrayed a profound connection with the pig, linking it to the sky god, Set, and featuring its likeness on stelae and protective amulets.

    By examining these pieces, scholars like Chadwick and Basiro Davey suggest that the presence of pig iconography could reflect the creature’s role in the diet of these societies. This theory is supported by the frequent discovery of pig bones at archaeological sites.

    Pigs In Mythology: Interpretive Insights

    Historians and archaeologists have often linked pig symbolism in ancient mythology to fertility, abundance, and renewal. This interpretation is primarily based on the pig’s natural attributes, including their prolific nature and crucial role in agriculture as part of a sustainable farming system.

    The pig played an integral part in Celtic mythology and was considered sacred to the Celtic fertility goddess Cerridwen. Archaeological findings witness the depiction of boars in Celtic art, asserting the pig’s importance to these ancient societies. This significance seems to permeate into Ancient Greek mythology, where the boar often tested the hero’s strength and courage. For example, the myth of the Calydonian Boar Hunt, where the monstrous boar served as a formidable adversary for the hero’s celestial lineage, illustrates the pig’s role as a symbol of challenge and woe.

    In contrast, in ancient Roman mythology, pigs were propitiously used in rituals and were sacrificed to deities to ensure successful harvests or as peace offerings. Archaeological findings of pig figurines and bones suggest their ceremonial importance.

    Understanding Pigs Through Archaeological Research

    Archaeologists use multiple methods and approaches to interpret the role of pigs in ancient mythology. Comparative studies form a crucial part of this research process, where pig representations from different cultures are juxtaposed to reveal similarities and differences. Furthermore, pig remains provide insights into diet, sustenance, and ecological relationships with humans.

    Analysis of pig iconography, mythological narratives, and archaeological findings suggest that pigs’ roles ranged from symbols of fertility, strength, and sacrifice to crucial components of human sustenance and farming systems. However, interpretations vary globally, reflecting nuances in mythology, symbolism, and the socio-cultural context of each civilization.

    Final interpretations rest upon a combination of objective archaeological evidence and subjective cultural understandings. However, the persistent pictorial and physical representations of pigs allude to their profound cultural and spiritual significance across ancient civilizations. Thus, the humble pig illustrates the explanatory power of archaeology in understanding human history, culture, and existential realities.

    It’s fascinating to ponder how a creature as common as the pig could hold such profound significance across various ancient cultures. Through religious texts, cultural symbolism, and archaeological findings, we’ve journeyed through the multifaceted representations of pigs in the annals of our past. The pig’s unique status – from being a sign of spiritual and economic prosperity to its powerful mythos in folklore and parables – only serves to amplify our connection to these diverse cultures. Indeed, our exploration underscores the undeniable power of symbolism and the captivating ability of such a simple creature in shaping the stories, beliefs, and history of our ancestors.

    Writio – AI Content Writer for Websites & Blogs

  • Exploring Pig Breeds: History and Unique Features

    This article is intended to be a starting point before your exploration of this site. It will briefly touch on various pig breeds, their historical context, and characteristics.

    Breeding and domestication of pigs trace back thousands of years, evidencing our long-standing relationship with these intelligent and versatile animals. Swine, common in numerous parts of the globe, are as diverse as the cultures that raise them. Ranging from the common farmyard pig to the rare and exotic species, each breed carries a unique set of physical and behavioural traits. The Berkshire, renowned for its meat quality, or the Tamworth, known for its hardy nature, each breed stands testimony to the incredible variation within the species. This discussion aims to traverse the fascinating expanse of pig breeds, dive into their rich history, and highlight the myriad traits that contribute to their significance in contemporary farming and sustainable food production.

    Understanding Different Pig Breeds

    U.S Landrace Pig

    The U.S Landrace is a domestic swine breed, originally imported from Denmark around the 1930s. These pigs possess long, lean bodies known for producing maximum poundage in relation to their food consumption. Being white in color, they have droopy ears and a slightly curved snout. U.S Landrace pigs, being quite docile, are praised for their excellent mothering capabilities, fertile nature and ability to farrow and wean large litters.

    Berkshire Pig

    Berkshire pigs, native to the British county of Berkshire, were first recognized in the 1820s. They’re popular for their juicy, tender and flavorful meat. Berks are typically black with white points and display prick ears. They’re small to medium-sized pigs known for efficient growth, robustness and good temperament. This breed of pig is particularly prized in Japan where its meat, known as “kurobuta,” is highly utilized in fine dining.

    Tamworth Pig

    The Tamworth pig dates back to the early 19th century in the UK and was brought to America around 1882. Unlike the U.S. Landrace and Berkshire pigs, Tamworths are known for their distinctive ginger-red color. This breed exhibits a long snout, straight back and deep sides. They have erect ears and are commonly referred to as the “bacon pig” because of the superior quality of bacon they produce. Tamworths are hardy and adaptable, known for their great foraging abilities.

    Gloucestershire Old Spot

    Originating from the Berkeley Vale in Gloucestershire, England, around the 1880s, Gloucestershire Old Spot pigs were bred for the high-quality pork and bacon they yield. This breed, being white with distinctive black spots, has droopy ears and a medium-sized body. These pigs are known for their docility and good nature, making them an excellent choice for small farmers. They are also respected for their excellent maternal skills and are a slower-maturing breed, which contributes to the flavor of their meat.

