Initially, this species was bred in England and was highly valued there for its universal qualities. Then, when a large white breed of pigs was brought to Russia, more and more breeders began to prefer it. What is the reason for this and many more interesting facts about Yorkshire pigs read further in our article.
The history of the breed begins in the English county of Yorkshire, approximately in the middle of the XIX century, and to be exact, in 1851. This year the Yorkshire pig was officially presented at the exhibition in Windose. Visitors to the agricultural exhibition were greatly surprised by the appearance of the pigs.
After all, they are accustomed to see only very fattened and barely standing copies. And these slender beauties did not fit into the big picture at all. Thus, the breeder and breeder Joseph Tuley marked the beginning of the universal popularity of pigs from Yorkshire.
Interestingly, Joseph himself was a weaver, and pig breeding was his hobby, which soon turned into a fairly profitable business. In his breeding work, he used only a couple of pigs: boar - Samson and sow - Matches. To consolidate the results obtained, they also applied closely related mating. As a result, the offspring received excellent productive characteristics and at the same time differed a good constitution of the body.
Although Tule was earning quite well on his unusual pigs, he still could not compete with large farms, which had already fully established production and a sales market. Soon, one of such large-scale pig breeders, the farmer Winman, bought all the animals from Joseph. Then over this breed a lot of selection work was carried out.
Animals actively bought other large farms to improve the performance of their pigs. As a result, purebred Yorkshire pigs interbred with Portuguese, Siamese, Chinese and Neapolitan representatives. To date, the result was pretty good in all respects.
Visitors from England came to Russia only by the end of the 19th century and were immediately recognized. First, the English pigs were taken for breeding by the famous breeder N. N. Zavadovsky, who lived in the Voronezh province. Then the Russian scientist, E. A. Bogdanov, became interested in them. Over time, there was even a scientific discussion about the pigs from Yokshir between Zavadovsky and Bogdanov. But, before the revolution, the English boars were not widespread. And after that, the majority of farms took them to the “arms”.
In Russia, mumps settled down quite well. Domestic breeders did not stop at the achieved success and constantly continue their work regarding this breed. Today, on the basis of the Yorkshire created many domestic species. Some are not inferior in productivity and are more adapted to our conditions, while others even surpass all other breeds in productivity and vitality.
A large white pig today is not uncommon on almost any farm. Let us consider its appearance in order not to confuse them with others, although it is hard to believe in the latter. So, the first thing that catches your eye is the rather impressive size of the pig.
Their head is of medium size with a broad forehead and medium length snout. The ears are elastic and can stand up, in the sides or be directed with the tips forward. The neck is short, very muscular and smoothly turning into the body.
The shoulders are fleshy and wide. The withers are extremely straight and without cavities behind the shoulder blades. The legs are strong, muscular and end with very strong hooves. The chest is quite wide and deep. The back can be straight, and maybe a little bent. It is also quite wide, and its transition to the sacrum is almost imperceptible.
As for the belly, it is also quite voluminous and dense, and there is no sagging. The sacrum is large and fleshy. Hams round, wide and fleshy, gently moving into the hock joints. The suit of pigs is always white. The skin is covered with a thin light bristle. The skin itself is soft and elastic, there are no folds on its surface.
The large white pig is a universal animal. She has early precocity. Men are always much more female. For example, a boar can reach almost 190 cm in length, and a sow - no more than 170 cm. The average weight of an adult boar is 320-350 kg, and sows - 220-240 kg. All sows are multi-fertile, on average they bring 10-11 piglets weighing a little more than 1 kg each.
Piglets are gaining weight very quickly. By two months, their weight is about 19 kg, and the rate of 100 kg, they gain in 7 months. The cost of feed on them is about 4.5 kg per 1 kg of their increase. On average, with proper fattening, the average daily increase is about 800 g. The output of meat products is from 62 to 82%, the figure strongly depends on the direction of fattening. The meat of these pigs is considered to be of very high quality and is called marble.