BERKSHIRE BREED HISTORY
Berkshire pork comes from a heritage breed pig, originated in Berkshire County in the United Kingdom. First noted in the stories of British army exploits nearly 300 years ago, Berkshires are one of the oldest recorded pig breeds, and renowned early on for their excellence of meat. For years, the Royal Family kept a large Berkshire herd at Windsor Castle.
In the 1800's, British diplomats gifted Berkshire hogs to Japan, where the breed became known as Kurobuta. Berkshires were brought to the United States around 1823, where they were absorbed into the general hog population due to the marked improvement they created when crossed with common stock.
Catapulted by the fear of the breed becoming diluted, breeders formed the American Berkshire Association in 1875. This was the first breeders group and swine registry established in the world. The first boar to be recorded in the registry was Ace of Spades, bred by Queen Victoria herself.
For years, the Berkshire pig breed thrived in the United States, thanks largely to its exceptionally tasty meat, but after World War II, the declining market for lard caused demand for lard-type pigs (including the Berkshire breed) to collapse and breeders began selecting leaner hogs. The "pork industry" simply wasn't interested in Berkshires because they were slower growing, didn't produce as much lean meat, and didn't perform as well in confinement as other pig breeds. As a result, efficiency of production took focus in the 1980s and 1990s causing the Berkshire population to plummet.
As industrial farms crowd out the small farmers, many are turning to heritage breeds like the Berkshire pig, and raising them in the old ways, in small-scale operations. Thanks to this consumer-driven demand for good meat, Berkshire numbers are again climbing.
ABOUT THE BERKSHIRE BREED
Berkshires are hardy and active foragers that do very well outdoors, especially when grazing on pasture. The breed is generally docile with an excellent disposition noted for being friendly and curious.
The breed is black with white "points" (white areas on their feet, snout, and tail). Their dark-colored skin reduces their risk of sunburn, enabling them to stay in the sun longer than light-colored pigs.
Slower growing than many of the commercial breeds, Berkshires are compact, with thick muscling, short legs, and deep bodies. The slower growth rate produces meat with higher concentrations of fat that is marbled throughout the meat opposed to a leaner meat with a think layer of external fat.
Berkshires have a slightly longer gestation than Yorkshires, along with smaller litters generally ranging from 8-10 piglets in contrast to the standard 14-16 per litter. While the litters are smaller, the piglets tend to be more uniform in health and size, growing quickly from the sows high milk production rate.
This black-and-white pig is highly regarded for juicy, tender and flavorful pork . Known for their heavily marbled darkly colored meat and intensely unique flavor, today Berkshire pork is the most highly sought after pork in the world.