The Welsh pig is white, with lop ears meeting at the tips just short of the pig’s nose.
It has a long level body with deep strong hams and legs set well apart. George Eglington acknowledged as the founder of the modern Welsh breed described the perfect Welsh pig as “pear shaped” when viewed from either the side or from above.
They are still known for their hardiness and ability to thrive under a wide variety of conditions, both indoor and outside.
Read on to learn more about keeping this breed, the BPA's conservation efforts and much more!
In the last 15 years the number of breeders with Welsh pigs has doubled but the breed is still heavily concentrated in Wales with many lines in less than 5 herds.
The Welsh breed has had support and therefore numbers in the last few years have stayed fairly stable but there are still some bloodlines that need supporting. Most of the breed is based in Wales which leaves the breed vulnerable if there was a disease outbreak.
The earliest references to a Welsh pig come from the 1870’s when there was a considerable trade in Welsh and Shropshire pigs into Cheshire for fattening on milk by-products.
The Howitt Committee established in 1955 to advise government on future breeding policy identified the Welsh as one of the three breeds on which the modern British pig industry should be founded.
The 1974/75 Pig Improvement Scheme Year Book shows performance figures on a par with the other two breeds selected by the Howitt committee. During this period the Welsh breed was widely used in commercial herds
Since the 1980’s the number of registrations has declined, however the breed still provides a valuable source of genetic material for breeders following crossbreeding programmes.