What are my special features?

The Welsh pig is white with lop ears meeting at the tips just short of the nose. It has a curly tail, a long body with large, deep hams and broad set legs. The Welsh pig is known for being hardy and having the ability to thrive in both indoor and outdoor conditions.

The pig has sufficient back fat to retain a traditional pork flavour, as well as a high degree of intramuscular fat. It produces well-developed hams which are prized for their quality. It has what many consider to be the ideal ratio of meat (70%) to fat (30%).

What is my history?

The Welsh pig is closely linked to Wales, being the result of the amalgamation of breed societies from around the country. The pig was first referenced in the 1870’s when considerable trade of the Welsh and Shropshire pigs into Cheshire occurred. The Welsh Pig Society, formed in 1922, played an important role in increasing numbers and developing the commercial characteristics of the breed. The breed was praised within the Howitt Report and considered a breed valuable to the modern pig industry.

Why am I forgotten?

The Welsh Pig faces tough competition with commercial breeds, and numbers are continuing to decline.

Don’t lose me… cook me!

Please read more about me and monitor my progress on the RBST Watchlist 2014.