The Livestock Conservancy, Berea College, and University of Kentucky raised pigs from eight heritage breeds on the same pastures, eating the same feed, to learn more about how they grow and the market characteristics of their carcasses.  The resulting datasheets can be used by farmers to promote their breed specific products to retailers and chefs, and to educate buyers as to what can be expected from each breed.

Please visit our Heritage Swine Project partner for this information:

University of Kentucky – Heritage Hog Carcass Yields:

American Guinea hog (.pdf)

Gloucestershire Old Spots hog (.pdf)

Hereford hog (.pdf)

Large Black hog (.pdf)

Mulefoot hog (.pdf)

Osssabaw Island hog (.pdf)

Red Wattle hog (.pdf)

Tamworth hog (.pdf)