    Duroc Pig

    The Duroc breed has a long history in America, starting from the mid-1800s. This breed of pig, known for its red color, droopy ears, and muscular body, is valued for its hardiness, longevity, and high-quality meat. Duroc pigs grow fast and produce well-marbled, tender meat. They are among the most common breeds used in commercial pork production.

    Large Black Pig

    Known for their size, the Large Black pig breed is native to the UK and dates back to the 16th and 17th centuries. The Large Black pig is unique as it’s entirely black with droopy ears that cover its face partially. This pig breed does well in outdoor management systems and is celebrated for its ability to forage in all weather conditions. The Large Black breed is slower to mature, which enhances the flavor of the meat they produce.

    Yorkshire Pig

    The Yorkshire pig, hailing from the United Kingdom and introduced to America in 1830, is one of America’s most prevalent pig breeds. Known for their large size, pure white coat, muscular bodies, and upright ears, Yorkshire pigs offer a wide range of versatile attributes. They are renowned for the quality of their meat as well as their high fertility. These resilient animals adapt easily to varying climates and surroundings, and they particularly noted for their lean and low-fat meat.

    Historical Context of Pig Breeds

    Origins: The Domestication of Wild Boars and the Evolution of Distinct Pig Breeds

    The history of pig breeds interlinks deeply with the progression of human civilization. Pigs were likely first domesticated from wild boars around 7,000 B.C. in the Middle East. As humans embarked on migratory journeys across continents, they often took these pigs along side them. This imposed a wide geographical dispersion of pigs, leading to the evolution of a diverse range of pig breeds. Selective breeding played a crucial role in this process, during which characteristics such as size, temperament, and adaptability to different climates and surroundings were given preference.

    Ancient Pig Breeds: Developing Regional Identities

    As early man spread out, so too did the pigs they brought along. Gradually, certain characteristics began to emerge among different breeds, often tied to the local environment and the needs of the people. In the British Isles, for instance, the Tamworth pig, characterized by its red coat and elongated head, was favored due to its ability to forage, enabling self-sustainment in forested areas. Meanwhile, in Southern Europe, the Iberian pigs, known for their dark coats and extensive fat marbling, were bred for their ability to yield high amounts of quality lard and meat, becoming a staple of the popular “jamón ibérico.”

    Modern Pig Breeds: The Drive Towards Commercial Feasibility

    With the rise of the commercial pig farming industry in the late 19th and 20th centuries, new breeds were developed with an emphasis on quick growth and lean meat, in response to consumer demand. The Large White (also known as the Yorkshire) and the Duroc are classic examples of modern breeds. The former, originating from Yorkshire in England, is highly adaptable to an array of conditions and prized for its large litter size and lean meat. The Duroc, established in the United States, is celebrated for its rapid growth rate, high lean meat percentage, and hardiness.

    Rare and Heritage Breeds: A Link to the Past

    Interest in “heritage” or “rare” breed pigs has surged recently. These are breeds that have largely kept their historical characteristics but have fallen out of favor in commercial farming due to factors such as slower growth rates or higher fat content. The Gloucestershire Old Spot, for instance, named for the distinctive spots on its white coat, was a traditional British orchard pig and is known for its docile temperament and juicy, flavorful meat.

    The Mangalica, with its distinctive curly “wool,” is a Hungarian breed that nearly went extinct in the 20th century. Today, it’s prized for its flavorful, marbled pork. Similarly, the Ossabaw Island pig, a feral breed descended from pigs left by Spanish explorers on an island off the Georgia (US) coast, has adapted to the harsh island environment and developed a unique genetic profile that makes it a valuable resource for scientific study.

    The Remarkable Diversity of Pig Breeds

    Over the centuries, an astonishing variety of pig breeds have developed, each with its unique qualities and characteristics. These breeds have evolved to serve different human needs, be it for sustenance, farming purposes, or scientific research. Whether it’s their physical attributes, growth rate, or the quality and type of their meat, these breeds have distinct traits. By delving into the history of these breeds, we gain insight into their intricate tie-up with human civilization and their crucial role in global food production across different cultures and span of time.

    Unique Characteristics of Pig Breeds

    Embarking on the Journey with Berkshire Pigs

    Tracing back their lineage over 300 years ago, Berkshire pigs hail from the English county of Berkshire, thereby justifying their name. Their black bodies are distinctively marked with white on their noses, tails, and feet. They make a prominent place for themselves in the list of the oldest pig breeds that still grace our planet. British royalty held a fond preference for these pigs because of their superior quality meat. Subsequently, their fame seeped into Japan, where they were highly valued for their marbled meat, promising a pork experience that simply melts in your mouth.

    Berkshire pigs boast of a resilient and adaptable nature. Not just hardy enough to endure different weather conditions, they are also particularly obedient, making them an easy breed for farmers to manage. Adding to the allure, they grow quickly, reaching maturity at around just six months, proving an advantage for pig farming.

    Tamworth Pigs: The Redheaded Relation

    The Tamworth pig breed originates from Ireland and is characterized by its distinct ginger-red color. Known for its long, lean body and elongated snout, the Tamworth has a history dating back to the early 19th century, the breed is thought to be the closest to the original stock of pigs.

