I came across some old writings recently that stated the Tamworth at one point had some "crosses of pigs having a strong infusion of Neapolitan blood...It is also said that a few breeders used a white pig that had been improved by Bakewell."
I was surprised as everything I ever read about the Tamworth indicates no particular story of having any known infusion of other breeds. Some have speculated that probably it did, have but no indication of what type.
Although the writer didn't say anything with certainty, I found the account interesting.
They did start out saying "The Tamworth is probably the purest of the modern breeds of swine, it having been improved more largely by selection and care than by the introduction of the blood of other breeds."
They go on to say, "Fortunately the class of men who had undertaken the improvement of some of the other breeds, by sacrificing almost everything to an aptitude to fatten, did not undertake the Tamworth; hence the preservation of the length and prolificacy of the breed. For a number of years previous to 1870 the breed received comparatively little attention outside it's own home. About that time the bacon curers opened a campaign against the then fashionable short, fat and heavy shouldered pigs, which they found quite unsuitable for the production of streaked side meat for which the demand was constantly increasing. The Tamworth then came into prominence as an improver of some of the other breeds, in which capacity it was a decided success owing to its long established habit of converting it's food into lean meat."
We're thankful to those very early Tamworth breeders here at Spring Hill Farms, and once our customers try some of our old fashion hickory smoked bacon they are too!
Until Next time...
Posted by David
@ 10:10 PM EDT