Poland China. The Poland China is one of the most popular breeds. It is of medium size, black in color with “six white points” on face, tail and feet. Its ears are not erect as are those of the Berkshire, but break and fall forward about two-thirds of the length from the head. The face is not dished as much as that of the Berkshire, another mark of distinction.
Like all of the rest of the lard breeds, it should have heavy shoulders and hind quarters, and deep, short sides. For a time there was a demand upon the part of breeders for small, fine-boned animals. The demand of the packers was too strong, however, and the development of the Big Type Poland China marked the downfall of this “fad.”
This breed is noted for its constitution and vigor. Much of this is due, no doubt, to the fact that the originators of the breed in the Miami Valley wished to develop a hog which could be driven to Cincinnati, the great packing center of that period. The small type Poland China had small litters. This fault has been remedied in the big type strains.
8. Berkshire
The Berkshire. The erect ears, dished face and short snout of the Berkshire distinguish it quite sharply from the Poland China. It is one of the oldest breeds of swine, originating in Berkshire, a county of England. The early Berkshire was a bacon, not a lard hog. It was large, rough, and late maturing. Numerous crosses with Chinese and Neopolitan pigs of fine quality have been instrumental in producing the modern, medium sized, compact animal.
This breed has a broad back, a good spring of rib and thick rump and hams. Berkshires are early maturing and breeders claim that the meat is second in quality to none. Like the Poland China, it has white on the feet, face and tip of tail.
9. Duroc-Jersey
Duroc-Jersey. This breed of red hog is becoming very popular on account of its constitution and ability to produce large litters. It resembles the Poland China in size, shape and position of ear and snout. The color desired by most breeders is a cherry and not a sandy red.