Landrace Pigs
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About Landrace PigsAbout 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.


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