pigs originated in Chester County, Pennsylvania. The Chester White was first
developed around 1816, using strains of large white pigs common to the
Northeast U.S. and a white boar imported from Bedfordshire. Some believe
that Chinese pigs might have been added as well.
By 1884 a breed association
was officially formed, but competing organizations, sometimes for individual
strains, continued to appear into the early 20th century. Finally in 1930 all
breed organizations were consolidated under the Chester White Swine Record
Today the Chester
White is a versatile breed suited to both intensive and extensive
husbandry. Though not as popular as the Duroc, Yorkshire,
or Hampshire, the Chester White is actively used in commercial
crossbreeding operations for pork. The Chester White is the most durable of the
white breeds; it can gain as much as 1.36 pounds (0.62 kg) a day and gain
one pound (0.45 kg) for every three pounds (1.4 kg) of grain it is
fed. However since they are white they get sunburns easily.