Healthy Hereford Pigs

Learn to raise a Hereford pig. A larger breed option, this flashily colored pig fattens easily and adapts well to most climates.

| August 2017

  • The Hereford pig is easily identified by its unique dual-colored coat.
    Photo by Mars Vilaubi
  • The Hereford pig is an American breed, considered a culinary favorite in select Midwest states.
    Illustration by Elayne Sears
  • “Homegrown Pork” by Sue Weaver reveals that Hereford pigs are bred in part for their bold coloring and their early maturation, which results in swift weight gain.
    Cover courtesy Storey Publishing

Homegrown Pork (Storey, 2013) by Sue Weaver offers an outline on successfully raising pigs for modern backyard meat using humane and healthy techniques.  Along the way we learn the secret to developing succulent pork which begins with breed choices and ends with an affordable amount of rooting space.

Purchase this book from the MOTHER EARTH NEWS store: Homegrown Pork.

Hereford

Type: Modern meat
Origin: Iowa and Nebraska, United States
Color: Red with white face, belly, legs, and tail markings (exactly like those of Hereford cattle)
Size: Large
Conservation Status: Watch

Description: The Hereford is a flashily colored pig with a long neck; wide, dished face; medium-size, drooping ears; and a curly tail.



R. U. Webber of La Plata, Missouri, developed the first Hereford pigs by crossing Durocs, Chester Whites, and Ohio Improved Chester genetics; however, the Webber bloodlines died out. Later, between 1920 and 1925, a group of breeders in Iowa and Nebraska, led by John Schulte of Norway, Iowa, created Hereford swine by crossing Duroc and Poland China bloodlines to develop a productive, early-maturing hog that could do well in confinement or pasture, with the added bling of colorful Hereford markings.

In 1934, fanciers selected about one hundred pigs, including animals from the Schulte herd, as foundation stock for the National Hereford Hog Record Association. The organization is still active today.






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