    What’s notable about Tamworths is that they are fantastic foragers. Their curious and active disposition makes them excellent explorers, making them a sustainable option for farmers looking to keep their land fertile and pest-free. These pigs are also known for being incredibly hardy and disease-resistant, adding to their environmental sustainability credentials. The meat of the Tamworth is typically lean with a strong flavor profile, often preferred by chefs for its intense taste and crisp, crackling skin.

    Gloucestershire Old Spots: The Orchard Grazers

    The Gloucestershire Old Spot breed, dubbed as the ‘Orchard Pig,’ has origins in the Berkeley Vale of England. This breed powered through extinction, with a history going back more than 200 years. Their defining features include big floppy ears, which partially obscure their eyes, and distinct ‘spots’ on their white bodies.

    Historically, these pigs foraged in apple orchards, which is how they got their nickname. Not only does this breed have an excellent ability to graze and forage, it’s also known for its docile and friendly nature. Gloucestershire Old Spots are easy to handle, making them a preferred breed among small-scale farmers and homesteaders. Additionally, the breed’s meat quality is exceptional, with a fine-textured meat perfect for specific gourmet recipes.

    Duroc Pigs: The Rugged Red Hogs

    Tracing its roots back to the United States, the Duroc pig breed is believed to have descended from the Red Hog, a breed in Africa. Known for its deep, red color and versatility, Durocs are a particularly popular breed in America.

    Durocs excel in terms of both adaptability and growth rate. They can withstand varying climates, such as harsh winters and hot summers, with relative ease. This versatility has seen an increase in their use within intensive pig farming systems. Also, these pigs mature quite quickly, making them economically attractive for pork production. Additionally, the meat from Duroc pigs is highly valued for its flavor and texture, which is often described as tender and juicy.

    Large Black Pigs: The Burly British Breed

    The Large Black pig, native to Cornwall, Devon, and Somerset in Britain, came into existence in the late 19th century. Recognized by their elongated, deep-bodied figures, floppy ears, and, as their name suggests, their entirely black color, Large Blacks are one of the best breeds for outdoor farming.

    Exceptional foragers, resilient to weather changes, and known for their docile temperament, Large Blacks are an easy-to-manage breed. They also have terrific maternal capabilities, often bearing large litters and providing excellent care for their piglets. The meat from Large Blacks is known for being particularly flavorful and succulent, boasting superior quality compared to several other breeds.

    Yorkshire Pigs: The English Export

    Originating from Yorkshire, England, sometime in the 1760s, Yorkshire pigs are now incredibly widespread within the United States. Known for their white color, erect ears, and muscular build, Yorkshires are one of the most sought-after pig breeds due to their meat production capabilities.

    Yorkshire pigs, known for their excellent adaptability, can be found thriving in various environmental conditions worldwide. Another notable characteristic is their ample growth rate and meat yield, which are highly prized aspects in commercially oriented pork production. Their meat is known for its lean characteristics and lower fat content, making it an appreciated choice among health-conscious pork consumers.

    Conclusion

    Exploring the diverse world of pig breeds is akin to stepping into a global overview of humanity’s agricultural practices, refined and shaped by the passage of time. The wealth of knowledge pertaining to the history, traits, and advantageous characteristics of pig breeds is not just a treasure trove for the agriculturally curious but is also of immense value to the development of sustainable and humane farming practices. The intricate narrative of each breed from the Berkshire to the Tamworth tells a fascinating story of evolution, adaptation, and the profound relationship between humans and their livestock. Ultimately, understanding pig breeds and their unique characteristics is instrumental in advancing the future of pig farming and food production.

    Writio: AI content writer for website publishers and blogs.

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  • Yorkshire: Breed Guide

    Two Yorkshire hogs

    The Yorkshire breed is arguably one of the most popular breeds you can find today, represented by the fact they are the largest populous breed that is registered in the US & Canada.

    Origins of the Yorkshire

    The beginnings of the Yorkshire began in 1500’s England when hogs were becoming kept in towns in larger numbers than ever before. I personally would have hated this custom, but apparently in some towns they would designated Saturday as they day to let hogs roam throughout town so they could clean out the barns. I’m sure they must have caused plenty of damage and made life difficult on everyone.

    It wasn’t until 1770 when farmers in the county of York, England started cross breeding a native white hog with a small white Chinese pig that the Yorkshire breed began to form into what it is today.

    In 1761, another white breed of hog named the Leicestershire that was native to the area was improved upon by a man named Robert Bakewell. You will consistently find that the best Yorkshire hogs today have some claim to being a descendant from those hogs.

    York County located in Northern England

    As these white hogs became more popular and cross bred, they ended up settling on the name of English Large White. You will find that name is still commonly used throughout England while Yorkshire is the go-to name for the rest of the world.

    With multiple breeders in the British Isles having their own English Large White lineages, the concept of agricultural shows & competitions started to form. Farmers found that they could increase the demand of their boar studs in these local, county, and national shows.

    History in the United States

    The first exports of the breed were to the Ohio area in 1830, but today you can find them in every state, concentrated mostly in Illinois, Indiana, Iowa, and Nebraska. Their popularity was not an immediate success though and took almost a hundred years to gain traction.

