What Type of Pigs Should We Raise For Meat?

Our 2012 Mixed Breed Pigs

The most common question asked is, "What type of pigs should we raise for meat?"  Is there a 'best' breed for meat or lard concerns? I think the answer lies in availability and preference. The opinion of the community elders seems to be that  a white pig is fatter and a red pig is leaner while a short-legged pig has more fat so....I try to go with red/black with some white. Generally a well mixed breed is what seems to work as well as anything for us. This year's hogs were red/black with white and the tenderloin is wonderful although the sausage is a little bit fat for my liking but tastes great. 


One of the black pig varieties is the Berkshire. I t has a long history which you can view at the Department of Animal Science at Oklahoma State University by clicking  here.

According to and article on the hobbyfarms.com website, "One of the pig breeds that farmers are finding to work well for these consumers is the Berkshire. This pig is hardy, has good mothering capabilities and performs very well outdoors, especially when grazing on pasture. This pig breed's meat is darker than commercial pork and far more flavorful than the pork found in your grocery-store freezer."

There is also an American Berkshire Association which was formed in 1875. 

We will try to continue this series and take a look a several other varieties of pigs at a later date. If you have specific questions, let me know and I will search for the answers among our 'old timer' population.