Description:

Size and production rather than color pattern have been stressed in the development of the French-Alpine. No distinct color has been established, and it may range from pure white through shades of fawn, gray, brown, black, red, bluff, piebald, or various shadings or combinations of these colors. Both sexes are generally short haired, but bucks usually have a roach of long hair along the spine. The beard of males is also quite pronounced. The ears in the Alpine should be of medium size, fine textured, and preferably erect.



The French-Alpine is a larger and more rangy goat and more variable in size than are the Swiss breeds. Mature females should stand not less than 30 inches at the withers and should weigh not less than 135 pounds. Males should stand from 34 to 40 inches at the withers and should weigh not less than 170 pounds. French-Alpine females are excellent milkers and usually have large, well-shaped udders with well-placed teats of desirable shape.

The French-alpine is also referred to as the Alpine Dairy goat and registration papers for this dairy goat use both designations and they are synonymous. These are hardy, adaptable animals that thrive in any climate while maintaining good health and excellent production. The face is straight. A roman nose, Toggenburg color and markings, or all-white is discriminated against. Alpine colors are described by using the following terms:


Cou Blanc – (coo blanc) literally “white neck” – white front quarters and black hindquarters with black or gray markings on the head.
Cou Clair – (coo clair) Literally “clear neck” – front quarters are tan, saffron, off-white, or shading to gray with black hindquarters.
Cou Noir (coo nwah) literally “black neck” – Black front quarters and white hindquarters.
Sundgau – (sundgow) black with white markings such as underbody, facial stripes, etc.
Pied – spotted or mottled.
Chamoisee – (shamwahzay) brown or bay – characteristic markings are black face, dorsal stripe, feet and legs and sometimes a martingale running over the withers and down to the chest. Spelling for male is chamoise.
Two-tone Chamoisee – light front quarters with brown or grey hindquarters. This is not a cou blanc or cou clair as these terms are reserved for animals with black hindquarters.
Broken Chamoisee – a solid chamoisee broken with another color by being banded or splashed, etc.
Any variation in the above patterns broken with white should be described as a broken pattern such as a broken cou blanc.



Breed Registries and Societies

Reference:

Briggs, Hilton M and D.M. Briggs. 1980. Modern Breeds of Livestock. Forth Edition, MacMillan Company

American Dairy Goat Association, PO Box 865, Spindale, NC 28160. Phone: 704-286-3801



Photographs:


Crystal D’Eon, Nova Scotia, Canada

Description:

The local crops are rice, peanuts, sweet-potatoes, sugar cane, and cassava in this tropical-subtropical area. Average annual temperature is 24.5° C, with highs and lows of 35.7° C and 2.2° C, respectively. Rainfall averages from 1,600 mm to 2,000 mm per year.



This local breed is not used as a market supply animal, but only by local farmers for self-consumption. Slaughter time for boars is after first mating with litter mates and mother-sows as well. This breed has been inbred for a long time.

The general coloring of Wuzhishan pigs is black, with a white abdomen and inner leg area. These pigs have long legs, long and tipped snout, level back and loin, small head, and narrow chest. Sows grow to be about 50 to 70 cm long, 35 to 45 cm high, 65 to 80 cm around the chest, and 30 to 35 kg in weight. Sows are able to give birth 1 or 2 times a year, with first pregnancy occurring at the age of 3 to 4 months. Boars first become sexually active at 1 to 1.5 months.



Wuzhishan pigs have an extremely small size and a strong recovering ability after surgical embryo transfer operations. This makes for a very interesting laboratory animal and is internationally investigated as an interesting germplasm.

Information compiled by Marcus Johnson, Freshman Honors Student, working with Paul O. Brackelsberg, Professor of Animal Science, Iowa State University, Ames, from FAO Resource Book Number 16, 1995.

Description:

Careful breeding programs retained those traits as special breed improvement started in the 1950′s. There were infusions of imported Landrace blood through a register controlled by the National Pig Breeders’ Association. The original society of the breed had previously amalgamated with the National Pig Breeders’ Association. Then the breed began to get attention outside its native area, and is now well known for its characteristics and performance in the eastern counties of England, in the Midlands section and in Yorkshire. These are the good swine producing areas of England where the majority of England’s two dominant breeds, the Large White and British Landrace, are found.



Commercial producers have used the Welsh as a white breed in crossing programs because it is not closely related to the better known Large White and British Landrace breeds. This practice has increased the breed’s popularity rather rapidly in England. There have been only limited exports to other countries.