    In the 1920’s after WWI the demand for lard was decreasing, so two companies (Morrell Packing Company & Hormel Packing Company) began marketing the breed to farmers in the area. They were afraid of the demand for the breed falling along with lard, which ended up coming to fruition as the farmers were not fans of their slow growth & compressed, short noses. For example, a Duroc hog needs only 6 months to grow to full size while the Yorkshire typically needs 10 months.

    It was not until the 1940’s that the breeds demand increased exponentially. Mothering skills, above-average litter sizes, longer bodies, and lean carcasses had become popular at this time. When farmers saw those traits in a few English Large Whites that were imported from the UK at this time, they became willing to breed Yorkshires again. A lot of the Yorkshires at this time were exported from Canada to the United States. Transportation was a small obstacle for the country wide adaption, as there were no interstate highways at this time.

    Countless Yorkshire breeders over the years have have taken advantage of the STAGES program created by the National Swine Registry. It is a genetic evaluation program, and from 1990-2006 submitted over 440,000 carcass records & over 320,0000 sow productivity records. The program was created to help breeders predict the genetic value of their lineage.

    Characteristics of the Yorkshire

    There bodies are completely covered in the color white and their ears are pointed & erect, with short tails that curl back towards their butt. The breed is visibly muscular, leading to a lean meat carcass, but with high amounts of backfat. This variety in their carcass means they can be raised and butchered for a variety of cuts.

    While the breed are slow growers, their long bodies and fundamentally sound legs & feet allow them to be active and healthy. They generally have a lifespan of 6 – 10 years.

    BoarSow
    Weight550lbs – 750lbs /
    250kg – 340kg    		450lbs – 650lbs /
    204kg – 295kg
    Average Weight of the Breed

    Their white bodies can get sunburned easily, so giving them mud pits to wallow in or applying sunscreen during summer months is recommended. Sows are considered incredible mothers and typically produce large litters of 10-12 piglets.

    Other Facts

    • The first Yorkshire registered in the United States was Clover Crest A, a boar imported from Canada
    • The motto, “The Mother Breed and a Whole Lot More,” is attributed to the Yorkshire
    • The American Yorkshire Club was organized on April 1, 1893, in Minneapolis, Minnesota.

  • Poland China: Breed Guide

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    Profile view of the Poland China breed

    History of the Poland China

    Labeled as the oldest breed of domesticated hog, there may not be a more diverse history of genetics in one breed than in the Poland China.

    While the name of this hog may throw you off at first, the breed is native to the United States, specifically the Ohio area in 1816. A man named John Wallace, a Shaker in the area bougt the first generation of this breed in Philadelphia before transporting them back to his home Union Village, Ohio.

    Two of the more well known breeds introduced in cross breeding during its development was the Berkshire and Hampshire. They also used two larger white pigs called Russia & Byfield, while the more orange skinned Irish Grazer being introduced as well.

    Bronze plaque, commemorating the first Poland China breed pedigree,

    The name of the hog was officially registered at the National Swine Breeders Convention in 1872. There was a unexpected event at the convention, as a breeder named David Magie who was also from Ohio, claimed to be the creator of the breed.

    Expanding Their Influence

    Once this convention concluded, the popularity of the breed became widespread. By the end of the 1800’s, they had become one the most populous breeds in the country.

    Throughout the 1900’s, the demand for lard continually decreased, so the population fell as result. There were only 18,000 registered in 1990, then it dipped even further with 2018 only seeing 12,300 registered.

    Argentina happened to be a huge fan and made them one of their main exporters. One of their most ambitious years was 1944, when 1.3 million were butchered. This was a one third of the entire population at the time.

    The one country where they did not find immediate success was ironically, China. When they were exported to the county in the 20’s & 30’s, it was found they could not adapt to the climate. Since animal fat was not as popular in the area at the time, they were not raised for consumption and instead for their manure to be used as fertilizer.

    Characteristics of the Poland China

    While the majority of their bodies are covered in a black color, they can have six white spots around their feet, tail, and face. Their heads are large jowled, short legs, and have ears that droop forward towards the snout.

    The breed is wildly popular with farmers due to their early maturation and large frames from being excellent feeders. This fast growth does have one negative, it leads to a shorter average lifespan of 6-10 years. This is less of a factor though as they are typically butchered before then.

    BoarSow
    Weight550lbs – 800lbs /
    250kg – 363kg    		500lbs – 650lbs/
    226kg – 295kg
    Average Weight of the breed

    Sows generally produce larger litter sizes of a dozen piglets or more. Taking this into account with their higher fertility rate & gentle personalities, their popularity with breeders is easy to understand.

    Raising the Poland China Breed

    Even with their popularity in the meat industry, the breed does pose a few challenges when being raised for consumption. Since they can grow quickly and eat constantly, the breed has been known to become obese and develop health issues.

    Once these health issues arise, the hog can develop either Porcine Stress Syndrome (PSS) or Malignant Hyperthermia Syndrome (MHS). The symptoms of these diseases are a high rise in body temperature, digestion problems, and muscle rigidity.

    To avoid these health risks, you’ll need a large penned in area with a dry housing unit . The more run the merrier, there should be 50 square feet for each pig that will be living in the pen. Compared to most other breeds, they don’t need mud pits in the summer. They do require more water than the average hog due to their large size.

