The Swabian-Hall pig breed is a domestic one native to the Schwäbisch Hall region in Baden-Württemberg, Germany.
The breed is the result of crossbreeding carried out by King George 3rd in the 1820’s, who imported Meishan pigs and crossed them with German Landrace breeds. The idea behind the crossbreeding was to produce a pig with a greater fat content.
This is partially why the breed quickly became popular and by the late 1950’s, Swabian-Hall pigs made up 90% of the entire pig population in the Baden- Württemberg area. Their popularity soon declined in the 1960’s however, with markets leaning towards pigs with leaner pork and less fat.
By 1984, the breed had almost been wiped from existence with only nine breeding animals remaining, two boats and seven breeding sows. There are now 1,500 registered sows in existence, while the Swabian-Hall breeders Association was formed in 2007.
Pork from the Swabian-Hall breed holds protected Geographical Status in the EU and has done for the past twenty years, since 1998.
A large-sized pig breed, the Swabian-Hall are generally white in colour with a black head and rear. They also have thin grey lines where the black and white colours meet.
At full maturity, an average boar will weigh up to 350kgs, with sows reaching an average of 280kgs. Height-wise, they will reach a maximum of 90cms tall. A very hardy breed, the Swabian-Hall are also famed for their longevity. Sows also make excellent mothers and are very prolific, producing up to nine piglets per litter. They are extremely fertile and can produce more than enough milk for their young.
Originally developed to produce a fatter pig for the pork industry, the Swabian-Hall meat is now known for its strong and distinctive flavour, while it is also dark in colour. Only pigs which hail from the Swabian Hall, Hohenlohe and surrounding regions can be sold under the famed Swabian-Hall pork name.
A hardy, prolific, fertile, large sized breed, which produces a distinct, uniquely flavoured pork, what more could you want?
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