About Landrace Pigs
Landrace Pigs are found in
many countries with small variations from country to country; however, they are
all descended from hogs that were developed in Denmark.
The development of Landrace
Pigs began in about 1895. It resulted from crossing Large White hogs from
England with native pigs. . It was largely thanks to the use of Landrace pigs
that Denmark became a great bacon-exporting country.
Landrace Pigs care to
America in 1934 when the U.S. Department of Agriculture received a shipment of Landrace pigs from Denmark. Many of
those hogs were used in cross breeding and became ancestors of a number of new
breeds. The foundation stock of the American Landrace was from those hogs that
were bred pure or carried a small infusion (one-sixteenth to one-sixty-fourth)
of Poland China blood. The Department of Agriculture followed its policy of
selling desirable seed stock to private individuals. Thirty eight head of boars
and gilts were imported from Norway that carried Norwegian, Danish, and Swedish Landrace blood. Their blood was blended into the American Landrace and
gives a broader genetic base.
American Landrace Pigs are
white with a long body – they have sixteen or seventeen pairs of ribs. The arch
of their back is much less pronounced than that of most other breeds - for some
hogs the back is almost flat. Their head is long and narrow and their jowls are
clean. Their ears are large and heavy and are carried close to the face. They have
a meatiness about them on foot and particularly on the rail. Their rumps are
long and comparatively level and their hams are plump but trim. Their sides are
long, of uniform depth, and well let down in the flank. The sows are prolific
and satisfactory mothers. Landrace sows are known for excellent milk production
and they reach their top milk production after five weeks of lactation.