    Other Facts

    • A monument in honor of the first Poland China bred in Ohio still stands to this day in the town of Middleton
    • The heaviest pig on record is a Poland China named Big Bill, who in Tennessee in 1933 was found to weigh 1158 kg (2552 lbs), with a length of about 2.75 m (9 ft)

  • Hampshire: Breed Guide

    Profile view of a Hampshire

    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.

    Map of Hampshire County, Indicated in Red

    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.

    BoarSow
    Weight650lbs / 295kg550lbs / 250kg
    Average Weight

    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”

  • Chester White: Breed Guide

    Profile view of a Chester White boar

    The Chester White was extremely popular during my time in 4-H and I had spent a few years raising them myself for livestock competition. Living in sunny California at the time, I would go out most mornings and putting sunscreen on them so they would not get sunburned.

    History of the Chester White

    Throughout much of the 1700’s in Pennsylvania, pigs were still largely wild animals that lived out in the woods uprooting foraging for anything they could eat. As more wooded areas were torn down due to human expansion, these wild hogs would found themselves at local farms looking for food. The constant contact with these hogs eventually led to farmers penning them for food and other uses.

    A captain and businessman, James Jefferis was a man who in 1815 was looking for a way to improve the quality of the feral hogs he had on his farm. As they were not docile or very large, they tended to not be an easy livestock to raise. As he had travelled the world as a boat captain, he found and imported a white boar from a man named John Russell Duke of England.

    Chester County, Pennsylvania marked in red

    He began selling the offspring and their popularity soared, resulting in his boar being sought after as a stud for the surrounding farmers. Those who used Jefferis’ boar for breeding collectively starting calling it the Chester White at this time.

    Birth of Dedicated Associations

    Starting in 1884, a man named Thomas Sharpless decided to create the Chester White Record Association and graciously appointed himself as its secretary. Over the next 30 years, quite a few associations had been formed. A man named F.F. Moore decided to sacrifice countless hours in an effort to combine all of the those associations to create the Chester White Swine Record Association in 1914. Those associations were as follows:

    • International Ohio Improved Chester Swine Record Association
    • American Chester White Record Association
    • Standard Chester White Record Association
    • National Chester White Record Association
    • Chester White Record Association

    In 1910, 3 of F.F. Moore’s sons decided to launch the first breed magazine. This was a pretty unique idea t the time considering that their were very few newspapers, no radio or television, and almost no other outlets for news. The magazine was originally branded the White Breeders Companion, but changed to the Chester White Journal in 1918.

    Copy of the Western Breeder Journal

    Characteristics of the Chester White

    While not as popular as the Duroc, Yorkshire, or Hampshire, it is the most durable of the white breeds and is excellent for large farming operations. As I mentioned earlier, the one drawback of the breed is that their entire body is covered in a pale white color a thin hair. This leads the breed to sunburns quite easily and requires easy access to shade.

    There are multiple reasons white the breed has become a preferred option for cross breeding in meat production facilities. The biggest is that the breed genetics seem to be custom made for expedited growth. They can gain as much as 1.36 pounds (0.62 kg) a day and gain 1 pound (0.45 kg) for every 3 pounds (1.4 kg) of grain it is fed. In addition to having a high fat content, you can see why the breed is as popular as is it.

    Their head is slightly larger with ears that fall flat on their face and point horizontally towards their nose.

    BoarSow
    Weight550 – 800 pounds / 250kg – 363 kg500lbs – 600lbs / 227kg – 295 kg
    Average Weight of Chester White

    Other Facts

    • At one point the breed was called the Chester County White, but the “County” was dropped in 1848
    • Some historians actually believe that at some point, there were some Chinese pigs that were added to the genetic makeup
    • Their four feet are called “trotters” that are eaten as a delicacy called pigs feet or pigs knuckles

  • Vietnamese Pot-Bellied: Breed Guide

    A Vietnamese Pot-Bellied pig

    My personal experience with Vietnamese Pot-Bellied pig is pretty my nonexistent. While I have come across them in passing at livestock conventions, it was never for an extended period of time.

    History of the Vietnamese Pot-Bellied

    Vietnamese Pot-bellied is the foreign name for the “Lon I” (Vietnamese: Lợn Ỉ) or I pig. Originating from the country of Vietnam, the Lon I has seen its popularity shift from a breed whose sole purpose was for consumption to one of domestication.

    The Vietnamese Pot-bellied does not have a pinned down origin, but its widely considered that the hog is from the province of Nam Định. The surrounding area was all apart of the Red River Delta, and throughout this delta is where the Lon I became the most popular breed of hog hands down. It stayed this way until the 1970’s, with the population reaching millions at its peak, until it was supplanted by the Móng Cái.

    Map of Nam Định in Vietnam

    Due to the fall in popularity, the population of the Lon I was around 675,000 around 1991 and was as few as 120 by the year 2010. The National Institute of Animal Husbandry listed the breed as “critical” before moving it to “endangered” in 2007.

    Popularity as a Pet

    Before the Lon I became the popular pet it is today, it was tested on in labs and featured in zoos throughout parts of Sweden and Canada in the 1960’s. Soon after, this bled into other parts of Europe and the Lon I could be found on small farm operations and other zoos.

    Around twenty years later into the mid 80’s, they were imported to the United States from their northern neighbor Canada. Many of these would not end up being considered pure bred though and would grow to a larger size than a purebred.

