We just recently obtained a new gilt (female pig that has not had babies) to start producing some heritage pork. Now, I am a sucker for a good story, and a good story about the ways things used to be done can get me almost any time.
So, Let Me Tell You About This Pig:
To begin, the name of her breed is “Large Black”. I like that. It is simple, obvious and to the point. She is considered a heritage breed. Basically when a breed falls out of good favor with the industry and starts to slip away in numbers it becomes a heritage breed. The most common breeds of pigs in production these days are Yorkshire (what she will be bred to), Hampshire, Berkshire; and there are several others.
Here Is The Official Description Of What She Is And What Whe Is Supposed To Do:
“The Large Black was used in small scale production of both pork and bacon. It was also valued for commercial crossing, primarily with the Large White breed (called Yorkshire in the United States). This cross yielded great hybrid vigor, and it was well regarded commercially.
The breed’s popularity peaked during the 1920s, and the Large Black was exported to several other countries, including Argentina, Australia, Brazil, Germany, New Zealand, South Africa, and the United States. After World War II, however, the shift toward intensive husbandry of pigs led to the decline of outdoor breeds that were not competitive indoors. The Large Black nearly became extinct during the 1960s, and it remains one of the rarest British pig breeds. In 1973 the breed was put on Rare Breed Survival Trust’s critically endangered livestock list.
As its name implies, the breed is large framed and solid black. Lop ears fall forward over its face, and while they are an impediment to sight, they protect the eyes from damage while the pig is rooting and foraging. The Large Black is best known for its foraging abilities and its maternal qualities. Large Black sows are able to raise and wean large litters of piglets out of doors, and these survival characteristics give it genetic value. Mature boars weigh 700-800 lbs (318-363 kg) and sows reach 600-700 lbs (272-318 kg) as an adult.”
So there you have it. When I went to look at her and was considering the purchase the breeder told me all about these great characteristics. We raise all of our pigs outdoors, so the heartiness of this breed appealed to me (even though she is not the most attractive pig I have ever seen). Also, the breed’s reputation for great bacon really interested me. Let’s face it, when you buy a pig from someone like me, the first thing you will taste is the bacon and it had better be good!
The breed is also know for being temperate and easy to work with. This is really important on our small scale farm. We use outdoor pens with no significant equipment for holding in an angry sow (older and bigger female). Just about a year ago Autumm and I were attempting to castrate some pigs, and saw our 600 lb sow defy the laws of physics to jump over two fences in an attempt to eat me.
To this day I have flashbacks of barely escaping with my life as she came over the second fence where I was trying to castrate her baby. Her huge mouth was wide open, she was growling, she was frothing and her teeth were huge. I barely got out of there with all of my appendages.
So, if a pig is easy to get along with, I am interested. So far this girl lives up to the hype. She comes up to me in the pen, and she lets me scratch her. These are all good signs.
We are eager to see her perform as a mother in the outdoors, and we are eager to find out of the reputation of this breed’s bacons is true!