Parma swine
breeding historically represents a deep-rooted documented activity since the
end of 1400. At that time black coated pigs were particularly appreciated as
they reached a considerable weight (190-240 kg). From the second half of the
nineteenth century onwards, black pigs were gradually replaced by white stock
from northern Europe, as they were more productive and profitable. But since
the half of the 90s a recovery plan of the black pig breed from Parma started,
so that these animals have come to enrich the population around such area. As
to the number, the present day population, which has been defined like the real
founder of the hybrid breeder register, is made up of a few hundreds examples,
mostly half wild, bred in about twenty farms.
A strong animal
of medium-large size with a good balance of both thigh and shoulder. The skin
colour is dark grey and the coat is made up of sparse grey turning to black
bristles.
Content and photo
source: agraia.org.
About Parma Pigs