    A few benefits of having a Pot-Bellied as a pet compared to other animals:

    • Typically non-allergic for the majority of owners
    • Less destructive on housing and furniture compared to puppies/older dogs
    • Shedding is typically nonexistent and they do not bark all night long as a dog would
    • Fleas do not attach themselves to pigs usually

    Tips on How to Raise a Vietnamese Pot-Bellied

    Due to their high intelligence, the Pot-Belied can be trained to perform various tasks and have extremely loving personalities due to their social nature. Just like other pets, they can walk on a leash and be taught to sit, stay, and roll over. Food is the ideal motivator during training, so low calorie treats, food pellets, and vegetables should be a part of their daily diet.

    Having a backyard with plenty of space for them to roam would be the ideal situation, as the pig will designate a rooting area for themselves. Daily long walks are recommended if you do not have access to one.

    Characteristics of the Vietnamese Pot-Bellied

    The breed can come in a four main colors; solid black, pink, white, and spotted. Their average lifespan is around 15 – 18 years, but have been known to live as long as 20 years old. Staying true to its name, they usually have a large protruding belly and wrinkled skin. There are two specific types within the Lon I breed; the I-mo which is small & short legged with vertical pointed ears and the I-pha which is larger with longer legs and bigger horizontal ears.

    Male & Female
    Weight70lbs – 150lbs / 31kg – 68kg
    Height14in – 20in / 35cm – 50cm
    Length3ft / 91cm
    Size Averages for the Lon I

    Other Facts

    • In 2013 the breed was announced as an invasive species in Spain
    • A male pig’s tusks grow throughout their entire lives and require routine trims.
    • The best age to spay and neuter is between 4 to 6 months.
    • A neutered male is called a “barrow,” an intact male is a “boar,” a female that has never had babies is called a “gilt” and a female that has given birth is a “sow.”
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  • Gloucestershire Old Spot: Breed Guide

    A group of young Gloucestershire Old Spots

    My personal experience with the Gloucestershire (pronounced Gloster-sheer) Old Spot is minimal, with only a couple of fellow 4-H members raising them during my time in the organization.

    History of the Gloucestershire Old Spot

    The Gloucestershire Old Spot is a historic breed with 300 years of history since its development in 1800’s Berkley Valley of Gloucestershire, England. It was developed from two now extinct breeds; the original Gloucestershire which was off white, had wattles (see Red Wattle for example), and no spots. The other breed was the original & unimproved Berkshire.

    Detailed map of Berkley Valley in Gloucestershire

    The breeds popularity in the area took off when farmers found out they were excellent grazers & foragers that could handle being outside all year long. Essentially becoming free labor to clear their orchard floors and the windfall across their farmland. Since they could be raised by pretty much anyone due to their self-efficiency, they were given the nicknames “Orchard Pig” & “The Cottager’s Pig”.

    In November of 1913, the Old Spot became one of the oldest pedigreed breeds when farmers formed the Gloucestershire Old Spots Breed Society. The organization came from a place of necessity, as the British Board of Agriculture made an announcement that boars would need to be licensed in the future for any breeding.

    Decline in Worldwide Popularity

    In World War 1, their lean meat was suited for producing mass quantities of lean bacon and pushed the Gloucestershire to the peak of its popularity. Leading into the 1920’s & 1930’s, those with discerning plates typically claimed the Old Spot as the supreme breed of pork and regularly became the main attraction at livestock shows.

    After World War II, the hog came close to extinction when the industry focus shifted to breeds that could be maximized in an intense breeding production. This led to the breed almost going extinct in England in the 1960’s, but numbers have increased incrementally since then.

    The Gloucestershire Old Spot was never able to grasp a foothold in the United States meat industry after being imported in the 1900’s. While breeders took advantage of its genetics and added it to American Spot & Chester White, it became practically extinct by 1990.

    The Gloucestershire Old Spot is closer to extinction in the United States than the UK. The Livestock Conservancy in the US has labeled the breed as “Critical”, meaning there are fewer than 200 annual registrations and fewer than 2,000 globally. The UK based organization Rare Breeds Survival Test has applied the “At Risk” label due to their being less than 1,000 breeding sows registered.

    Efforts to Revive the Breed

    As the market for consumers who are actively seeking heritage breeds for consumption has increased in recent years, the extinction of the Gloucestershire has been put on paused. In 1995, twenty Old Spots were imported from the UK to Maine as an effort to take advantage of this new niche market.

    There is good news in the end, because beginning in the year 2015 the Old Spot was officially removed from the critically endangered list.

    Characteristics of the Gloucestershire Old Spot

    No pig can be accepted into a registry if they do not have at least one spot, and the spot must be a clearly defined black. A sharp and distinct white coat should be covering the rest of the body. The carcass is generally on the higher end of quality and every cut of the hog is desirable by butchers.

    MaleFemale
    Weight600lbs / 136kg500lbs / 125kg
    Average weight once matured

    Farmers tended to take advantage of the breeds self-sufficiency and maternal skills by raising above-average litters on pasture. In turn this reduced the costs needed to maintain a large herd inside of large barns and being responsible for all of their food.

