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3. American Landrace Origin:
Denmark; origin traces to Danish Landrace which were first imported into the U.S. by the United States Department of Agriculture in 1934
Characteristics:
exceptionally long bodied with 16/17 ribs with large, drooping ears
face is long and narrow
body conformation is similar to most other breeds in that a long, deep, wide-sprung body conformation is desired
some show weakness in the topline, almost to the point of being sway-back because of their extreme length
white in color

4. American Landrace Characteristics cont.:
disqualifications for registration of purebreds includes; black hairs and fewer than six teats on each side of the udder
Size:
mature boars weigh 700 to 900 lbs.; some, depending on conditions, will weigh in the range of 550 to 750 lbs.
Usage:
best suited for use in crossbreeding systems with breeds of U.S. origin
highly valued by commercial swine producers for maternal traits which the females have such as prolificacy, mothering ability and fast growth rate
high percent carcass weight

5. Berkshire
Origin:
England; thought to have originated from crosses of the old English hog and hogs of Chinese and Siamese origin
improved in the Berkshire region of England during the 1800s and imported to the United States in 1823
Characteristics:
have black coats, white feet and legs, a white stripe on the face and a white tip on the tail
lack of white on one or more of the points is tolerated for registration
face should be broad and slightly dished; snout should be somewhat short; medium dish of face is desired, enough to lend breed distinction
ears should be medium in size, set well apart and be erect

6. Berkshire Characteristics cont.:
jowl is firm, yet more prominent than on other breeds
should be alert, vigorous and have sound feet and legs
are one of the most predominant breeds of swine
Size:
smaller-sized
mature boars should weigh approximately 650 to 800 lbs.; mature sows weigh approximately 450 to 650 lbs.
Usage:
produce good quality carcasses which have a desirable ratio of lean to fat
have been used in crossbreeding programs
sows are prolific enough to produce economically for the average producer and boars are active breeders

7. Chester White Origin: United States; Chester County, Pennsylvania
foundation stock included imported swine of English Yorkshire, Lincolnshire and Cheshire
Characteristics:
as the name indicates, is all white
ideal body conformation of the Chester White encompasses good length of side, depth and width indicated by a wide stance at the floor of the chest and between the hind legs

8. Chester White Characteristics cont.:
should have a semi-level topline from head to tail
head is medium in length with a slightly dished face and drooping ears
Size:
regarded as medium-size at maturity
mature boars will range from 600 to 900 lbs. depending on stage of condition, while the sows will fall in the 500 to 700 lb. range
Usage:
considerable number are produced as purebreds, however, this breed inherits maternal traits – prolificacy, milking and mothering ability

9. Duroc
Origin:
United States; originally called the Duroc-Jersey, originated in the northeastern United States
developed through the crossbreeding of the Jersey Red and the Red Duroc
Characteristics:
vary in color; acceptable colors may range from light golden to very dark red
face should be slightly dished and the snout medium in length
ears should be drooping
raggedness of conformation, spring of rib, width between the front legs and deep bodies are preferred
very adaptable to a variety of conditions, and as a result are raised in many areas of the U.S., Canada, South America and other regions of the world

10. Duroc Size: large, rugged breed
mature boars weigh in the range of 750 to 1,100 lbs. and sows usually weigh approximately 500 to 700 lbs.
Usage:
considered one of the Boar Breeds and are often used as sires in three-breed rotational crosses for commercial crossed operations
mild temperament, good performance traits and good mothering ability have also made them a popular purebred enterprise
early-maturing and produce good quality carcasses

11. Hampshire
Origin:
thought to have originated in England and imported to the U.S. in the early 1800s
Characteristics:
must be black with a white band encircling the shoulders, including the front legs and feet in order to be registered; white on the head, on hind legs above the butt of the ham and white covering more than two-thirds of the body is not tolerated
some are longer and straighter in their faces than other breeds
ears should be erect, however some today have ears tilted to some degree
have a more active disposition than some breeds

12. Hampshire Characteristics cont.:
improvement has been made in the breed in recent years and loin eyes are usually among the best when compared to other breeds
Size:
medium-size
mature boars weigh about 700 to 900 lbs. and sows about 550 to 750 lbs.
Usage:
produce very high quality carcasses with little waste
considered one of the Boar Breeds; often utilized as sires in crossbreed operations
sows are considered good mothers

13. Hereford
Origin:
originated on a farm in La Plata, Missouri by R.U. Webber
developed by primarily crossing Durocs and Chesters
Characteristics:
resemble the markings of Hereford cattle
must have a red body, two white feet and white face and ears
must be 2/3 red and no more than 1/3 white
medium length face with a slight dish
passive disposition

