The Berkshire and Poland China were two common lard-type hogs, both known for their meat quality and taste resulting from the fat content, and are especially significant to this narrative. Both display the shift of farmers looking at hog breeds in a more complex way. The Berkshire gained popularity because of its generic design qualities. The second hog was bred in the nineteenth century and was named the Poland China, a hog that was created in the Miami Valley. 

The Berkshire Hog: USDA Image

The name Berkshire represented a superior breed of hog. One of the oldest breeds, it was developed in England and was bred there for over 350 years before being imported into the United States. Originally, they were recognizable by their Sandy color, large size, and good meat quality. This breed saw genetic improvement during the 18th and 19th centuries as new bloodlines were introduced. The introduction of Chinese hog bloodlines leads to a distinguishable change in the Berkshire’s appearance. The sandy-colored hog was now known for its black coloration. The Berkshire became popular among American farmers because of their hardy nature and breeding capabilities. This breed was successful in surviving harsh outdoor conditions, therefore allowing farmers the option to raise hogs on an open pasture. Mature males would weigh about 500 pounds, and females 400 pounds. In comparison to previous commercial pork made in the Ohio area, the Berkshire was considered drastically more favorable. 

Berkshire breeders, like other farmers, eagerly sought cross-breeds that would make hogs worth raising. They eventually got these crosses from the ships of the British empire, particularly those that sailed to China. The Britishness of the Berkshire mattered considerably to the farmers, who invested in the Berkshire hog. The Berkshire became a branded name to represent a hog that was associated with being of a certain quality and it was associated with British elite status. The Berkshire hog had helped white settlers colonize the continent. As the Berkshire production caught on in the United States, even those who complained about the poor quality of  pork in the United States conceded that the Berkshire made  relatively leaner meat, preferable to rival breeds.

Poland China Hog: USDA image

The Poland China hog, originating in the Miami Valley of Ohio, was a source of local pride. This new breed was selectively bred in the 1840s and developed throughout the 19th century. The Poland China is known for being fertile and heavy-boned. This breed can be further broken down into two types: the early large type and the fancy type. The large Poland China hogs are described as being rugged, prolific, spotted hogs. Breeders of this type have strived to develop early maturity and a smoothness of form in this breed. These goals were met at the expense of the size and fertility of the hog. Therefore, while some breeders held onto this early standard, others would breed to achieve a fancy type which valued size and strong fertility over all qualities. In appearance, the Poland China is black with six white markings on the face, feet, and tip of tail. The hog’s face is very straight, its body is smooth, and its legs are short.

The Ohio Cultivator: Farmer in Search of Poland China Hogs

The Poland China was the top breed for a quick turn around from raising to dismembering it into products. The Poland China is known for its significant portion of fat in its meat. They would reach two hundred pounds by six months of age and at a year males would reach three hundred pounds while females reached up to two hundred and seventy pounds. A mature male would reach five hundred pounds and a mature female would reach four hundred.