BACK in the 1930's to the 1950's there was a breed that was very common here in rural Missouri . It was enormous . chest high at the top of the back . the back was very domed .They were truly vicious . They were bred for high lard content . I would really like to know what breed they were . They were all different colors
I have experience with working with many of these breeds of pigs over a 25 year small farm situation. We generally ran a three way cross using pure bred pigs from these breeds: Hampshire; Duroc; York. We occasionally introduced Chester White; Poland-China (Spot in this video) and Landrace into our cross breeding mix. Yorks are good mother sows, but highly aggressive, especially when they are with their litters. Sows derived from a York/Hampshire cross seemed to be the easiest to work with, produced litters of 10-12 pigs with good survival rates. Crossing Durocs on to these sows produced pigs with great confirmation and a short growing time to reach 250 lbs. Sows from these three way crosses could be bred against any one of the breeds and produce good market hogs. Chester Whites in our experience contributed the same body structure to the crosses as the Durocs, but as boars were far less aggressive than Duroc boars. In fact they were lazy breeders. We tried introducing Landrace into our blood line, but took a penalty on the carcasses because they just didn't produce the hanging carcass our commercial buyers wanted. Spots were just coming on as a decent commercial animal when we were leaving the industry. What was available then for breeding stock topped out as a mature animal at six months with a body size closer to 225 lbs when the market wanted hogs at 250 lbs. The animals had good body structure and conformation, but were hard to bring to market weight. If you want to raise more than a couple of pigs and will be breeding your own animals, I would suggest starting with a York sow bred to a Duroc boar. Breed their off spring to a Hampshire and then return to a York cross for your third generation of sows. These three breeds have all the good genetic developments available to the industry and will create consistent quality market hogs.
Same thing I said. We had one about 50 lbs wander into our yard that was already castrated, but he had been hit by a car, so he could only get around on 1 back leg with a twisted spine. We raised him out until he was almost 6 months, I wanted to go longer, but he was getting so big that he could bearly walk with his bad spine and leg, so it was getting inhumane to let him get bigger. But I swear it was the best tasting and most tender pork I've ever had in my life, it really was more like beef steak than store bought pork. It was so good I'm looking in to raising them on a large scale.
Thank you! Your helping me memorize for my test! Very good video! Underrated!😊
BACK in the 1930's to the 1950's there was a breed that was very common here in rural Missouri . It was enormous . chest high at the top of the back . the back was very domed .They were truly vicious . They were bred for high lard content . I would really like to know what breed they were . They were all different colors
I enjoyed learning about farm pig breeds. Thank you for this video!
Thank you, this is so helpfull for me to study for my zootecny exam
Thanks for helping me prep for my livestock quiz next week
I have experience with working with many of these breeds of pigs over a 25 year small farm situation. We generally ran a three way cross using pure bred pigs from these breeds: Hampshire; Duroc; York. We occasionally introduced Chester White; Poland-China (Spot in this video) and Landrace into our cross breeding mix. Yorks are good mother sows, but highly aggressive, especially when they are with their litters. Sows derived from a York/Hampshire cross seemed to be the easiest to work with, produced litters of 10-12 pigs with good survival rates. Crossing Durocs on to these sows produced pigs with great confirmation and a short growing time to reach 250 lbs. Sows from these three way crosses could be bred against any one of the breeds and produce good market hogs. Chester Whites in our experience contributed the same body structure to the crosses as the Durocs, but as boars were far less aggressive than Duroc boars. In fact they were lazy breeders. We tried introducing Landrace into our blood line, but took a penalty on the carcasses because they just didn't produce the hanging carcass our commercial buyers wanted. Spots were just coming on as a decent commercial animal when we were leaving the industry. What was available then for breeding stock topped out as a mature animal at six months with a body size closer to 225 lbs when the market wanted hogs at 250 lbs. The animals had good body structure and conformation, but were hard to bring to market weight. If you want to raise more than a couple of pigs and will be breeding your own animals, I would suggest starting with a York sow bred to a Duroc boar. Breed their off spring to a Hampshire and then return to a York cross for your third generation of sows. These three breeds have all the good genetic developments available to the industry and will create consistent quality market hogs.
Pietrain is from Belgium not Germany. They r named after a village where they was breed in BELGIUM
Yes . You are right
Thank you so much for this video very information ❤️
Man, I love Pig’s!
I imagine the Tamworth was pretty good in the days when pigs were let out to forage in the forest.
@Tim what about large white?
You posted wording about Mampshire swine but the picture is not a Hampshire pig!
Very impressed with your video sir ! Thanks
I Wanna introduce some domesticated pigs into my local wild hog population. what breed would be best to de-feral the wild hogs around here.
The only I knew about PIGS 🐖 was bacon and ham. Now I know a whole lot.
Thanks great video and explanation 👍
To bad you didn't do a review on the red waddle pig
Same thing I said. We had one about 50 lbs wander into our yard that was already castrated, but he had been hit by a car, so he could only get around on 1 back leg with a twisted spine. We raised him out until he was almost 6 months, I wanted to go longer, but he was getting so big that he could bearly walk with his bad spine and leg, so it was getting inhumane to let him get bigger. But I swear it was the best tasting and most tender pork I've ever had in my life, it really was more like beef steak than store bought pork. It was so good I'm looking in to raising them on a large scale.
Can we stop thinking that nonhuman animals are only
here to serve human animals, please????
Nice bro, #manojburagohain