BREIF HISTORY OF THE BREED
As with most pig breeds they can trace their start to a location in the United Kingdom and Tamworth is no different. In 1812, Sir Robert Peel, imported Irish Grazers to his farm in Tamworth, and the breed takes its name from the village of Tamworth in Staffordshire.
ABOUT THE BREED
Tamworth's are long, lean and athletic pigs. The characteristics of the Tamworth reflect the breed’s centuries of selection for outdoor life. Long heads and impressive snouts enable them to be efficient foragers. Long, strong legs and sound feet give Tamworth pigs the ability to walk for considerable distances. Ginger-red coats make the pigs adaptable to a variety of climates and protect them from sunburn. They are a hardy breed that loves being active, and they can survive in adverse weather. Tamworth's have a thick, coarse coat that they molt so they are able to adapt between summer and winter months.
have an active intelligence and an agreeable disposition. They are social and like being around other pigs, and are a docile breed overall. Sows are prolific, able to produce and care for large litters, and are protective mothers. The piglets are vigorous and often have 100% survivability. Both sexes of this breed reach a mature weight of 500-600 lbs.
QUALITY
The Tamworth was traditionally considered a “bacon” breed, meaning that the pigs thrived on low-energy foods but grew slowly. They produce meat and bacon that is lean and fine-grained or marbleized. The breed has an excellent carcass yield of up to 70% because their fine bones create more productive meat-to-bone ratios for finished meat products. They do not like to be confined to small areas, so they do not do well in commercial production situations.
It's a breed worth saving. The Tamworth and other breeds were crossed to create the Duroc breed.