    Other Facts

    • From being a very small breed some 50 years ago, it is now the largest population wise of the pig breeds listed by the Rare Breeds Survival Trust.
    • The breed notably benefits from the continued support of the British Royal Family, who favors the pork from these pigs over all others
    • Older folklore use to tell stories that the black spots on the breed appeared from apples falling on them while foraging in orchards
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  • Red Wattle: Breed Guide

    The breed is easily distinguishable by its neck wattle

    I never personally interacted with a Red Wattle before, so my curious was peaked a bit as I did my research for this article. Being a breed that is unique to North America, I was curious as to why they had slipped past my general knowledge of the species.

    History of the Red Wattle Breed

    Taking a page from the Duroc, the origins of the Red Wattle is not completely clear. The general consensus is that they were imported from New Caledonia through the Gulf of Mexico, and then spread out through East Texas and New Orleans area.

    Due to the heavy Cajun influence in the area at this time, the Red Wattle was extremely popular during the 18th and 19th century with its unique robustness. These early generation red hogs eventually became the first descendants of todays version during the 1960’s in East Texas.

    Attempts to promote and grow the popularity of the breed had been a bit uncooperative as the breed has continued growing. The man to rediscover the breed, HC Wengler, started the first line called Wengler Red Wattle by cross breeding two sows with a Duroc. Twenty years later in the 90’s, the Timberline line was founded when a new herd was discovered by Robert Prentice. The two men decided to cross breed their two lines to create the Endow Farm Wattle Hogs line.

    An organization named The Livestock Conservatory set up a meeting with Wengler & Prentice with intentions to help unify all three lines, but a decision was made to keep the three lines as separate registries. It was not until 2001 until The Red Wattle Hog Association was founded in help by The Livestock Conservatory and currently has 100 members.

    Status as a Heritage Breed

    A heritage breed is a term assigned to a nearly extinct species that has been around for a long time and does not perform well in mass production farm settings. The modern generation was close never existing, as the hog almost went extinct when settlers began migrating further west from the south.

    Settlers needed to be as efficient as possible, so they transitioned to using hogs of higher fat content that could make soap and lard in addition to meat. As their owners went west, the hogs were left behind to wander the lands, hunted close to extinction.

    The United States was under the impression that the breed had gone extinct until right up until the late 1960’s. A wild herd was discovered by HC Wengler and it was decided at that point to begin breeding them once again.

    Characteristics of the Red Wattle

    While the neck wattle is the main identifier of the breed, its ironically serves no known function. Red is the most commons shade of color, but it can range from light blonde to almost black. The breeds additional qualities are the following:

    • Rapid Weight Growth
    • Foraging Skills
    • Hardiness
    • Flavorful & Well Marbled Meat
    • Provide High Quality Milk For Their Litters
    MaleFemale
    Weight750lbs / 340kg550lbs / 249kg
    Height4 ft / 120cm4 ft / 120cm
    Length8 ft / 240cm8 ft / 240cm

    Other Facts

    • The Iowa State fair saw a record setting day in 2012 when a Red Wattle named Reggie came weighing in at 1,335 pounds
    • The organization Slow Food USA has listed the Red Wattle in its Ark of Taste, which is a catalogue of heritage breed foods
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  • Duroc: Breed Guide

    Profile View of a Duroc Hog

    Durocs were personally my favorite breed to raise during my time in 4-H. One year, we had a Duroc that we ended up giving the nickname of “Houdini”. She had an ability to always hop the fence of her pen and have her own adventures around the farm.

    Trust me when I saw you would have enjoyed seeing my families faces the first time we saw she had hopped the fence and made her way through the screen doggie door into the house. I also experienced an incredible opportunity in helping raise a Duroc throughout the entire stage of its pregnancy as a 4-H project.

    History of the Duroc Breed

    While it has always been up for debate where the origin of the Duroc truly came from, there are a few popular theories. Initially being discovered in the New England area (New Jersey & New York) around the year 1800, making it one of the few breeds to have originated in the United States.

    The Duroc name originated from an interaction of two men who live in New York in 1823. Harry Kelsey gifted a red boar to Isaac Frink, whom gave the boar the breeds name as an honor to Harry’s famous trotting stallion named Duroc.

    The deep red color has been a constant staple of the duroc throughout its history. Some have used that red color as their reason for thinking that the Duroc came from the results of cross breeding with Berkshires, which were also a shade of red at the time. Another theory involved the salve trade industry. They claim that slave traders captured Durocs and imported them to the US at the same time.

    Advancement of Duroc Influence

    No breed has been able to add to their overall population numbers faster than the Duroc breed. Breeders and farmers needed some form of recording this incredible grow, which birthed the first organization for red breeds, The American Duroc-Jersey Association in 1883.

    An event that truly gave the Duroc momentum was the 1893 Chicago Worlds Fair, where the first successful Duroc Hog Show led to wide popularity.

    The Agricultural Building at the 1893 Chicago Worlds Fair

    With so many Durocs in the US at one time, there ended up being multiple organizations that were keeping records of the Duroc. It became increasingly more obvious that as the population of the breed grew, a unified registry was needed to guide the expansion of Durocs. This need in turn led to the founding of the United Duroc Swine Registry in Illinois in 1934.

    Durocs Popularity in the Meat Industry

    The Duroc breed can consider its position as the second most recorded breed in the world due to its known consistency for quality meat. While it may sound negative at first the breed is called a “terminal bred” which means it can be sow above-average size litters and grows quickly.