The carcass quality of the Welsh has attracted notice in interbreed competition. At the Royal Smithfield Show during the years 1972-1981, its record has been most impressive. The breed has had the champion pork carcass five of those years and reserve four times. In on-hoof classes, the Welsh has also done well. Of course, show winnings alone do not make profits in pork production, but they do call attention to desirable characteristics and help advertise a breed. In this case, the breed seems to be actually performing in such a manner that its popularity has increased. In a recent report from over 3,000 farrowings, Welsh sows farrowed 9.75 pigs per litter. That, combined with general adaptability, good gain performance and high carcass quality, will always attract swine producers.The breed is recorded by the National Pig Breeders’Association, 7 Rickmansworth Road, Watford, Herts WD1 7HE, England.



Reference:


Briggs, Hilton M. 1983. International Pig Breed Encyclopedia.

Also Known by:

Vietnamese Potbelly pigs are a dwarf swine breed which were developed in the 1960′s from the Í breed of Vietnam. They were originally brought into Sweden and Canada and have since moved into a number of countries.
Seven years ago, when Canadian Keith Connell imported the first potbellied pigs into North America, he had no idea what he had started. Originally, he intended to supply the pigs to zoos, but a private buyer interested in the pigs as pets started the porcine pets on their way to worldwide distribution and fame.



In 1986, when the first potbellies were sold into the U.S., their market price ran well into the thousands of dollars. Recently, as the breeder market became satisfied, the price of pets has come down to match that of pedigreed dogs and cats, making them an affordable alternative to canine and feline pets.

These pigs came to the United States from Canada. The original Canadian pigs averaged 250 lbs. and, therefore, were miniature pigs when compared to domestic swine that weigh 600-1500 lb. Full grown potbellied pigs weigh an average of 70-150 lb. with some reaching 200 lb. or more; they average 3-ft. long and 15-inches tall. Full growth is not reached until about 5 years of age. Colors range from solid black to solid white, with a variety of spots in between.



People ask, “Which make better pets, males or females?” We have found that as long as either sex is neutered or spayed, it really doesn’t matter. Unspayed females suffer from “PMS” and strong mood swings; intact males produce a pungent odor in addition to displaying other unpleasant traits-neither are desirable pets. A neutered male is called a “barrow,” an intact male is a “boar,” a female that has never had babies is called a “gilt” and a female that has given birth is a “sow.”

Most people who purchase these pigs want them as pets, but these pigs do not necessarily stay small, cute, or cuddly. As stated above, their average weight is close to 100 lb., and they do not like to be picked up or held. Unlike cats and dogs, pigs are prey not predators, so being lifted up or restrained causes them extreme alarm.

For Additional Information:  North American Potbellied Pig Association



References:

Don Harper, Whistling Wings Farm Inc., Biddeford, Maine

Mason, I.L. 1996. A World Dictionary of Livestock Breeds, Types and Varieties. Fourth Edition. C.A.B International. 273 pp.


Photographs:

Don Harper, Whistling Wings Farm Inc., Biddeford, Main

Description:

The Turopolje pig adapted itself perfectly to the ecosystem, using the extensive oak woodlands as an important source of food. The first documentary evidence of the Turopolje breed is the decree of the Croatian-Hungarian king Ljudevit sent to Zagreb in 1352 demanding an investigation into the plunder of pigs which Gregory, an official of the local ruler, had committed in the woodlands of Turopolje.



The Turopolje breed developed over a long period. Its destiny was closely bound to the situation in Turopolje. During the course of history the breed has been subject to a series of transformations, some of which are known to us.

In the more settled situation that came about at the end of the seventeenth century due to the cessation of the Turkish threat, an economic upsurge took place. The existing form of the Turopolje pig no longer satisfied economic requirements. During this period the Turopoljans obtained white-haired pigs from southern Austria and Zagorje (a Croatian region north of Zagreb) and crossed them with the existing breed. The resulting breed however did not last long due to the cracking of the skin in the summer months which caused considerable losses and the stagnation of pig husbandry in the second half of the eighteenth and the first half of the nineteenth century.



The turning point came when Misko von Leder from Kurilovac “brought from somewhere some kind of pigs” which he crossed with his own local pigs. The result was a high quality pig with stable production characteristics which met the demands of the economy. News of Leder’s quality pigs traveled through the regions between the Sava and Kupa rivers and the breed spread quickly. It spread in two directions; to the east and the west. To the west it spread beyond Zagreb to Jastrebarsko and Draganica. Towards the east it spread through Turopoljski Lug beyond Sisak to Lonjsko Polje taking in the Vukomericke hills and it moved south-east along the kupa river beyond Sisak also reaching Lonjsko Polje. The woodland regions proved to be especially suitable for rearing this breed.