14. Hereford Size: medium to large frame size
mature boars weigh about 700 to 900 lbs.
sows about 550 to 750 lbs.
Usage:
produce very high quality carcasses with little waste
good mothering ability

15. Pietrain Origin: originated in Pietrain, Belgium Characteristics:
white base color with black spots
each black spot is surrounded by rings of light pigmentation
erect ears

16. Pietrain Size: large frame size
heavy muscled with relatively small amounts of fat
mature boars weigh about 700 to 900 lbs.
sows about 550 to 750 lbs.
Usage:
improving quality of market swine
meat production
improving mothering characteristics in some breeds

17. Poland China Origin: United States; originated in Kentucky
developed through the crossing and refining of Russian, Berkshire and Grazer hogs
Characteristics:
medium in length and rugged in their makeup
some are short and steep in their rump, but usually carry down into deep, wide, full hams
has a face of medium length which is slightly dished with drooping ears
black in color with white points on all four feet, the of the nose and tip of the tail

18. Poland China Size: one of the largest breeds of swine
boars often weigh between 850 to 1,000 lbs.; sows usually weigh about 650 to 900 lbs.
Usage:
known for having sound feet and legs and producing high quality carcasses
excellent feeders and gain readily

19. Red Wattle Origin: originated in New Caledonia
came to the United States in the late 1700s by the French
Characteristics:
solid red
erect ears
pair of wattles hanging from the neck

20. Red Wattle Size: medium frame size can range from 400 to 600 lbs.
Usage:
lean meat with little fat
not a popular swine breed in the United States for meat production

21. Spot Origin: United States; originated in Indiana
developed from the Glauces Spotted hog of England and Poland China bloodlines, thus leading to the former breed name Spotted Poland China
Characteristics:
body conformation and head and ear characteristics are similar to Poland China
most desired color is spotted black and white – 50 percent of each
have good length of side, should be deep sided with adequate width, as evidenced by spring of rib
face is medium in length and slightly dished with drooping ears

22. Spot Size: similar in size to the Poland China
well-fitted, mature boars weigh 750 to 1,000 lbs.; the sows weigh about 500 to 700 lbs
Usage:
has enjoyed some recent popularity ranking in the top four numbers of purebreds registered annually in the U.S.
used today in many crossbreed programs as well as being raised as purebreds
strengths include satisfactory prolificacy, growth rate and structural soundness

23. Tamworth Origin: originated in Ireland English swine breed
most improvement of the Tamworth breed took place in England
Characteristics:
solid red
erect ears
deep-sided and have an arched back
long, narrow face and snout

24. Tamworth Size: medium frame size can range from 500 to 800 lbs. Usage:
meat production
excellent mothering abilities
protective

25. Vietnamese Potbelly Origin: originated in Vietnam
were first introduced to Sweden and Canada then a variety of other countries
first introduced into America in 1985
Characteristics:
short stature
high fat to muscle ratio
can be a variety of colors or patterns

26. Vietnamese Potbelly Size: small frame size
can range from 100 to over 200 lbs.
Usage:
commonly used for pets in the United States
produce select cuts of bacon

27. Yorkshire
Origin:
England; first improvement in the breed was made in the Yorkshire region and surrounding counties
first imported to the United States in the 1830s
Characteristics:
face should be broad with a medium dish and the snout should be medium in length with a broad nostril
ears should be medium to large in size and erect, yet some today have ears tilted forward
jowl should be reasonably trim
all white in color; black hair or pigmentation disqualifies for registry; black or bluish skin pigment is discriminated against

28. Yorkshire
Size:
considered one of the largest breeds of swine when first introduced into the U.S.; today extreme size is not considered as necessary by breeders
boars usually weigh between 700 to 1,000 lbs.; sows weigh about 500 to 800 lbs.
Usage:
one of the more popular breeds being raised in the U.S. today
are considered one of the best breeds for crossbreeding
commonly used in three-breed rotational crosses and two-breed crosses
sows are often called the Mother Breed because of their prolificacy, milking and mothering ability
adequate in muscling despite being classified as a bacon-type breed; have an adequate percentage of lean to fat and yield good quality carcasses

29. References The Pig Site
Oklahoma State University Animal Science
Little Pig Farm
National Swine

30. Acknowledgments Production Coordinators Danielle Neaves Daniel Johnson
Jessica Odom
Graphic Designer
Technical Writer
V.P. of Brand Management
Clayton Franklin
Executive Producer
Gordon W. Davis, Ph.D.
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CEV Multimedia, Ltd.