    There are very few cons to farmers using the Duroc breed as their main meat producer. The biggest benefit to the industry is their high maternal instinct and extremely docile behavior. Farmers and breeders will tell you that Durocs have countless perks as a breeding hog:

    • Consistently thrive in various climates
    • Incredible feed efficiency (The ability to convert less feed to more mass/muscle)
    • Extremely docile nature leads to less accidents with farmers/breeders and other hogs
    • High quality pork due to even fat distribution in their carcass
    • Typically larger litter sizes compared to other breeds

    Characteristics of Durocs

    Durocs may be one of the easiest breeds to identify due to its various red colors that can vary between a lighter golden shade to a brick like red. Droopy ears are also a dead giveaway of the breed.

    The size of the Duroc breed has progressivity gotten smaller over time. The weight range of Durocs can be approximately 500lbs – 750lbs, or 220kg – 340kg. Their longer bodies tend to have more leaner muscle than fat, with their shoulders and hams as the largest parts of their bodies. I found this tremendous comparison chart between Durocs and White hog breeds that provides a visual breakdown.

    Differences between Duroc & White Breeds
    Photo created by: Agroalimentaria Chico

    Other Facts

    • The Midwest has been home to the majority of the Durocs history, mostly residing in Nebraska, Ohio, Illinois, Kentucky, Indiana, and Iowa
    • All purebred durocs are some shade of red, but there have been cross breeding efforts to create a “White Duroc” by introducing white breed genetics
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  • Berkshire: Breed Guide

    Two Berkshire Hogs

    Growing up in the local 4-H club when I was a middle schooler in Northern California, my initial experience in raising and showing hogs happened to be a Berkshire. One of the first things I was taught was how in the whole world, they are arguably the most influential breed in history.

    History of the Berkshire Hog

    The Berkshire has had an ever changing history (and apparently one with a bit of legend behind it) since initially being discovered over 300 years ago. The story goes that in the county of Berkshire in England, Oliver Cromwell’s army happened to stumble across the Berkshire during war when they captured the city of Reading. They quickly discovered that the Berkshire produced some of the highest quality meat, let alone pork, in the entire country and spread the news of their findings once the war ended.

    Berk County in England
    Coordinates: 51°25′N 1°00′W

    With a new product of high quality now available, upper class farmers and the Royal Family began raising farms of them. One particularly famous Berkshire was named Windsor Castle, who at 1,000 pounds once he matured, apparently became the talk of the press and pride of the Royal Family. A memorable statement I read was that his offspring were known for their above average size compared to other Berkshires, as well as their ability to “finish” at any age.

    Lord Barrington was a huge benefactor for the breed’s genetic improvements at this time during the decade of 1820 – 1830. Throughout the 1800’s the breed became a symbol of aristocracy, earning patronage from Queen Victoria herself.

    The Smithfield Livestock & Agricultural Shows had to create entirely separate show categories for the breed starting in 1877 due to its popularity. In fact, from 1883 – 1900 the breed produced 12 champions.

    The First Berkshires in America

    At this point, you may be wondering how the Berkshire made its way to the United States. Well this occurred back in 1823 and immediately made an everlasting change on the American hog industry. This impact occurred in two stages:

    • Stage 1: Cross breeding with common pig stock
    • Stage 2: Establishing a purebred genetic registration

    For around the first 50 years after Berkshire’s were imported to the US, stage 1 was in affect and farmers were typically cross breeding Berkshires with common hogs due to the immediate improvement of the offspring that previous generations. Then in 1875, a group of breeders came to the conclusion that the Berkshire breed was essentially being wasted by diluting its genes cross breeding with common hogs. These farmers and breeders came together in Springfield, Illinois of that same year to establish the American Berkshire Association. With its goal to produce a purebred Berkshire breed for the overall improvement of the swine industry as a whole.

    Logo of the American Berkshire Association

    Imported stock was still majority of the pig population in the US at the time, and it was agreed upon by the major consensus that only Berkshires imported from England or hogs that could directly trace their lineage to England would be allow to be consider purebred. This requirement led to the creation of the first Swine Registry in the world.

    The success of the Berkshire breed was a source of inspiration for many to continue researching the importance of purebred breeding over the past 150 years and applying that to the other top breeds you see today.

    Characteristics of the Berkshire

    Before the breed became more commonly recognized as it is today, it originally was discovered to be reddish or to have a sandy color. Every now and then they would discover spotted ones as well. The Berkshire at this time was larger and more coarse as well compared to the Berkshires seen today.

    In more modern times, the characteristics of the breed have changed. Most of their body is covered in a black color while their legs, face, and tip of the tail can be white in color. Their ears are slight erect and point forward, while the face is short dished.

    MaleFemale
    Weight280kg/617lbs220kg/485lbs
    Hair ColorBlackBlack
    Physical Characteristics of the Breed

    Other Facts

    • In the 19th century, the Berkshire breed was also exported to Australia and New Zealand
    • Japan has bred their own separate breed of Berkshire called the Kagoshima Berkshire (which means Black Pig in Japanese), descending from two British Berkshire’s back in the 1930’s
    • The Berkshire was in danger of extinction in the 1900’s, which led to the need for importing new blood from Australia, New Zealand, and the USA to repopulate numbers
    • The Empress of Blandings, protagonist in several of the Blandings Castle novels and stories by P. G. Wodehouse is a Berkshire sow
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