The most popular pig breed in use in England is the Duroc, Landrace or Large White, because of their shape, leanness and ease of keeping. But there are a large variety of farmers now keeping more traditional breeds which are now becoming more popular and thus their products are too.
These original British pigs are an early maturing popular breed. Loved for their taste and flavour not only by us but by the Japanese who refer to them as Black Pork. And although the breed is black, the meat is still white.
The British Saddleback is a combination of the Essex Saddleback and Wessex Saddleback. These hardy pigs are well known for their grazing ability, which makes them really popular in outdoor and organic production.
This is one well adapted pig! A thick winter coat keeps it warm through the wet, icy British winter and then moults off, leaving the pig looking quite bold, but ready for summer! An ideal candidate for outdoor breeding, it produces succulent and tender pork.
This wonderful pig, originally known as the Orchard Pig, produces top quality meat all round – pork chops, roasting joints and sausages. Due to popular demand, it is now a butcher’s speciality From a tiny breed 40 years ago, The Rare Breeds Survival Trust say it’s today’s largest listed pig breed.
Developed in the USA, this is one of the world’s most important breeds, particularly in commercial pig production. Originally from Hampshire the breed is regarded as the best terminal sire breed for all purposes.
This is a very versatile breed with a really high lean meat content – ideal for fresh pork and bacon. Cross breeding with the Landrace is hugely popular in the profitable production of quality pork in Western Europe and North America.
This is Britain’s only all-black pig. They are an extremely passive and resilient breed, ideal for a wide range of climates which has resulted in the breed being exported to over 30 countries. They are also celebrated for their succulent taste and superb eating quality.
With exports to over 60 countries, the Large White is justified in its claim as the World’s favourite breed. They also cross with and improve other breeds really well, giving them a leading role in commercial pig production globally.
Also known as the Woolly Pig, this extraordinary breed makes fantastic specialist foods, like hams and salamis. The meat is beautifully marbles making it very tasty and moist. Another bonus is the fat has a higher level of monounsaturated fats so it goes rancid less easily – super for long curing.
In the early 20th century butchers nicknames them ‘the London Porker’ thanks to the ease with which the carcass could be cut into popular small joints. Its good eating quality has seen it be used by some of the top London restaurant chefs.
Also known as the “Plum Pudding” or “Oxford Forest Pig” this is one of the oldest British pig breeds, having been around for 200-300 years. Traditionally from farmers in the Midlands, it is a prolific and hardy pig suited to outdoor systems and produces superb pork and tasty bacon.
Named after the Belgian village in which it originated, this breed became popular quickly. Although being renowned for its extremely high yield of lean meat, the use of purebred Pietrain in Britain is mainly for crossbreeding.
This is the oldest pure English breed known. Easily recognisable by their distinctive red-gold hair, they are particularly resistant to sunburn and have a reputation for speed in the show ring! It’s sometimes crossed with wild boar to produce distinctive gamey pork.
Described as ‘pear shaped’ pigs, the perfect Welsh should resemble a pear if you look at it side on or from the top! These pigs date back to the 1870’s and today they are still loved for their robustness and ability to thrive in different conditions, both indoors and out.