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"Breeds of Livestock - Swine Breeds". ansi.okstate.edu. Oklahoma State University Dept. of Animal Science. Ekarius, Carol (2008). Storey's Illustrated Breed Guide to Sheep, Goats, Cattle and Pigs. Storey Publishing. ISBN 978-1-60342-036-5
It is a sub-group of the Taihu pig and is a small to medium-sized (275-400 lbs) breed with large drooping ears, and wrinkled black skin. Meishan Pigs are extremely docile and renowned for their tender and flavorful red meat pork. [2] [3] Native to Southern China, the breed is best known for its large litters of 15-22 piglets.
The breed started being used in shows around the 1950s. Durocs are predominantly kept for their meat, and are appreciated for their hardiness and quick but thorough muscle growth. [1] The first pig to have its genome sequenced was a Duroc sow named T.J. Tabasco. [4]
In 1941 the breed was established in southern coastal New South Wales, northern Queensland, Tasmania and Western Australia. [1] In the 1950s and 1960s the breed's popularity increased and it is still Australia's most popular breed of pig due to both economic advantages and quality of lean meat produced. [1]
This is a list of pig breeds usually considered to originate or have developed in Canada and the United States. Some may have complex or obscure histories, so inclusion here does not necessarily imply that a breed is predominantly or exclusively from those countries.
Large Blacks are best suited for pasture-based farming due to their strong foraging and grazing ability, which efficiently converts poor quality feed into meat. [7] [12] [15] It is the only pig breed in Britain to be all black, [14] and this helps protect the pig from sunburn in sunny climates.
The pigs were exported to Japan in the 1860s, and became numerous there: in 2007 there were over 330 000. [10] The Japanese Kagoshima Berkshire, which apparently derives from two British Berkshire pigs imported to Japan in the 1930s, is considered a separate breed; [5]: 629 the meat may be marketed as Kurobuta pork, and can command a premium price.
The meat of Ossabaws is dark, with a unique texture, [4] and is prized for resembling the jamón ibérico of the black Iberian pig. [11] It is considered to be an artisanal, heritage product especially well-suited to use in pork, cured meats, [12] and whole pig roasts. [4]