Our Blackworth Hogs
TamworthThe Tamworth is an English breed of hog that was of distinctly bacon-type. 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. 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. Evaluating the breed, 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. The Tamworth has the reputation of producing the best bacon of any of our breeds and is uniform in type.
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Large BlackThe Large Black pig is native to Cornwall, Devon, and Somerset in southwestern England. Originally known as the Lop Eared Black, the breed was selected for large size and efficiency of production on pasture and other forages. The Large Black was used in small scale production of both pork and bacon. It was also valued for commercial crossing, primarily with the Large White breed (called Yorkshire in the United States). This cross yielded great hybrid vigor, and it was well regarded commercially. The breed’s popularity peaked during the 1920s, and the Large Black was exported to several other countries, including Argentina, Australia, Brazil, Germany, New Zealand, South Africa, and the United States. The Large Black nearly became extinct during the 1960s, and it remains one of the rarest British pig breeds. In 1973 the breed was put on Rare Breed Survival Trust’s critically endangered livestock list. As its name implies, the breed is large framed and solid black. Lop ears fall forward over its face, and while they are an impediment to sight, they protect the eyes from damage while the pig is rooting and foraging. The Large Black is best known for its foraging abilities and its maternal qualities. Large Black sows are able to raise and wean large litters of piglets out of doors, and these survival characteristics give it genetic value. Because of the increased interest in pasture raised pork by consumers, Large Black hogs are beginning to be recognized as a great choice in pastured management systems.
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Tamworth + Large Black = Blackworth
We fell into these hogs by accident. We were looking for some weaner pigs to raise and sell and this is what we found. They are both "heritage" breeds and we feel that fits our program of animal husbandry here on Mistyfields Farm. After studying them and their characteristics further, I think it was meant for us to find them. They are both good pasture hogs which are known for not being too hard on the fields. The Tamworth is a very good heritage breed for meat taste and quality. The Large Black is also a heritage breed known for its delicious pork. Several producers are crossing Large Black boars with Tamworth sows and they all say the meat is better than either the Tamworth or Large Black as a pure breed. Large Black can get a bit fat and Tamworth pigs lack marbling in the meat. By crossing the two you get a leaner hog than the Large Black with the excellent marbling qualities lacking in the Tamworth.
We will have our first hogs ready for sale by late fall. Call now to reserve your whole or half. Or just to ask any questions.
We will have our first hogs ready for sale by late fall. Call now to reserve your whole or half. Or just to ask any questions.