History
Tamworth Origin and History
The Tamworth originated in Ireland where they were known as “Irish Grazers”, being given that name due to the fact that they were such wonderful foragers. About 1812 Sir Robert Peel, being impressed with the characteristic of these hogs imported some of them to his estate at Tamworth, England. It is from this place they derived their name. An English authority, who calls it the “Mahogany” or “Grizzly” pig, says it was extensively bred in several of the midland counties of England early in the nineteenth century. When the droves were mainly kept in the woods and forests. They are not a composite breed, and are thought by many to be one of the oldest and purest breeds in Britain.
The First Tamworths in the United States
The first Tamworths in the United States were those imported by Thomas Bennett of Rossville, Illinois in 1882. In the following decade, Tamworths were also imported into Canada and the breed gradually became known in both countries. The Tamworth has two characteristics for which it was entitled to preeminence; i.e.; an unusual proportion of lean meat, and large litters of pigs; also that Tamworths will make as many pounds of gain, largely lean meat, from a given weight of feed as will hogs of any other breed. From these early imports, the Colorado Agricultural College’s three-year farm average for all sows was ten live pigs to a litter. A two-year-old sow weighing 750 pounds had 18 live pigs at one farrowing, and a Tamworth at the Iowa Agricultural College raised 33 pigs in one year.
History of the Duroc Breed
Durocs are red pigs with drooping ears. They are the second most recorded breed of swine in the United States and a major breed in many other countries, especially as a terminal sire or in hybrids. Durocs can range from a very light golden, almost yellow color, to a very dark red color that approaches mahogany. In 1812, early "Red Hogs" were bred in New York and New Jersey. They were large in size. Large litters and the ability to gain quickly were characteristics Durocs possessed from the beginning. The foundation that formed today's "Duroc" was comprised of Red Durocs from New York and Jersey Reds from New Jersey. In 1823, a red boar from a litter of ten, whose parents were probably imported from England, was obtained by Isaac Frink of Milton in Saratoga County, New York, from Harry Kelsey. Kelsey owned a famous trotting stallion, Duroc, and Frink named his red boar in honor of the horse. This boar was known for its smoothness and carcass quality. His progeny continued the Duroc name and many of them inherited his color, quick growth and maturity, deep body, broad ham and shoulder, and quiet disposition. The Duroc was smaller than the Jersey Red, with finer bones and better carcass quality. Beginning in the early 1860's, Durocs were made from a systematic blending of the two very different strains. This produced a moderate hog that was well suited for the finishing abilities of the Cornbelt farmer. At the 1893 Chicago World's Fair, Durocs gained wide popularity at the first successful Duroc hog show. This was only the beginning of the Duroc popularity and success which continues today. The first organization for the purpose of recording, improving, and promoting Red Hogs was the American Duroc-Jersey Association, established in 1883. No other breed of hogs made more progress, in terms of numbers recorded, over a period of years. As a result, numerous other recording organizations were formed to accommodate the growth. In 1934, all the groups were united to form one organization, named the United Duroc Swine Registry, for the sole purpose of recording and promoting the Duroc breed. When the U.S. population moved westward, the Duroc and many noted breeders moved west as well. Most of the breed improvement after the formation took place in Ohio, Kentucky, Illinois, Indiana, Iowa, and Nebraska. Durocs have become a sire of choice to the American farmer. The climb of the breed has been accelerated by many distinguished accomplishments in prolificness and longevity in the female line, lean gain efficiency, carcass yield, and product quality as a terminal sire. The purebred Duroc is distinguished for breed potency in today's picture of swine improvement and holds forth inviting promise of future usefulness and value. Durocs were identified as a superior genetic source for improving the eating qualities of pork in the recent National Pork Producers Council Terminal Sire Line Evaluation. Their advantage in muscle quality combined with their well-established ability to grow fast has positioned the Duroc breed as an outstanding terminal sire choice.