In the second half of the nineteenth and first half of the twentieth century the modern Turopolje pig (Leder’s pig) was developed. It became an important element in the economy, well known in the markets of Austria and Hungary. During this period the breed spread outside the Turopolje region into Slavonija, Podravina and south-west Hungary.



A specific diet contributed to the success of this breed which was fed mainly in woodlands on acorns and, just prior to slaughter, on maize (corn). The pigs found protein by eating the worms and larvae they found in the woods. The pigs were slaughtered either at home or in the woods. A successful year depended on the abundance of acorns and water. In such a year the pigs were ready for slaughter when they came from the woods and only a small amount of maize was needed.

Sows from 2-4 years old were slaughtered along with castrated males more than one year old. When the pigs came from the woods they were fed one kilo of maize per day with plenty of clean water in order to clean the digestive tract for slaughter. After a few days the maize was gradually increased to five kilos per day. The fattened pigs would weigh from 170-220 kilos.



The modern Turopolje pig has the following characteristics:

off-white curly hair of average length; black patches on either side of the body; skin without pigment; long body; head of average length with concave profile; fertility: five piglets per brood; partially protruding ears of average length not covering the eyes; straight back; standard stomach; well developed udders with 10-12 teats; high level of resistance to disease; high level of adaptability to marshland; well able to withstand changes in climate and bad weather.

The Turopolje pig has been eclipsed by the advance of white pigs which are better adapted to market requirements. During the last fifty years its numbers have been drastically reduced almost to the point of extinction.



On the basis of the above it is clear that the Turopolje pig has a biological value important for civilization. This then is the last opportunity to save this valuable breed. With this in view the Noble Municipality of Turopolje has organized a genetic collection of these pigs in its autochthonous environment, Turopoljski Lug, with the aim of preserving and multiplying this breed.



References:


Dr Zvonko Robic, Department for Animal Science, Faculty of Agriculture, University of Zagreb, Croatia, Svetosimunska 25, Phone: (385)(1) 2335-777, Fax: (385)(1) 215 – 300, E-mail: robic@magr.agr.hr or zrobic@jagor.srce.hr



Photographs:


Michael von Luttwitz

Description:

Mason, I.L. World Dictionary of Livestock Breeds. Third Edition. C.A.B International. 1988



Photographs:


Miles Tracy

Description:

The Tamworth originated in Ireland where they were called “The Irish Grazer”. About the year 1812 it is said that Sir Robert Peel, being impressed with the characteristics of them, imported some of them and started to breed them on his estate at Tamworth, England. They have been bred quite extensively ever since they were imported into that country.



Tamworth is in Staffordshire, England, and the major improvement in the breed took place in that county and the surrounding counties of Warwick, Leicester, and Northhampton in central England.

The body type, coloring, and general temperament of the Tamworth suggest that it is more a direct descendant of the old English hog than any of the other breeds of English origin. Concerning the very early Tamworth, E. Day wrote:

It is of ancient and uncertain origin, and there seems to be no well authenticated account of where it came from. As first known, it was an extremely leggy, narrow type of hog, but it has been greatly improved during the past thirty years. Whether this improvement was wrought wholly by selection, or whether cross-breeding was resorted to is uncertain.



Most authorities seem to agree that there probably was some cross breeding to improve the original Tamworth, although there are no actual existing records of this infusion of outside blood. It has been suggested that the blood of the Yorkshire and the blood of the Berkshire may have found their way into the breed at an early time. There has never been any radical change in the type of the Tamworth, so whatever influence any outside blood may have had has not been extremely marked. It can be said to the credit of the Tamworth breeders that improvement in the breed was made through gradual selection for the kind of hog that would make the most desirable bacon-type carcass.

The popularity of the Tamworth in its own country has varied through the years. There have been times when its popularity has waned to the point where people have predicted its extinction in its native country, and again its popularity has increased until it was considered one of the valuable breeds of the country. The Tamworth was first given a separate classification as a breed at the English Royal Show in 1865. The breed has been exported to practically all the English-speaking countries of the world.
The Tamworth in the United States



The first Tamworths were brought to the United States in 1882 by Thomas Bennett of Rossville, Illinois. During the next five years many other Tamworths were imported into Canada, and hogs from the Canadian importations and others from England have found their way into the United States.

