ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Pets and Animals»
  • Farm Animals & Livestock

Rare Pig Breeds

Updated on December 4, 2010

Pigs are one of the most economical animals to raise on a small farm, and nearly every farmer once kept a few pigs. Often, these pigs were fed kitchen scraps and other waste products, or essentially let loose to forage for themselves.

Today, most pigs are raised in intensive confinement and the hog industry is dominated by the few breeds well suited to confinement. Most pigs raised for meat in America today are a Duroc x Hampshire x Yorkshire cross, with a few others, such as the Berkshire and Poland China hanging on but gradually declining in importance.

Many of the old-fashioned foraging breeds that once provided cheap, delicious meat for America's farm families have become critically rare. However, they remain excellent choices for homesteaders and other small farmers.

The American Livestock Breeds Conservancy lists nine North American pig breeds in need of conservation, some with as few as 200 surviving individuals.


The Hereford is a handsome red and white breed developed in the American Midwest.

Medium-sized, it is one of the most versatile heritage breeds because it does well both in confinement and in free range situations. They are good mothers and fast growers, and their quiet, docile disposition makes them a good choice for 4-H projects.



Originally from England, where they were often kept semi-feral to forage for acorns and beechnuts in the woods, Tamworth pigs are exceptional foragers with a hardy, vigorous constitution and a friendly disposition.

Tamworths are known as good mothers, with a tendency to produce large litters and raise them all successfully to weaning. They are also known for excellent carcass yield.

Gloucestershire Old Spot

Another traditional British breed, the Gloucestershire Old Spot is known for its distinctive spotted coat and large floppy ears. It is considered an "easy keeping" pig that thrives on foraged nuts and acorns and farm waste, such as windfallen apples and whey from cheese making.

Like Tamworths, Gloucestershire Old Spots are known for their ability to raise large litters on pasture. A classic bacon pg, they are also considered to be exceptionally good eating!


Unlike most pigs, which have cloven hooves, the Mulefoot has a solid hood resembling the foot of a mule. It is believed to be descended from Spanish pigs brought to the New World and left to run semi-wild. As a result, it is a hardy breed with excellent foraging skills, unsuited to confinement.

A classic lard breed also known for its delicious hams, the Mulefoot is now critically endangered, with fewer than 200 registered purebred hogs.


Another lard breed descended from Spanish pigs, the Choctaw is an excellent forager and well suited to a semi-feral lifestyle. Built for survival, it is small, fast, and agile, and tends to have poor market confirmation. However, it is valuable for its hardiness and easy keeping.


The third and last of the surviving American lard breeds, the Guinea was imported from West Africa along with the slave trade.

Once popular in the Southeast due to its excellent heat tolerance, the Guinea is now rare due to the decline in popularity of lard breeds and the breed's poor market confirmation. However, it is an excellent, low maintenance forager and a good choice for homesteaders looking for a small and economical family pig.

Large Black

A British breed known for good mothering skills and for being excellent foragers on pasture, the Large Black shares the large lop ears of the Gloucestershire Old Spot, which help protect the pig's eyes while foraging.

Red Wattle

An American breed of somewhat uncertain origin, the Red Wattle has distinctive fleshy wattles on the sides of its face.

Large, hardy, and gentle, Red Wattle hogs are known for their rapid growth rate and good mothering skills.

Ossabaw Island

A feral breed that has survived on an isolated island in Georgia for centuries, the Ossabaw Island hog is known for several unique features, including its ability to store enormous amounts of fat to hold it through seasonal food shortages on the island. Primitive in appearance, the Ossabaw Island hog is extremely resistant to heat, humidity, and disease.


    0 of 8192 characters used
    Post Comment

    • patdmania profile image

      patdmania 7 years ago from waterford, mi

      Good info. I like the baby pigs. They are so tiny!

    • profile image

      Donna Ferrier 7 years ago

      The Tamworth looks very soft and fuzzy...a pettable pig? LOL :)

    • livelonger profile image

      Jason Menayan 7 years ago from San Francisco

      I don't have a farm or really any interest in raising a pig, but still found your Hub a fascinating read.

    • HealthyHanna profile image

      HealthyHanna 7 years ago from Utah

      I'm not into pigs, but coming from a farming background, I find this very interesting.

    • profile image

      Beaker 7 years ago

      Cute! I just love pigs. Something about them is just so sweet. Love the Valentine pig! The babies in the last video are just adorable.

    • Hello, hello, profile image

      Hello, hello, 7 years ago from London, UK

      An information and comprehensive hub. Thank you for the enoyable read.

    • K9keystrokes profile image

      India Arnold 7 years ago from Northern, California

      Very good read Kerryg. They are almost too cute to consider eating.

      As far as the conservation goes, is the hog farming industry advocating for the re-growth of the dieing breeds or are these less important to them in the face of those breeds that flourish in captivity? This is a very well presented hub, thank you.


    • Granny's House profile image

      Granny's House 7 years ago from Older and Hopefully Wiser Time

      Thanks for sharing. My daughter collects pig stuff

    • txplowgirl profile image

      txplowgirl 7 years ago from Oklahoma

      Love them, I grew up with hogs, one of these days I hope to get more. Good article