Today’s column is about pigs. No, not the male chauvinist kind nor the ones that inhabit those many posh pork palaces now dotting our countryside, but pigs most of us, including veterinarians, don’t see much of anymore. These pigs belong to what are called “heritage breeds.”
Hogs of these breeds played an important historic role in the development of the pork industry in the United States, but over the last several years have fallen out of favor for various reasons. One, is that their growth rate may be somewhat slower than today’s more popular breeds, but the main reason probably has to do with a thing called body fat.
As Americans tried to become leaner the demand for leaner pork increased, and some members of these breeds had just a little too much of the dreaded adipose tissue. However, true pork lovers know that fat is where the flavor is and that has become “the” key selling point for many of these heritage breeds.
So what started me thinking about these hogs? Late one night not long ago, I found myself mid- humerus deep inside of a sow trying to deliver her last pig, and not feeling especially jovial. The sow I was working on happened to be a “club pig mama”, not a breed per se, but a type of hog that produces the pigs that 4-H and FFA kids show at the fairs, and the type of hog I mainly deal with these days.
Although most of these sows have huge hips, way too many of them also have a narrow bony pelvis which makes piglet delivery difficult, and impossible in some cases. A dystocia involving a club pig sow is now my most common large animal emergency, and usually results in not many live pigs, disappointed owners, and I can attest, a very frustrated veterinarian.
I don’t want to make it sound like they are the bane of my existence, because they’re not. The sows are actually good for business. On the downside, though, the dystocias are crippling my hands. Fortunately, the squeeze from this sow provided enough regional analgesia that I could only sense my arthritic thumb grinding on itself.
It was about this time that a question begged to be asked: Could there be an easier and more enjoyable pig for people to raise on a small scale? Almost immediately, my mind began to fill with images of Tamworths, Herefords and Red Wattles.
Fans of “Downton Abbey” may recall the pigs introduced in Season 4 as a way for the Crawley family to increase revenue for the estate. Well, those were Tamworths.
That cast addition was fitting as “back in the day” hogs were known as “mortgage lifters.” If the Crawleys did have a mortgage, though, I don’t think the Tamworths could have lifted it much. I’m not even sure they could have paid Downton’s heating bill.
An English breed, Tamworths may have some genetic origins in Ireland. Red in color, with their long bodies and trim bellies, they were considered a bacon- type hog. Today, Tamworths are described as good grazers and extremely prolific.
Dan Hilty, from Wapakoneta, raises Herefords, an American breed marked similar to the cattle of the same name. With a red body and white face and legs, the Hereford hog is an attractive animal. Dan says they, too, do well on pasture and are “easy keepers.”
Dan also touted their good maternal instincts and described how careful the sows are with their babies when he farrows them in pens. “They don’t move around a lot when the piglets are little.” Dan went on to say that Herefords are “an enjoyable pig to have around.”
When I asked Tom Inkrott, who raises a few Red Wattle hogs near Leipsic, about his pigs, he cut straight to the meat of the matter, so to speak. “They taste like what hogs used to taste like. Their taste is the best.”
Red Wattles are also red-haired, with skin tags called wattles, akin to what goats have, hanging from their necks. According to Tom, Red Wattles are also known for having large litters.
If your favorite hog color isn’t red, don’t despair. The Large Black breed is aptly named, and if you prefer spots, the Ossabaw Island Hog or the Gloucestershire Old Spot have enough color splotches to satisfy anyone’s needs.
Sadly, many of these breeds have critically low population numbers. As a fan of all things agricultural, I would encourage anyone who likes pigs, has a small acreage, and wants to do something of lasting importance to the pork industry, to please consider raising one of these heritage breeds before they disappear. Good genes are a terrible thing to waste.
Author: Dr. John Jones
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