The Tamworth, like the Yorkshire, was slower in becoming as popular with the American hog producer as the thicker breeds, although there have been some strong advocates of the breed. Major interest in the Tamworth has usually been confined to those periods when packers were emphasizing greater amounts of lean meat in the carcass rather than excess lard production.
The Modern Tamworth



Tamworth are very deep-sided hogs and are uniform in their depth of side. They carry a strong, uniform arch of back, and while not as wide of back as hogs of the thicker breeds, they do have a very muscular top and a long rump. The ham is muscular and firm although it lacks the size and bulk found in most other breeds.

In general appearance and type, the Tamworth is not particularly impressive to people who have been looking at other hogs, because it is comparatively long of neck, long of leg, and lacks in width of body. On the other hand, no one can fail to admire the breed’s smoothness and quality as shown by the firm, trim jowl, firm underline, and firm fleshing. The depth of side is also most commendable.



The head of the Tamworth is rather striking as compared with that of many other hogs in that it is long and has a snout that is moderately long and quite straight. When seen from the side, the face usually has a very slight suggestion of a dish, but a short or turned up nose is unacceptable. The ears are of medium size and should be carried erect; a slouching or drooping ear is regarded as undesirable.

The Tamworth has a very practical red coat. The color may vary from a golden red to a dark red. Large and numerous black spots in the hair are considered quite objectionable, as are curly coats. The coat should distinctly indicate quality, and animals with swirls are not eligible to record.

The Tamworth is a rugged, thrifty, very active breed of swine that is favored by many persons who are interested in raising a lean-type hog. The sows, like those of the Yorkshire breed, are excellent mothers and do a good job of suckling their litters. The Tamworth is an extremely high-quality breed and is the most active breed of swine that we have in America. People who particularly want hogs that will rustle behind cattle or harvest or salvage crops sometimes prefer Tamworths. The Tamworth has the reputation of producing the best bacon of any of our breeds and is uniform in type. It is one of the most prepotent of the breeds in fixing its type of offspring.



Reference:


Briggs, Hilton M. 1969. Modern Breeds of Livestock. Third Edition, MacMillan Company

Briggs, Hilton M. 1983. International Pig Breed Encyclopedia. Elanco Animal Health



Photographs:


Michael von Luttwitz

Also known as:

Originated in the region around Schwabisch Hall (in Baden-Württemberg), southern Germany. In 1820/21 King Wilhelm I from Württemberg imported Chinesische Maskenschweine / Meishan to improve the existing landrace. He founded the Agricultural University of Hohenheim, the zoological and botanical garden “Wilhelma” and the stud Marbach/Weil with the world known Arabs. He was the breeder of several breeds of cattle, swine and others. He experimented among other things with Yaks, Zebu, Somali sheep and Cashmere goat. In 1844, the Hallische Schwein was called the best swine of all and was very successful in the german-speaking countries. In 1959 in Baden-Warttemberg 90 % of all swine were of this race. But already by1969 there were only a few left. They were, like the other traditional breeds, to fat. In 1984 Rudolf Buhler gathered the last 7 original sows and the last boar and began an absolute successful project. He founded the ”Bauerliche Erzeugergemeinschaft Hallisches Schwein” (www.besh.de) with high quality standards, ecological food production in the region, high animal welfare standards, for example breeding animals shall be at pasture in summer time and only be fed with green fodder and milk. The meat in high demand by gourmet restaurants and won prices for the best quality in Germany. The name “Schwabisch-Hällisches Qualitatsschweinfleisch (meat)” is protected in the EU (like ”Parma-Ham” or ”Schwarzwalder Schinken”), it has to come from the region Schwäbisch Hall. Nowadays about 250 breeders with around 1500 registered sows and 15 boars preserve this traditional pig in the region it comes from.


Characteristics: Large , white with black head and backpart, the end of the tail and the snout are white too. Between the black and the white is a grey zone because of pigmented skin and unpigmented hair.


boar: Height: 90 cm Weight: 350 kg

sow: Height: 80 cm Weight: 280 kg



The Schwabisch Hallische Schwein is hardy, long-lived, has a high fertility (9.2 piglets/litter) and is a good mother with abundant milk.

More information: GEH (society for the protection of old domestic animal breeds), www.g-e-h.de



Reference:

Beate Milerski, Theodor-Heuss-Str. 42, D-71735 Eberdingen, e-mail:b.milerski@web.de.


Photographs:

Beate Milerski, Theodor-Heuss-Str. 42, D-71735 Eberdingen, e-mail:b.milerski@web.de