Nothing definite is known of its early history. Red hogs had often been imported. Among the records of such importations are those of Henry Clay from Spain and Daniel Webster from Portugal. Early Berkshires of red color were thought to have been used in developing the breed.
Two breeds, a Jersey Red in New Jersey and a Duroc in New York State, came into prominence. The former was a coarse hog of good length of body and strong constitution. The union of these two breeds produced the Duroc-Jersey.
Another point which especially recommends this breed in addition to those already mentioned is its grazing ability.
10. Chester White
The Chester White. This breed of white hog resembles the Poland China. The ears are more drooping, however, than those of that breed and break forward about one-third the distance from the head. The Chester White is also wider, thicker and longer in body.
The breed originated in Chester County, Pennsylvania. Two other strains, Todd’s Improved Chester White and the Ohio Improved Chester White, have resulted from breed improvement. The latter has now developed its own breed association.
The Chester White ranks second to Duroc-Jerseys in the size of its litters, but the fact that its white color makes it subject to sunburn prevents its development in the southern and middle western states.
The Hampshire. This breed is classed as between the fat and bacon-types. This is due to a lighter shoulder and ham and a longer side with less depth than those of the breeds previously described. Although it will not meet the demands of the “Wiltshire side” for the English market, it will provide bacon which meets the demands of the American market.